Recipe: Baked brie with orange fig jam (Preparation Video)

Baked Brie with Fig Jam
Baked Brie with Fig Jam

LOS ANGELES, April 23, 2014 –Baked brie is a decadent way to start off any meal. It is the first appetizer to be cut, the first appetizer to be eaten completely and the first recipe everyone asks for.  The simplicity of baked brie recipes make it perfect for any level of home chef.

This recipe uses whites (brie), golds (golden orange and fig jam) and silver (a beautiful serving tray. Brie is a soft, creamy and mild cheese. It should be bought in a round rather than a wedge for baked brie so the cheese stays in tact when it is cooked.

Baked Brie Recipe  

Serves 6-8


1 medium wheel of brie

2-½ tablespoons orange fig jam

¼ cup of walnuts

1/2 tablespoon olive oil

Pinch of salt


Preheat your oven to 325 degrees. In a large bowl add walnuts, olive oil and salt. Toss the walnuts until they are lightly covered with olive oil.

Place them on a light cookie sheet and bake them for 5 to 10 minutes moving them around every few minutes to keep them from burning. Remove them and let them cool.

Preheat your oven to 400 degrees.

Take your wheel of brie and score the top by cutting three vertical lines and three horizontal lines but only make them deep enough to cut through the rind.

Add the orange fig jam and spread it over the top and make sure to not go all the way to the edge. Then place the brie onto a nonstick cookie sheet. Bake the brie for 20 minutes and cook it a bit before your guests show up so it has time to cool slightly.

Serve with desired crackers and bring in the New Year.

One more thought if you don’t bake your brie: Brie continues to ripen until it’s cut and once it’s cut it should be eaten within three or four days. After it has been cut, wrap it in parchment paper.

Whether you have cut it or not always store it in the refrigerator. Take the brie out of the refrigerator five or ten minutes before you are ready to eat it.

For more great cooking tips, recipes and stories from Chef Mary, visit her website at

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Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.