A show-stopping, but super easy appetizer, this raspberry baked brie with jam deserves a place at the center of your table when entertaining. Simply break off pieces of the bread and you will get a wonderful combination of crunchy bread, creamy melted brie, and sweet sticky raspberry jam. Easily made ahead of time and just popped into the oven when your guests arrive.
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Raspberry Baked Brie with Jam, Hazelnuts, and Thyme
If you just want the recipe, then feel free to click on the 'Jump To Recipe' button above. If you want some tips, tricks and serving suggestions for the recipe, you will find them in the post below. I try to include only useful information.
I am obsessed with this baked brie recipe.
No need to thaw some fiddly puff pastry, simply cut the soft center out of a cob loaf, add in the brie, top with raspberry jam, fresh raspberries, and toasted hazelnuts, and you have an appetizer people are going to go bananas for.
You are going to need:
- 1 cob loaf, large enough to fit a wheel of brie into (I am partial to a good sourdough, but a whole grain or white cob will work well also)
- 1 round of brie (a normal-sized round, not your Costco holiday special that takes up half the fridge)
- Raspberry jam
- Fresh raspberries
- Fresh thyme
These simple ingredients combine to make the most delicious cheesy goodness, you won't be disappointed.
How To Make Baked Brie With Jam
If you haven't made baked brie before, you are in for a treat.
This decadent entertainer's favorite is so easy to bring together, especially as we are using a cob loaf here instead of puff pastry.
Melted brie oozing out of a crunchy cob loaf, all topped with raspberry jam, fresh raspberries, and toasted hazelnuts.
We are simply going to cut a lid off the cob loaf, pull the soft bread out to make enough space for the brie wheel, make some incisions into the bread so that it can easily be pulled apart into smaller servings once baked.
Once that is done, add a generous dollop of raspberry jam on top of the brie, along with some fresh raspberries.
Pop the lid on and place the whole thing into the oven for about 25 minutes until the bread is crunchy, the brie is baked and melted and the fresh raspberries have broken down to a jam like consistency.
Be sure to place the stuffed cob onto some parchment paper on the baking tray in case there is a leakage while baking. The last thing you want is cheese baked onto your baking tray!
You are going to want to add the toasted hazelnuts about 5 minutes before pulling the cob out of the oven, we are really just warming them up.
Guests can simply tear off a piece of the bread, and dip it into the melted cheese and jam.
Can Baked Brie Be Prepared Ahead of Time?
Prepare the baked brie right up to the point of putting it into the oven, and simply store in the fridge until needed.
Pop into the oven when guests arrive, or just before, and you will have a perfectly cheesy appetizer to share with everyone, with little to no effort required on your behalf.
Make the baked brie right up to the point of putting it into the oven, and keep stored in the fridge until needed. When needed, simply pop the whole thing into the oven and serve.
Once the brie has been baked, it is best eaten straight away while it is still warm and the cheese is melted.
Once it cools, the baked brie will change in texture and be gummy rather than creamy, so it will not be as enjoyable.
This does not store well after baking, but don't worry, there are never any leftovers anyway, it is always one of the first things to go at house parties as no one can resist the smell of warm bread with cheese and jam!
Tips and Substitutions For The Best Baked Brie with Bread
This is super easy to bring together, and super versatile in terms of ingredients.
If you are sensitive to the flavor of the rind of the brie, you might want to remove this before inserting it into the cob loaf and baking.
Depending on what you have on hand, these substitutions may work for you:
- Camembert can replace the brie, it melts just as well, although the flavor profile is different, so be sure that you like the stronger flavor of camembert before trying
- Fig jam works wonderfully in place of the raspberry jam, and looks just gorgeous if you can find some fresh figs to decorate
- Toasted walnuts or pecans can work in place of the hazelnuts
Be mindful of the bread you choose.
You want a good quality bread that will hold up well being stuffed and baked.
I am partial to a sourdough, but some may find this overbears the flavor of the brie.
A good wholegrain or white cob loaf will also work wonderfully.
Need More Delicious Appetizers To Serve With Baked Brie and Jam?
I am all for serving lots of lovely appetizers when entertaining, check these out:
- Mini Brie Bites with Onion Jam
- Cheddar Cheese and Caramelized Onion Puff Pastry
- Honeyed Ricotta and Asparagus Puff Pastry Parcels
- Whipped Feta Dip
- Skinny Blender Green Pea Guacamole
- Blue Cheese Bruschetta with Cherry Salsa from Sprinkles and Sprouts
Raspberry Baked Brie with Jam and Hazelnuts
- 1 cob loaf see notes re bread type and size
- 1 brie round (see notes re weight)
- 1 cup raspberry jam
- 1 cup fresh raspberries
- 1/2 cup toasted hazelnuts
- few sprigs of fresh thyme
- Preheat the oven to 350F (175C) and line a baking pan with foil or parchment paper.
- Cut a lid from the bread and set it aside (you will need this later)
- Carve the insides out of the loaf, until there is enough room to insert the brie round.
- Cut the walls of the bread into even-sized incisions. Do not cut the whole way through, this is simply to make it easier to pull the bread apart post baking. Only cut about 3/4 of the way through, we want to loaf to stay together so the cheese does not leak out while it is in the oven.
- Put the brie round into the bread and pour the raspberry jam on top. Add the fresh raspberries and thyme and pop the lid back on top of the bread bowl.
- Put into the oven for 20 minutes, or until the bread gets a nice crispy crust.
- Remove the lid from the bread, add in the toasted hazelnuts, pop the lid back on and put the whole thing into the oven for another 5 minutes.
- Remove from the oven and serve straight away whilst still warm.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
If you tried this recipe please comment and rate it. I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3