Baked Brie with blackcurrant jam.

Remarkably Easy Baked Brie with Blackcurrant Jam

ByNOUNE Published on Updated on
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Baked Brie with blackcurrant preserve is my favorite go-to appetizer for any occasion. It’s easy, requires minimal preparation, and can be baked and served in the same dish for a nearly hands-off, showstopping delight.

Baked Brie with a baguette toast.

I love to pair this recipe with Gnocco Fritto or Versatile and Basic Popovers—both make perfect dipping companions. For a full starter spread, add a few savory bites like Artichoke Bottoms with Goat Cheese Soufflé or the earthy Remarkably Easy Mushroom Pâté.

For the whole menu idea, you could start with this baked Brie and move on to a hearty main like Rosa di Parma – Italian Stuffed Pork Tenderloin served alongside Potato au Gratin Dauphinois or a fresh salad like Olivier Salad – Potato Salad. Finish the meal with the show-stopping Black Forest Gateau. Serve refreshing and naturally sweet Apricot Juice.

Chronicles of Brie

Brie, a soft cow’s milk cheese, boasts a matte pearl rind. Originating from Brie, France, it has a mild, creamy flavor, delicate and fresh. Penicillium candidum, a fungus in cheesemaking, blooms outside the wheel, creating an edible mold that protects and enhances the cheese’s creamy texture and flavor.

The Best Parts of This Recipe

Warm, gooey Brie topped with glossy blackcurrant jam is the kind of appetizer that disappears before you know it.

Close-up shot of a baked brie with piece of toasted baguette.
  • Perfect for any occasion: Whether you’re hosting a holiday dinner or pulling together a last-minute get-together, this recipe brings sophistication to the table with only a handful of ingredients.
  • Customizable flavors: Don’t have blackcurrant jam? Fig, apricot, cherry, or even tomato jam would work beautifully too.
  • Fast & festive: Just 15 minutes in the oven, and you’ve got a dinner-party-worthy, show-stopping starter that’s meant to be baked and shared.
  • Minimal prep: Prepare ahead, bake, and serve – no hassle. No mess to clean up afterwards.
  • Serving possibilities: Serve it with crackers, toasted baguette slices, or even roasted nuts for a stunning centerpiece on your appetizer spread.

Essential Grocery List and Ingredient Notes

Brie, blackcurrant jam, cranberries, and almonds.
  • Brie Cheese: Brie comes in different sizes; get the one that is encased in a rind.
  • Jam: Pick the jam of your choice: apricot or fig is fine. I am using blackcurrant jam.
  • Nuts:  Any nuts that are unshelled: almonds, walnuts, pistachios, pecans. Give the nuts a rough chop.
  • Fresh Fruits: Pears and apples pair well with brie.
  • Dry Fruits: Raisins, cranberry, apricots, figs, currants.
  • Bread: baguette toasts

Notes & Substitutions

There are endless possible combinations…

Brie, apricot jam, golden raisins, and pistachio.
  • Pistachios, apricot jam, golden raisin.
  • Fig jam, with walnuts or pecans.
  • Honey, spicy mustard and walnuts and fresh figs.
  • For a more savory option, try tarragon pesto topped with dried tomatoes and pine nuts.

Time Required:

Bake in 400°F (200°C) preheated oven.

  • 5 minutes to prepare the brie
  • 15-20 minutes: Baking the brie

Special Tools to Use:

  • Oven-proof baking dish
  • If you have the brie packaged in a wooden basket, you can use it to bake in. Tie a cotton twine around the basket to keep it together

Recipe Steps at a Glance

  • Preparing the brie. (This step can be done well in advance.)
  • Baking the brie. 
  • Serving the brie.

Step-by-step: How to Make Baked Brie

Step 1: Preparing the brie

  • Brie cheese, score the rind.
    Pic. 1
  • Brie cheese and blackcurrant jam on top.

Unwrap the brie from the waxed paper. Place it inside a baking dish. Score the top with a knife to make a cross type incision (Pic. 1).

Smother the blackcurrant jam on the brie (Pic. 2), top with almonds and dry cranberries.

Cover and store in the refrigerator until ready to bake and serve.

Step 2: Baking the Brie

Preheat the oven to 400°F (200°C).

Place the prepared brie into the center rack and bake uncovered for 10-15 minutes until the cheese starts oozing out.

Step 3: Serving the Brie

Baked-Brie-Blackcurrant jam with apples, baguette toasts, persimmon, grapes.

Prepare a designated space for the baked brie. Arrange baguette slices, sliced apples, crackers, and grapes around it.

Best Way to Serve

Close-up shot of a small cheese knife scooping baked brie.
  • Serve it hot in the dish you bake it in.
  • Apply additional toppings and fresh fruit such as grape and cherries.
  • Serve with crusty bread, baguette slices or crackers.
  • You can have it as a starter appetizer.

