Baked Brie Cheese and Fig Spread

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Baked Brie, but scoopable

This baked Brie fig recipe reconsiders what you can do with baked Brie. Instead, Brie cheese and fig spread is scoopable, making it a simple appetizer for anytime, not just the holidays.

Baked Brie, but scoopable

One thing that stands out with this spread that makes us a bit partial to it instead of baked Brie is that a mixture of figs and herbs is evenly distributed throughout the dish, not just spooned on top.

Fig Forward

For an elegant take on the classic baked Brie, we decided to pair the Brie with earthy dried figs and toasted chopped walnuts. We prefer Orchard Choice and Sun-Maid Mission Figs for this spread, enjoying the deep jammy sweetness with the thyme and Brie, but you can also use Golden Figs for a nutty, delicately sweet flavor instead.

Also, slicing the figs in half allowed for better distribution of fruit without the pieces getting lost in the brie cheese and fig spread.

Say Cheese: Baked Brie Fig Recipe

For sweet and creamy flavor in every bite, we first trimmed off the rind (which doesn’t melt that well) and cut the cheese into cubes for the Brie cheese and fig spread. Be sure to use a firm, fairly unripe Brie for this recipe.

Flavor Boosters

The addition of thyme provided a little earthiness that complemented both the cheese and the fruit. A drizzle of honey and some minced chives before serving reinforced the sweet-savory flavor profile while toasted walnuts added a subtle smoky crunch.

How to Serve the Spread

Serve with crusty bread, crackers, and/or crostini. We prefer to make this baked Brie fig recipe with Black Mission figs, though golden can be substituted.

Baked Brie Cheese and Fig Spread

Baked Brie, made differently. By chopping up the Brie and baking it with California Figs, the baked Brie cheese is spreadable and perfect with crostini.
Baked Brie, but scoopable
Servings 8 people


  • 1 1/2 lbs Brie Cheese firm, rind removed, cut into 1-inch pieces
  • 1 cup Orchard Choice or Sun-Maid California Figs stemmed and halved
  • 1 tsp fresh thyme minced
  • 1/4 tsp pepper
  • 2 tbsp honey
  • 1/4 cup walnuts toasted and choped
  • 1 tbsp fresh chives minced


  • Adjust oven rack to middle position and heat oven to 300 degrees.
  • Lightly coat 1½-quart soufflé dish with vegetable oil spray. Combine Brie, figs, thyme, and pepper in prepared dish. Cover dish with aluminum foil. Bake until Brie is heated through and begins to soften around edges, 45 minutes to 1 hour.
  • Transfer dish to heatproof plate or serving platter; discard foil. Drizzle Brie with honey and sprinkle with walnuts and chives. Serve.


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Recipe Provided by Cook’s Country. Valley Fig is a proud sponsor of Cook’s Country TV.

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