I think I’ve already shared with you that we really enjoy entertaining. It’s always a lot of work, but the rewards come when our guests compliment the food and make you feel like you have truly slaved over the stove for hours and hours. There is always the issue though with trying to introduce something new, something that we haven’t eaten before and maybe even something our guests haven’t thought about doing for themselves.

I like serving lot’s of appetizers. I find it to be like a hunt, trying to find different tastes, easy to complicated preparation, cold versus hot. Today I’m going to share how I prepare for a baked brie with a little twist. Brie is usually found in the dairy or deli section. It’s a round wheel, either a 5-6 inch round or a 10-12 inch round. When you remove the paper wrapping you find that the brie has a rind on it. You do not need to remove it, whether you choose to serve it baked or slice it cold and served with crackers. The rind really doesn’t have a distinct taste so it doesn’t interfere with the soft, velvety texture of the cheese itself. The fig jam I use in this recipe was found in the cheese/deli section at the grocery. It is a little pricey, but well worth the cost for the flavor you will find in this recipe. Here is my version when baked (click image to enlarge).


  • 1 Brie wheel (large or small)
  • 1 jar of Fig Jam
  • 1 box Puff pastry (from the frozen section at your grocery. Place in the refrigerator for 2 hours prior to using to soften)
  • 2 tbsp butter-melted.


Preheat oven to 400 degrees. On a lightly floured surface, roll out one sheet of the puff pastry. Use your Brie wheel as your guide as to how large to roll it. I usually wrap mine like a gift so I roll it out enough to place the wheel in the middle and pull the pastry end to the middle. Remove the paper from the Brie wheel, but leave the rind on. Spread half of the Fig Jam on the top of the Brie wheel. Turn the Brie over onto the pastry, centering it. Spread the remaining jam over the top of the Brie. Brush the melted butter around the pastry edge. Fold the pastry in and over the Brie – basically like you are wrapping a gift. Flip the Brie so the edges are now on the bottom. Place it on a parchment covered baking sheet. Brush the remaining butter over the pastry top and sides. Bake for approximately 15-17 minutes. Monitor it and remove when the pastry is golden brown. Do NOT allow to burn.

Salt Table crackers work really well served with this, or your favorite buttery flavor cracker. Cut through one section of the baked Brie to expose the silky, melted cheese that now is flavored with fig. Who could go wrong with this on your table? Enjoy.