Tips and Wisdom from Cafe Osharak

  • Feel free to adjust, mix and match the toppings. Try a combination of fruits and nuts that you like.
  • Baking the jam on top of the brie caramelizes it. The nuts get toasty and crunchy.
  • Don’t remove the rind: It’s a shell that helps protect the brie . The creamy inside gets liquefied, but the crusty rind only gets a bit softer.
  • Speaking of a rind. You can eat the rind as well!
  • If you don’t have a small baking dish, use the wooden crate the brie can in. Just line it with parchment paper and secure it by tying a cotton twin around it.
  • Don’t overbake: Brie should be soft and melty, not bubbling or broken.
  • Make it ahead: You can assemble it in the dish and refrigerate it until guests arrive, then pop it in the oven.
  • Serve it hot out of the oven: The baked brie is best served hot. If you want to keep it warm, after baking, place the dish on a small warming tray or serve with a tea light underneath if using a fondue-style server.

Frequently Asked Questions

Do you take the rind off before baking?

Rind is what keeps the brie together and prevents the cheese from running out when baked. It encases the melted brie and acts as an edible fondue pot.

How long do you leave brie in the oven?

Bake at 375°F or 400°F for approximately 15 minutes until the interior cheese is fully melted and creamy.

Can I use Camembert instead of Brie?

Yes! Camembert works well—just make sure it’s whole and not pre-sliced.

Can I bake this on parchment without a dish?

It’s possible, but the Brie will likely spread out and lose its shape as it melts. For a tidier presentation and easier serving, baking it in a dish is your best bet. If your Brie came in a wooden crate, you can line it with parchment and bake it right in there—but be sure to tie a piece of butcher’s twine around the crate, as most commercial packaging is glued and not designed for oven use.

More Recipes to Try from Cafe Osharak

If this recipe hit the spot, be sure to explore Goat Cheese Soufflé, Olive-Caper Tapenade, and Nettle Pesto with Hazelnuts. Each one is a family favorite that I can’t wait for you to try! Let me know how they turn out for you!

Mushroom Pate with eggs and compound butter.

Mushroom Pate

An overhead shot of a stuffed pepper.

Stuffed Peppers

Fresh pear and pear tart.

Pear Tart

Loved this potato recipe or any other from my blog? Leave a 🌟 star rating and share your experience in the 📝 comments below. Your feedback means a lot!

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Baked Brie with Blackcurrant Jam

Baked Brie with blackcurrant preserve is my favorite go-to appetizer for any occasion. It's easy, requires minimal preparation, and can be baked and served in the same dish for a nearly hands-off, showstopping delight.
Save Pin Recipe Print Recipe
Baked Brie with blackcurrant jam.
Prep Time:5 minutes
Cook Time:15 minutes
Course
Appetizer
Cuisine
European
|
French

Ingredients

  • 220 g Brie Cheese
  • 2 tablespoon dried cranberries
  • 3 tablespoon blackcurrant jam
  • 1 tablespoon chopped almonds
  • 1 baguette sliced
  • 1 apple sliced
  • 1 persimmon sliced
  • figs
  • grapes
Metric – US Customary

Instructions

  • Slice the baguette into ½ inch slices.
  • Place the slices on a baking sheet and broil until both sides are toasted. Set them aside.
  • Preheat the oven to 400°F (200°C).
  • Place the brie cheese in an oven-safe gratin baking dish.
  • Score the brie by making 6-7 criss cross slits.
  • Spoon blackcurrant jam over the top of the brie.
  • Sprinkle dried cranberries and chopped almonds over the brie.
  • Bake at 400°F (200°C) for 15 -20 minutes.
  • Final Touches:
  • Serve the baked brie with the previously toasted baguette slices, sliced apples and persimmons, grapes and figs.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
  • Feel free to adjust, mix and match the toppings. Try a combination of fruits and nuts that you like.
  • Baking the jam on top of the brie caramelizes it. The nuts get toasty and crunchy.
  • Don’t remove the rind: It’s a shell that helps protect the brie . The creamy inside gets liquefied, but the crusty rind only gets a bit softer.
  • Speaking of a rind. You can eat the rind as well!
  • If you don’t have a small baking dish, use the wooden crate the brie can in. Just line it with parchment paper and secure it by tying a cotton twin around it.
  • Don’t overbake: Brie should be soft and melty, not bubbling or broken.
  • Make it ahead: You can assemble it in the dish and refrigerate it until guests arrive, then pop it in the oven.
  • Serve it hot out of the oven: The baked brie is best served hot. If you want to keep it warm, after baking, place the dish on a small warming tray or serve with a tea light underneath if using a fondue-style server.
Calories: 178kcal | Carbohydrates: 23g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 293mg | Potassium: 137mg | Fiber: 1g | Sugar: 5g | Vitamin A: 140IU | Vitamin C: 12mg | Calcium: 73mg | Iron: 1mg

The provided nutritional information is an estimate per serving and is not guaranteed for accuracy.

Servings: 10
Calories: 178kcal
Author: Noune DiCesare
Tried this recipe?Mention @osharak.cafe or tag #osharak.cafe!

Noune is the creator of Café Osharak, where she shares globally inspired recipes with a focus on Armenian and Italian cuisine. Blending family traditions with her passion for cooking and baking, she invites readers to celebrate food, culture, and connection at the table.

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