Baked Brie with Fig Jam

This is a simple and appetizing dish that will make you look like a super star. Stuff a wheel of brie with fig and throw...
Baked Brie with Fig Jam


This is a simple and appetizing dish that will make you look like a super star. Stuff a wheel of brie with fig and throw it in the oven for 10 minutes. Top with cinnamon and serve with crackers for a light appetizer before the big meal comes out. This recipe goes perfectly with SIMI Sonoma County Sauvignon Blanc.


For the fig jam:

  • 2 quarts whole black mission figs
  • 1 Cup sugar
  • 1/2 cinnamon stick
  • Pinch of ground allspice
  • A few grinds of fresh black pepper
  • 2 Tablespoons freshly squeezed lemon juice
  • 1/2 Cup SIMI Sonoma County Sauvignon Blanc

For the baked brie:

  • 1 wheel (seven ounce) brie
  • 1 Cup fig jam
  • Fresh figs
  • Crackers


For the fig jam:

Cut stem from figs and cut into quarters. Mix all ingredients and set aside to macerate for an hour.

Put the fig-sugar mixture into a low-sided pot. Bring to a boil and reduce heat to a medium high heat, stir constantly with a wooden spoon, reduce over medium high heat for 10-12 minutes, or until thickened.

Discard the cinnamon stick. Ladle the jam into jars, and seal. Can be stored in refrigerator for up to a month.

For the baked brie:

Preheat oven to 350 degrees F.

Cut wheel of brie in half. Spread jam onto the inside of the bottom piece of brie and top it with the other half. Press down slightly. Place on a small sheet tray lined with parchment paper and place into oven for 5-7 minutes. Remove from oven and place onto plate with fresh figs, crackers, and a bottle of SIMI Sonoma County Sauvignon Blanc.




Brie Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Brie Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Brie Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.