Baked Brie with Red Pepper Jelly

This warm baked brie with red pepper jelly is one of the easiest appetizers you can make.

The cheese softens in the oven, the jelly turns warm and glossy, and together they create a sweet-spicy bite that's delicious with crackers, fruit, or toasted slices of baguette.

This is the appetizer to make when you want something cozy and impressive without doing much work. It comes together quickly and fits just as well on a holiday cheese board as it does for a relaxed evening with friends.

Ingredients and Substitutions

You really only need a wheel of Brie cheese and a jar of red pepper jelly for this recipe. Then it's up to you to choose the types of crackers, toast and fruit that you want to serve with it.

I've made some suggestions below to help you decide.

• Brie cheese: A small wheel, about 250 to 300 grams, melts quickly and evenly. I used a double-cream Brie for the softest texture (like I did with my brie stuffed mushrooms), but regular Brie works well too.
• Red pepper jelly: This is a savoury jelly that is usually made with red bell peppers and a hot chili pepper. The flavour is sweet and slightly spicy (although the spiciness can vary from brand to brand).
• Candied pecans: Adds a buttery sweet crunch that contrasts beautifully with the soft cheese. Skip them if you prefer a nut-free option or don't have them.
• Crackers: Water crackers are a classic pairing with warm brie cheese, but gourmet or artisan crackers also work well.
• Toasted Baguette: Brush thin slices of baguette with oil and toast them in the oven to make crunchy crostini. These are optional, but they do pair nicely with the baked Brie. To save time, you could use Melba Canapé crackers instead, as I did with my smoked salmon crostinis.
• Dried figs: These are sweet and chewy, but also totally optional. Fresh figs would also work well here, but they are more perishable.
• Fresh Fruit: Grapes, apple slices and pear slices are all good options that add freshness to this otherwise rich appetizer.

Food Safety Note: If you're serving this to guests, check for nut allergies before adding pecans or candied pecans. Also, the sulphites in some dried fruit can trigger allergies in some people as well, so it's worth asking your guests if they are sulphite-sensitive.

This recipe has not been tested with all possible substitutions or variations. Making changes may alter the taste, texture, or overall outcome. If you try a different ingredient, please share in the comments!

See the recipe card for the complete ingredient list and recipe instructions.

Brie Baker Method

If you own a Brie baker, or a small baking dish, you can add an extra tablespoon of red pepper jelly on top.

The dish will capture any excess jelly that runs off, and you can scoop it out as you eat the cheese.

Step 1: Preheat your oven to 350°F (180°C). Place the unwrapped Brie inside a Brie baker. I leave the rind intact, but you can score the top with a knife if you want to.

Step 2: Add 3 tablespoons of red pepper jelly on top of the Brie and spread it gently toward the edges. Bake for about 20 minutes or until the cheese feels soft when you press it with the side of a butter knife.

Serve the baked Brie directly from the baking dish, topped with candied pecans (if you want to). Use a cheese knife to cut soft wedges, or a spoon to scoop the warm cheese and jelly.

Alternative Brie Baker Method: Layer Brie for More Flavour

If you want even more red pepper jelly flavour, use a sharp knife to slice the wheel horizontally through the middle, the same way you'd split a cake into two layers.

Add 1 tablespoon of jelly on top of the bottom layer of cheese, then add the other half of the cheese on top.

Add the remaining two tablespoons on top, and bake as usual.

This will give you more jelly in each bite of cheese.

Tips for Success

• Keep the Brie in the refrigerator until you're ready to bake it. Otherwise, it will become overly soft in the oven.
• Don't score the top of the Brie (unless you're using a Brie baker). Keeping the rind intact helps the Brie retain its shape as it melts, allowing you to achieve that perfect soft, gooey center without the cheese spilling everywhere.
• Don't overcook your Brie: 15 minutes directly on a sheet pan (or 20 minutes in a Brie baker) was just enough time for the Brie to soften without falling apart in my oven. Your oven may be hotter than mine, so check your Brie at about 12 minutes.
• A double-cream Brie gets melty without being overly soft, which I prefer. If you want to use a triple-cream Brie, you can. Just know that the texture will be even softer.
• Be careful moving the baked cheese to your serving platter. I took mine off the parchment paper with a spatula, because I used a small pre-cut piece of parchment. If you use a larger piece of parchment, you could grab the ends of it and carefully lift the cheese off the baking tray.