Baked brie and fruit appetizer is always a hit at parties and coordinates well with a variety of nuts and sweet sauces.
Serve up this delicious sweet and savory appetizer at your next gathering and learn about all the nutrition it offers and ways you can make it your own.
WHY THIS WORKS
- Basic and nutritious 5-ingredient recipe that’s easy to customize
- Takes 30 minutes or less to prepare
- Apple and pear slices in place of crackers keep this appetizer on the lighter side
- No need to toast nuts separately
- No need to make a sweet sauce from scratch
- Easy-to-memorize recipe
- Convenience in mind with the use of pre-sliced almonds and parchment paper
Ingredients and Nutrition
Brie is a type of cow’s milk cheese that came from France and is now enjoyed worldwide. Soft and savory in flavor, brie has a pale yellow color and edible white rind.
Like other full-fat cheese from cow’s milk, brie is high in fat and contains saturated fat. A 1-ounce serving of brie (about 28 grams) provides about 4-5 grams of saturated fat.
The American Heart Association recommends no more than 5-6% of calories from saturated fat . That’s about 13 grams of saturated fat in a 2,000-calorie diet.
You may have heard that saturated fat is associated with an increase in LDL (bad) cholesterol and an increased risk for heart disease.
However, emerging research shows that the saturated fat in cheese may affect the heart differently compared to other types of saturated fat, such as that found in red meat.
All that said, healthy eating is about a balance of nutrients (fat, carb, and protein) and your overall eating patterns. So don’t fret about enjoying cheese at a party and in moderation in your diet.
What’s more, in addition to its calcium content, cheese is also a good source of protein. Protein combined with carbs in a meal or snack helps promote a feeling of fullness.
Lastly, cheese is a great source of vitamin B12, a nutrient needed for red blood cell production and for preventing anemia. Vitamin B12 also supports bone health and DNA formation and is vital for pregnant and breastfeeding mothers.
Apples are a low-calorie, nutritious, and antioxidant-rich food. They’re especially rich in fiber, which promotes gut and heart health. The USDA recommends 14 grams of fiber for every 1,000 calories consumed . A medium-sized apple offers about 5 grams of fiber.
Additionally, apples contain vitamin C, an antioxidant nutrient that supports immune function, collagen production, and the absorption of iron from plant-based foods.
Apples also have some potassium, a mineral and electrolyte that helps the body send nerve signals and regulate fluids and muscle contraction.
Similar to apples, pears also boast a good amount of fiber, nutrients, and antioxidants. A medium-sized pear delivers about 6 grams of fiber as well as a good amount of vitamin C and potassium.
In addition, pears are notably high in copper, a mineral that plays a role in cholesterol metabolism, immunity, and nerve function.
Almonds are a popular tree nut loaded with nutrients. A 1-ounce serving of almonds contains about 3.5 grams of fiber, 6 grams of protein, and 9 grams of heart-healthy monounsaturated fat. To boot, almonds offer an impressive amount of the following nutrients.
- Magnesium – involved in over 600 reactions in the body, among them are helping the muscles contract and relaying signals between the brain and the body.
- Manganese – promotes bone health and efficient flow of blood to the brain and other body parts.
- Vitamin E – supports the immune system as well as brain, eye, and heart health.
To make baked brie and fruit appetizer, first make sure your oven rack to bake the brie is positioned in the center of the oven. Preheat the oven to 350 degrees Fahrenheit.
While the oven is preheating, slice the apple and pear into thin slices. Don’t make the slices too thin. You want them to be sturdy enough to hold some brie.
Next, if your brie wheel is wrapped, remove the wrapping and discard it. Prepare your baking sheet or oven-safe dish by placing a sheet of parchment paper on top.
If you’ve ever baked anything with cheese, you know it could be a pain to clean up the dish!
Parchment paper doesn’t stick to food and makes for easier cleanup. Just toss the paper when you’re done baking; no need to wash your dish.
You could also slice the brie in half, so you have 2 thin circles. The next step will show you what to do with these 2 brie circles.
Top the brie with the honey and sliced almonds.
If you have two thin brie circles, top one of the brie circles with half of the honey and almonds. Then place the other brie circle on top (like a sandwich) and top with remaining toppings. Add more topping as needed.
Bake the brie in the oven for 10-12 minutes. The brie is baked when it’s soft to touch.
When the brie is done baking, remove it from the oven and use a spatula to carefully transfer it from your baking sheet to a serving platter or cheese board.
Top with an optional garnish of mint. Or chop the mint and sprinkle on top of the brie.
Place the apple and pear slices all around the brie and serve with a cheese knife and appetizer plates.
Store leftover baked brie and fruit in an airtight container and eat within 3 days. Reheat brie in the oven at 350 degrees Fahrenheit for 5-10 minutes or in the microwave for 10-15 seconds.
Frequently Asked Questions
Other recipes call for cutting off the top rind of the brie. This way, the rind at the sides and bottom can contain the brie and you can dip into it after it’s baked. It will be oozy after it’s baked.
You certainly can do that, but I am all about not wasting anything perfectly edible, so I keep the rind on.
Apples and pears make for a great substitute for crackers and keep this appetizer on the lighter side. However, you can add other fruits, too, such as the ones listed below.
– Orange slices
These other fruits aren’t as “dip friendly” as apples and pears. So, if you don’t have apples and pears, serve the baked brie with another fruit as well as crackers or French bread cut into thin slices.
– Agave nectar
– Fruit preserves
– Maple syrup
– Orange marmalade
Yes. Look out for chopped nuts to reduce prep time. Try any of the following.
– Brazil nuts
5-Ingredient Baked Brie and Fruit Appetizer
- 1 cutting board
- 1 sharp knife
- parchment paper (optional though make cleanup easier)
- 1 baking sheet or oven-safe dish
- 1 cheese knife
- 1 serving platter or cheese board
- 1 8-ounce wheel of brie cheese
- 1 apple
- 1 pear
- 2 tablespoons honey, maple syrup, jam, fruit preserves, or orange marmalade
- 2 tablespoons sliced almonds or other chopped nuts
Optional: fresh mint for garnish or chop and sprinkle over cheese after baking
- Make sure the oven rack that you will bake the brie on is in the center of the oven. Preheat oven to 350°F.
- Slice the apple and pear into thin slices, not too thin so they can be sturdy enough to top with the baked brie cheese at serving.
- Prepare your baking sheet. Use parchment paper for easy cleanup and place it on a baking sheet or an oven-safe dish. Make sure the sheet or dish you are using is big enough to fit the brie.
- If your brie cheese is wrapped, remove the wrapping and discard it. Place the brie on the baking sheet or dish. You could also slice the brie in half, so you have 2 thin circles.
- Top the brie with honey or your choice of sweet sauce. Then top with the sliced almonds or other chopped nuts. If you are baking 2 thinner brie circles, add half of the honey or sweet sauce and almonds or nuts to the top of one circle, then place the other brie circle on top–like making a sandwich. Top the brie with the remaining toppings.
- Bake the brie for 10 to 12 minutes. The brie is baked when it is soft to touch.
- When the brie is done baking, remove it from the oven and use a spatula to carefully transfer it from your baking sheet to a serving platter or cheese board. Top with optional mint garnish or chop the mint and sprinkle on top of the brie. Place the apple and pear slices all around the brie and serve with a cheese knife and appetizer plates.
Tried this recipe? What variations or adaptations did you make? Share in the comments.