Baked Brie Dip Recipe
melted blend of brie, gruyere & cream cheese, fig jam, toasted baguette
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Ingredients
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Cheese mixture
Topping
For serving
Method
Cheese mixture
- 1
Prepare cheeses
Preheat the oven to 375°F (190°C). Remove any thick rind from the brie and cut into small pieces so it melts evenly. Grate the gruyère and let the cream cheese sit at room temperature for 10–15 minutes to soften.
- 2
Mix
In a medium bowl, combine the brie pieces, softened cream cheese, and grated gruyère. Add 1 tablespoon heavy cream, the egg yolk, 1 teaspoon black pepper, and 1 teaspoon sea salt. Stir until smooth and homogenous; a few small lumps of brie are fine. Taste and adjust seasoning if desired.
- 3
Transfer to baking dish
Spoon the cheese mixture into a small shallow ovenproof dish or a small cast-iron skillet (about 8–9 inches). Smooth the top with a spatula, leaving a little room at the rim for bubbling.
- 4
Bake
Bake in the preheated oven for 18–22 minutes, until the center is melted and the top is lightly golden. If you prefer a browner top, switch to broil for 1–2 minutes—watch closely to prevent burning.
Topping
- 5
Prepare topping
While the dip bakes, stir the fig jam to loosen. If the jam is very thick, warm it gently in a small saucepan or microwave for 20–30 seconds to make it spreadable. Roughly chop and toast the walnuts or pecans in a dry skillet over medium heat for 3–4 minutes until fragrant, then cool.
- 6
Finish dip
When the baked cheese is hot and bubbly, remove it from the oven and immediately spoon the fig jam over the center, leaving a small ring of exposed melted cheese around the edge. Sprinkle the toasted nuts and fresh thyme leaves over the jam if using. Return to the oven for 1–2 minutes if you want the jam slightly warmed into the cheese (optional).
For serving
- 7
Toast baguette
While the dip bakes or finishes, preheat the broiler (or keep oven at broil). Arrange baguette slices on a baking sheet, brush both sides lightly with olive oil, and sprinkle with flaky sea salt. Toast under the broiler for 1–2 minutes per side, until golden and crisp. Alternatively, bake at 400°F (200°C) for 8–10 minutes, flipping once.
- 8
Serve
Place the hot baked brie dip on a serving board. Serve immediately with the toasted baguette slices for spreading and dipping. Leftover dip can be stored covered in the refrigerator for up to 3 days; reheat gently in a 350°F (175°C) oven until warm and spreadable.