Ingredients
Method
Prep & Score the Brie Wheel
- Preheat your oven to 375°F (190°C). Place your whole wheel of cold brie cheese into an oven-safe round ceramic baking dish, small cast iron skillet, or parchment-lined shallow baking pan.
- Using a sharp paring knife, gently score a shallow crisscross diamond pattern across the top rind of the brie (about 1/8-inch deep), taking care not to cut through the sides or bottom rind.
Crown with Jam, Pecans & Herbs
- Spread the 1/3 cup of rich fig jam evenly over the scored top surface of the brie wheel, pushing it right to the edges.
- Scatter the chopped pecans evenly over the fig jam. Sprinkle the finely minced fresh rosemary needles and fresh thyme leaves over the nuts. Drizzle the 1 tablespoon of pure honey over the top.
Bake to Molten Perfection & Serve
- Bake uncovered at 375°F (190°C) for 12 to 15 minutes, until the brie feels soft and molten when gently pressed in the center, the fig jam is bubbling, and the pecans are fragrant and lightly toasted.
- Carefully remove from the oven and let stand for 3 to 4 minutes (this allows the cheese to settle so it does not completely collapse immediately). Sprinkle with a light pinch of flaky Maldon sea salt.
- Transfer the baking dish onto a wooden serving board. Arrange warm toasted baguette crostini, sliced Honeycrisp apples, pears, and artisan crackers all around the warm dish. Cut into the cheese with a small spreader to release the molten center, and serve immediately!