Name: Baked Brie with Figs and Rosemary
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 wheel of Brie (8 oz); 2 tbsp plum jelly; 2 figs (sliced); 1 tsp fresh rosemary (chopped); Crackers or bread (for serving)

This Baked Brie with Figs and Rosemary is warm, gooey, and irresistibly elegant – the kind of appetizer that looks fancy but comes together in minutes. Perfect for fall entertaining, Thanksgiving, Christmas, or wine nights with friends, it’s a simple recipe that always impresses.

Baked Brie topped with figs, plum jelly, and rosemary in an orange pumpkin-shaped dish, surrounded by toasted bread slices, with a hand dipping into the gooey cheese

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There’s a special kind of magic in those moments when you place something on the table and everyone’s eyes instantly light up. Not because it’s complicated or fussy, but because it looks warm, inviting, and just a little bit luxurious. That’s exactly how I feel every single time I make Baked Brie with Figs and Rosemary.

If you’ve never made baked Brie before, let me tell you – it’s about to become your go-to appetizer. It’s creamy, gooey, and comforting, with just the right balance of elegance. Add in juicy figs and fragrant rosemary, and you’ve got a dish that’s as cozy as it is impressive. This is the kind of recipe that works just as well for a holiday dinner party as it does for a Friday night when you just want to curl up with a glass of wine.

And here’s the best part: it takes almost no effort. Truly. You don’t need advanced cooking skills, fancy equipment, or hours in the kitchen. You just need a wheel of Brie, a few figs, some plum jelly, and a sprig of rosemary. In less than 20 minutes, you’ll be pulling out an appetizer that tastes like it came straight from a European café.

So today I’m going to show you how to make this easy baked Brie with figs and rosemary, share all my best tips for getting it perfectly gooey without making a mess, and give you plenty of ideas for serving it in style. Think of this post as your ultimate guide to baked Brie – everything you need to feel confident making it again and again.

Why Baked Brie Is the Perfect Appetizer

Baked Brie has been around for decades, and yet every time I make it, people act like they’ve never seen anything so decadent. There’s just something about warm, melty cheese that brings everyone together.

Here’s why baked Brie works so well:

It feels indulgent, but is actually effortless.
It’s endlessly versatile – you can top it with fruit, herbs, nuts, honey, caramelized onions, or even wrap it in puff pastry.
It looks dramatic when served, but requires barely any prep.
It can be served with sweet or savory sides, so it pleases every palate.

I always say this is one of those recipes that gives you maximum reward for minimum effort. You spend 5 minutes prepping it, pop it in the oven, and when it comes out, it’s transformed into something rich, gooey, and impossible to resist.

And while there are countless baked Brie recipes out there, this version – with figs and rosemary – captures exactly what I love most about fall cooking: cozy flavors, earthy sweetness, and just the right touch of elegance.

The Flavors: Why Figs and Rosemary Work So Well

You might be wondering: why figs? Why rosemary? Why not stick with something classic like honey and nuts?

Here’s why I love this pairing:

Figs bring a soft sweetness and a subtle earthy flavor. When baked, their juices meld into the Brie, creating this luscious, jam-like layer that’s both fruity and rich. They’re also stunning visually – sliced figs with their jewel-like centers instantly elevate the presentation.
Rosemary adds freshness and a little herbal edge. It prevents the dish from leaning too sweet and gives it that unmistakable cozy aroma that reminds me of fall evenings and holiday gatherings.
Plum jelly (optional but recommended) provides a glossy, tart-sweet base that enhances both the Brie and the figs. It’s not overwhelming – it just melts into the cheese, making everything more luscious.

Together, these three ingredients transform a simple wheel of Brie into something truly special.

Ingredient Spotlight

Let’s take a closer look at what makes each element of this recipe shine:

Brie Cheese

Brie is a soft, creamy cheese from France with a bloomy white rind that’s completely edible. When baked, the inside turns molten and gooey while the rind holds everything together. Look for an 8-ounce wheel – small enough to bake quickly but large enough to serve a crowd.

Figs

Fresh figs are a seasonal treat, usually available late summer through early fall. Look for figs that are plump, slightly soft to the touch, and richly colored. If you can’t find fresh figs, dried figs sliced thinly can work too, though they won’t have quite the same jammy texture.

