This baked brie with fig jam and bacon is the perfect, easy, but impressive holiday appetizer. Gooey, warm brie topped with sweet and earthy fig jam, umami-packed bacon, and crunchy pecans creates a crowd-pleasing and delicious appetizer.
baked brie with fig jam and bacon.
This time of year, it’s all about holiday entertaining. It may look different this year (much smaller get-togethers or zoom parties), but that doesn’t mean you can’t go all out! I’m a firm believer you can throw a fun and epic party, even just for two. Trust me, it’s totally worth the effort and a great mood booster during these crazy times.
That means still buying festive napkins, decorate the whole house for Christmas (hello magic!), and making delicious holiday food.
On my menu is this delicious baked brie with fig jam, bacon, and pecans. It’s takes about 5 minutes to put together, 15 minutes to bake, and .01 seconds to devour (it’s that good!). It’s also bursting with holiday flavors like figs and pecans. Oh, and there’s bacon, so you know it’s going to be good!
ingredients in this baked brie.
This easy, appetizer recipe only takes 5 ingredients to make:
- 1 8 oz wheel of brie, Camembert works too
- 1/2 cup fig jam, I just used store-bought to make this a quick appetizer, but, you could also use homemade. This is my favorite brand!
- 2 tablespoons chopped pecans, adds a delicious nutty flavor plus crunch and texture.
- orange zest, helps add a pop of freshness and cut through all the richness.
- 1/3 cup chopped cooked bacon, adds that irresistible salty, crunch bite!
- Plus, bread and/or crackers for dipping, I love serving this with crusty, warm slices of French bread and my favorite crackers, which you can find here and here .
how to make baked brie with fig jam and bacon.
This couldn’t be easier!
Simply, add the brie wheel to a baking dish. Top it with the fig jam, chopped cooked bacon, and chopped pecans. Bake at 400 degrees for about 15 minutes, or until the brie is gooey.
Remove from the oven and top with orange zest. The orange zest adds a beautiful citrusy note that compliments the other flavors while also cutting through the richness.
Serve with crusty warm bread and crackers. I used a plain or whole wheat baguette, which I cut into slices, drizzled with olive oil and garlic salt, baked at 400 degree for about 5 minutes, or until a little crispy and warmed.
Oh, and a glass of red wine works great with this too!
can you save extras if you don’t eat it all.
Well, it’s unlikely you will have any leftovers 🙂
But, if you do, you can save the rest. Make sure the brie has cooled completely. Either cover the baking dish with foil or plastic wrap (this is what I do because I can easily pop it in the oven when I want to eat it again) or transfer it t an air tight container and store it in the fridge for 3-5 days (then when ready to eat, transfer it bake to a baking dish).
When ready to eat, heat it in a 400 degree oven for 5-10 minutes, or until gooey again. Easy as that!
other delicious appetizer ideas.
I hope you love this easy and delicious appetizer!
If you make this baked brie with fig jam and bacon, please leave a comment below. I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!
Baked Brie with Fig Jam and Bacon
A delicious and easy appetizer perfect for Holiday entertaining.
- 1 8 oz wheel of brie camembert work too
- 1/2 cup fig jam
- 3-4 slices bacon cooked and chopped*
- 2 tablespoons chopped pecans
- 1/2 tablespoons orange zest
- favorite crackers for serving
- whole wheat or plain crostinis for serving
Preheat the oven to 400 degress.
Place the brie wheel in a small baking dish.
Top with fig jam, chopped bacon, and chopped pecans.
Bake for 15-18 minutes, or until the brie is goeey.
Remove from oven and top with orange zest.
Serve with crostini and/or crackers.
For the bacon, you should cook it and render the fat out before topping it on the brie. I like to cook it the bacon so it’s just a bit crispy (and not too browned). It will continue to crisp up when you bake the brie.