Walnut Raspberry Baked Brie: easy, quick recipe for the perfect holiday appetizer

Walnut raspberry baked brie is insanely easy to make, and tastes fabulous. It is the perfect appetizer recipe to serve during holidays like Thanksgiving and Christmas. All you need is a round brie, you don't even need to take the rind off before baking because it will hold the cheese shape while melting. Top the brie with some raspberry jam, a handful of walnuts and brown sugar, then bake and enjoy still hot and creamy inside.

This baked brie is sweet yet savory thanks to the mix of jam and cheese flavors. Ready in less than 20 minutes, serve it on the table with crackers or breadsticks as an appetizer to share with friends. You can make this as a party dish, or any other sharing-type treat. Brie goes beautifully with raspberry and walnuts, but it also pairs with cranberry, pecan and bacon, and a few other combos. Don’t be afraid to experiment!

What to serve with Baked Brie

You can make baked brie with your favorite topping. Serve it with fruit jam, bread, dried fruit, or nuts.

Tips

Brie can cook quicker than you think. Check your brie after 10 minutes and if it starts to melt from the rind, it means it's ready.

If you don’t like the brie rind, take the rind off the sides of the brie and slice off the top rind, but remember that your brie will melt quicker, so you should place it a suitable baking dish.

How to store Baked Brie

If you do have some baked brie leftovers, just wrap it in foil and keep in the refrigerator for around 3-4 days. You can enjoy it cold or you can reheat it in the oven until it’s melty again.

How to make Walnut Raspberry Baked Brie

Preheat your oven to 350F/160C fan/gas mark 4. Line a baking tray with parchment sheet.

Place the brie on the baking tray, keeping the rind on.

Spread the raspberry jam on top of the brie round.

Top with walnuts.

Sprinkle brown sugar on top of the jam.

Bake for 10-20 minutes until the walnuts have browned and the brie melts.

Remove from the oven and leave for 5 minutes. Serve when still warm with crackers, breadsticks, or crusty bread.