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+ servings

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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.
Course: Appetizer, Cheese Plates
Keyword: Baked Brie, Baked Brie Cheese
Servings: 8 people
Calories: 329kcal


  • 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.


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


Calories: 329kcal | Carbohydrates: 6g | Protein: 18g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 85mg | Sodium: 535mg | Potassium: 160mg | Fiber: 1g | Sugar: 6g | Vitamin A: 530IU | Vitamin C: 0.5mg | Calcium: 162mg | Iron: 0.6mg