Baked Brie Platter Recipe

Preheat and prepare

Preheat the oven to 375°F (190°C). Line a small baking sheet or ovenproof skillet with parchment paper or lightly grease it.

Score and egg wash

If desired, gently trim the top rind of the Brie by slicing a thin circle off the top to help the filling meld with toppings (optional). In a small bowl whisk the egg with 1 teaspoon water to make an egg wash. Place the Brie wheel on the prepared sheet and brush the top and sides lightly with the egg wash.

Add toppings

Spoon the fig jam evenly over the top of the Brie (about 1/2 cup). Drizzle 2 tablespoons honey over the jam, then sprinkle the chopped toasted nuts, thyme leaves, and 1/4 teaspoon black pepper evenly over the top.

Bake

Bake in the preheated oven for 12–18 minutes, until the cheese is warmed through and very soft in the center but not completely collapsed. The pastry-like exterior should be golden if using egg wash. Remove from oven and let rest 3–5 minutes.

While the Brie bakes, slice the baguette on the bias into 1/4-inch slices. Brush both sides lightly with olive oil and season with 1/4 teaspoon sea salt and 1/8 teaspoon pepper. Arrange on a baking sheet in a single layer.

Toast in the oven alongside the Brie for 6–8 minutes, flipping once halfway, until golden and crisp. Alternatively, toast under a broiler for 1–2 minutes per side watching carefully. Remove and keep warm or at room temperature.

Rinse grapes, berries, and vegetables and pat dry. Core and thinly slice the pear or apple and toss lightly with a squeeze of lemon if desired to prevent browning.

Arrange grapes, sliced pear/apple, berries, and baby carrots or cucumber slices on a platter around the warmed Brie and toast points for a colorful presentation.

Place the baked Brie wheel in the center of a serving platter. Spoon any remaining warm jam or a little extra honey over the top. If using whole grain mustard, serve in a small bowl on the side.

Surround the Brie with toast points, grapes, sliced fruit, berries, and vegetables. Garnish with microgreens or parsley and an extra drizzle of honey if desired.

To serve, cut into the Brie with a small knife and let guests spread warm cheese on toast points and pair with fruit. Leftovers can be refrigerated, covered, and gently reheated to soften the cheese again.