Rosemary

Fresh rosemary is key here. Dried rosemary tends to be woody and sharp, but fresh rosemary releases a piney, fragrant aroma as it bakes. Chop it finely so it sprinkles evenly over the Brie.

Plum Jelly

This acts as a sweet, glossy layer under the figs. It’s optional, but I find it really brings the dish together. You can also use fig jam, apricot preserves, or even a drizzle of honey if you prefer.

Step-by-Step: How to Make Baked Brie with Figs and Rosemary

Here’s exactly how I do it:

Preheat the oven to 350°F (175°C). This is the ideal temperature – warm enough to melt the cheese but not so hot that it bursts.
Prepare the Brie: Place the wheel of Brie on a parchment-lined baking dish. If you’d like, use a sharp knife to lightly score the top rind in a crisscross pattern. This helps the toppings sink in and looks beautiful once baked.
Top the Brie: Spread a thin layer of plum jelly across the surface. Arrange sliced figs on top in a circular pattern, overlapping slightly. Sprinkle finely chopped rosemary over everything.
Bake for 12–15 minutes. The Brie should feel soft in the center when gently pressed but not collapsing completely.
Serve immediately: Transfer the Brie to a serving board and pair with crackers, crostini, or toasted baguette slices.

That’s it – five simple steps to a stunning appetizer.

Tips & Tricks for Perfect Baked Brie

Now, baked Brie may be easy, but a few little tricks can make all the difference:

Don’t overbake! Once the Brie is too hot, it will burst and the cheese will spill out. Check it at 12 minutes and press the center gently – it should feel soft and almost fluid.
Use parchment paper. Brie tends to stick once it melts, so parchment makes it easy to transfer to your serving dish.
Give it a minute to rest. Just 2–3 minutes after baking allows the cheese to settle so it doesn’t gush everywhere the second you cut into it.
Slice figs thinly. Thin slices distribute evenly and melt into the Brie without overwhelming each bite.
Garnish at the end. A drizzle of honey or a fresh rosemary sprig right before serving adds an extra polished touch.

How to Serve Baked Brie with Figs and Rosemary

Presentation matters just as much as flavor with this dish. Here are my favorite ways to serve it:

On a wooden board with a selection of crackers, crostini, and sliced baguette.
Surrounded by seasonal fruit like grapes, apple slices, or pear wedges for freshness.
Paired with toasted nuts – walnuts, pecans, or almonds add crunch.
As part of a larger charcuterie board with cured meats, olives, and other cheeses.

And don’t forget the wine! Brie pairs beautifully with a light red like Pinot Noir, a fruity white like Chardonnay, or even a sparkling wine for celebrations.

Variations & Seasonal Twists

This baked Brie is endlessly customizable. Once you know the technique, you can change it up depending on the season:

Winter: Swap figs for cranberries and a sprinkle of orange zest.
Spring: Try fresh strawberries or raspberries with basil.
Summer: Use peaches or cherries with thyme.
Year-round: Caramelized onions and thyme for a savory twist.

And if you want to take things up a notch, you can wrap the whole wheel in puff pastry before baking. This gives you a golden, flaky crust that looks extra impressive.

Storage & Leftovers

Baked Brie is best eaten fresh, but if you happen to have leftovers (rare in my house!), here’s how to handle them:

Store cooled Brie in an airtight container in the fridge for up to 2 days.
Reheat in the oven at 300°F until just warmed through.
Use leftovers as a spread on toast or sandwiches – it’s heavenly the next morning.

FAQs

Can I eat the rind of Brie?
Yes! The rind is completely edible and part of what gives Brie its character.

What if I can’t find figs?
Substitute with pears, apples, or even dried figs rehydrated in warm water or wine.

Can I make this ahead of time?
You can assemble the Brie with toppings a few hours in advance and refrigerate. Just bake right before serving.

Do I need to remove the rind before baking?
Nope – the rind keeps the cheese contained while it melts.

Bringing It All Together

This Baked Brie with Figs and Rosemary isn’t just a recipe – it’s an experience. It’s about the anticipation as the Brie warms in the oven, the way your kitchen fills with the scent of rosemary, and the joy of cutting into that gooey wheel as everyone reaches for a bite.

It’s cozy, elegant, and unforgettable – the kind of appetizer that turns an ordinary night into something special. Whether you’re making it for a fall gathering, a holiday dinner, or just because you deserve a little luxury, this recipe delivers comfort and beauty in every bite.