Baked Brie Apricot Pecans

My sister introduced me to this combination during a frantic holiday party prep, and I've never looked back. There's something magical about watching that wheel of Brie transform in the oven, the rind puffing up slightly while the inside turns into molten heaven. The way the apricot preserves bubble and caramelize with the pecans creates these little sticky, sweet pockets that everyone fights over.

I made this for a wine night with friends last winter, and honestly, we ended up dipping everything in it. Someone even used a carrot stick when we ran out of crackers, which I thought was weird until I tried it myself. Now it's my go-to when I want people to think I put in way more effort than I actually did.

Ingredients

• 1 wheel of Brie cheese: Bring it to room temperature first for even melting, and don't remove the rind it holds everything together
• 1/3 cup apricot preserves: The sweetness cuts through the rich perfectly, though fig jam works beautifully too
• 1/4 cup pecans, roughly chopped: Toast them beforehand if you remember, adds this incredible nutty depth
• 1 tablespoon honey: Optional but creates this gorgeous sticky glaze that people can't stop talking about
• Fresh thyme leaves: Sprinkle on top after baking for a pop of color and subtle herbal contrast
• Crackers or sliced baguette: Have plenty ready because this disappears faster than you'd believe

Instructions

Get your oven ready:

Preheat to 375F and line a baking sheet with parchment paper for easy cleanup

Prep the Brie:

Score the top in a crosshatch pattern if you want the preserves to really soak in

Add the toppings:

Spread those preserves evenly, scatter the pecans, and drizzle with honey if you're feeling extra

Bake until bubbly:

12 to 15 minutes until it's soft and starting to ooze but hasn't completely collapsed

Let it rest briefly:

Wait 2 to 3 minutes so it sets up slightly, then transfer to your serving platter

Garnish and serve:

Top with fresh thyme and get it to the table before someone starts eating it straight from the dish

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This became my Christmas tradition after the year I served it at three different parties and everyone requested the recipe each time. Now I keep mini Brie wheels in my freezer just in case of unexpected guests or sudden cheese cravings.

Making It Your Own

Once you master the basic technique, the variations are endless and equally delicious. Raspberry preserves add this tart brightness, while fig jam brings a more sophisticated sweetness that pairs perfectly with rosemary instead of thyme.

Serving Suggestions

I've learned that having both crackers and sliced baguette is non-negotiable. The crackers give you that satisfying crunch, but warm baguette slices mop up the melted Brie in ways that feel almost illegal. Apple slices and pear wedges have also made surprise appearances on my platter with great success.

Wine Pairings

A crisp sparkling wine or champagne cuts through the richness beautifully. I've also served it with an oaky Chardonnay that was absolutely divine, though a dry Riesling brings this lovely sweet note that echoes the apricot preserves.

• Don't stress about the rind showing when you serve it
• Double the recipe if you're hosting more than four people
• Reheats surprisingly well in the microwave if you have leftovers, which you won't

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There's something deeply satisfying about serving something this indulgent that requires zero stress. Every time I make it, I'm reminded that the best entertaining is about being present with people, not being perfect in the kitchen.

Recipe FAQs

→ How do I prevent the Brie from melting completely?

Bake at 375°F for 12–15 minutes until the Brie starts to ooze but still holds its shape to avoid over-melting.

→ Can I substitute apricot preserves with other spreads?

Yes, fig jam or raspberry preserves can offer delicious flavor variations to complement the Brie and pecans.

→ What is the best way to enhance pecan flavor?

Toast pecans lightly in a dry skillet over medium heat for 2–3 minutes before topping to bring out their aroma.

→ Is it necessary to score the top of the Brie?

Scoring creates a decorative crosshatch and helps the preserves seep in, but it's optional depending on presentation preference.

→ What pairs well with this warm Brie dish?

Sparkling wine or a crisp white wine complements the creamy richness and sweet toppings nicely.