This post may contain affiliate links. Please see disclosure policy here.
Baked Brie with fruit can really put on a show, not only is it pretty but it’s delicious too. The best part though is how easy it all comes together.
Baked Brie with Fruit
Baked brie with fruit is pretty much my favorite appetizer of all time. It’s guaranteed to get you lots of oohs and aahs at your next party too. The soft, oozing cheese topped with delicious fresh fruit is just too hard to resist and will be the first thing to disappear at your party.
I love it because you can serve baked brie with fruit all year round and just change up your fruit depending on what is in season. This time of year I love to serve it with fresh peaches and blackberries. In the winter I use apples and pears. No matter what fruit I use though I love to top it all off with toasted walnuts. In fact, sometimes I serve brie with just some brown sugar and walnuts on top, no fruit. The toasted walnuts add another flavor dimension and also add some great crunch. For texture oriented people like myself, that crunch is always important!
How to Make Baked Brie Fruit Topping
- Melt butter in pan and add peaches. Cook until tender.
- Add in brown sugar, stir until melted and saucy.
- Add in apple juice, cook until slightly thickened.
- Add in blackberries, stir until berries are warm.
Fruit mixture can be made several hours ahead of time and just rewarmed before adding it to the brie.
How to Make Baked Brie Cheese
Place brie on a baking sheet and bake for 10-15 minutes at 375 degrees F. until the cheese gets nice and hot and melty.
Remove brie from oven and top with fruit mixture.
Sprinkle with toasted walnuts.
If the brie cools off before your guests have finished it off, just pop it back in the oven or microwave for a few minutes to remelt it.
How to Toast Walnuts
- Place walnuts on a microwave safe plate.
- Cook on high for about 2 minutes, stir and repeat until they start turning brown.
The toasting gives the walnuts amazing flavor. You can also toast them in the oven if you prefer or in a pan on the stove top. Just watch them closely because they can go from perfect toasted to burned really quickly.
Baked Brie Toppings
- Berries
- Dried Fruit
- Apples
- Peaches
- Pears
- Roasted Nuts
I’ve also been known to just grab a spoon and dig right in without a cracker too.
Be sure and get a bit of cheese, fruit and nut in each bite! The flavor and texture combination is perfection.
Other favorite brie recipes:
For all my other favorite kitchen products and tools visit my Amazon Store.
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.
Be sure and follow me over on You Tube for weekly cooking demos.
Baked Brie Recipe
Baked Brie with Fruit and Toasted Walnuts
Ingredients
- 2 peaches skinned and diced
- 1 cup blackberries
- 1 Tbsp butter
- 1/4 cup brown sugar
- 1/4 cup apple juice
- 1/2 – 1 cup toasted walnuts
- 1 14 oz. brie round
Instructions
- Preheat oven to 375 degrees F
- Melt butter in pan and add peaches. Cook until tender.
- Add in brown sugar, stir until melted and saucy.
- Add in apple juice, cook until slightly thickened.
- Add in blackberries, stir until berries are warm.
- Put brie in an oven proof pan and bake for 10-15 minutes.
- Remove from oven and top with fruit mixture.
- Serve with crackers and bread
Toasted Walnuts
- Place walnuts on a plate in a single layer and microwave for 2 minutes. Stir and microwave in 1-2 minute intervals until toasted.
Nutrition Facts:
Cheryl Strehlow says
Hi Leigh Ann,
I was wondering what crackers you had around the brie. They look so good. And do you toast the bread slices?
This will be on my appetizer list for Christmas for sure!!
Thank you so much!!
Cheryl
Leigh Anne says
Cheryl, The crackers came from Trader Joes. I think it was a special kind they had for the holidays. I don’t toast my bread slices. Hope you enjoy it!
Jen says
What about the rind? I never know what to do about it I don’t particularly like the flavor. Should I cut the top of it off and then put the fruit on?
Thanks!
Leigh Anne says
I usually leave it on and then just let the cheese ooze out from it. I don’t like to eat it either. You can cut off the top of it if you like, I’m just usually too lazy! The rind does help hold in the cheese as it bakes.