This baked Brie with dates and walnuts is an elegant yet effortless appetizer. A wheel of creamy Brie is topped with chopped dates, crunchy walnuts and a drizzle of maple syrup, then baked until warm and gooey.
Perfect for holidays, dinner parties or casual gatherings, this baked Brie combines sweet and savory flavors and always disappears quickly from the table.
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How to Make Baked Brie
This recipe is quick to prepare and uses only a few ingredients. The result is a warm, melty appetizer that pairs beautifully with breads and fruit.
Ingredients Overview
- Brie: Use a full wheel (about 500–550 g). Camembert is a suitable substitute and bakes the same way.
- Dates: Provide natural sweetness and soften when warmed. Medjool dates are ideal, but any pitted dates will work.
- Walnuts: Add crunch and contrast the creamy cheese. Pecans are a tasty alternative.
- Maple syrup: Drizzles on top for sweetness; honey can be used instead.
- Fresh rosemary: Optional, for a subtle savory note. Fresh thyme is another good choice.
- Pomegranate arils (optional): Add color and a burst of freshness.
Steps Overview
- Preheat the oven to 350°F (175°C) and position a rack in the middle. Line a baking sheet with parchment paper or use an oven-safe dish. Unwrap the Brie and place it on the prepared sheet. Lightly score the top in a crisscross pattern, cutting only through the rind.
- Pit and chop the dates into small pieces.
- Coarsely chop the walnuts.
- Finely chop the fresh rosemary, if using.
- Top the Brie with the chopped dates, scatter the walnuts over them, and drizzle with maple syrup.
- Sprinkle with rosemary and bake for about 22 minutes, or until the center of the Brie feels soft when touched. Avoid overbaking to keep the round intact.
- Remove from the oven and use a large spatula to transfer the Brie to a shallow serving platter. Garnish with pomegranate arils if desired. Serve immediately with crostini, baguette slices, crackers, or apple slices.
Serving Suggestions
This baked Brie fits both a festive holiday spread and a relaxed cheese board. Serve with crostini, toasted baguette slices, crackers, or fresh fruit such as apple or pear slices, grapes or berries. Pomegranate arils brighten the presentation and add a fresh bite.
If the baked Brie firms up as it cools, reheat briefly in the microwave or in a low oven until soft and melty again. Check frequently when microwaving, as Brie heats very quickly.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in a 300°F oven or in short bursts in the microwave until warmed through.
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More Appetizers to Try
- Maple Spiced Walnuts
- Curried Cashews
- Rosemary Roasted Almonds
- Mixed Spiced Nuts
- Muhammara (Roasted Red Pepper Dip)
Baked Brie with Dates and Walnuts
Ingredients
- 500–550 grams wheel of Brie (or Camembert)
- 3/4 cup soft dates, pitted and chopped
- 2/3 cup walnuts, coarsely chopped
- 3 tablespoons maple syrup (or honey)
- 1 teaspoon finely chopped fresh rosemary (optional)
- 2 tablespoons pomegranate seeds (optional)
Instructions
- Preheat the oven to 350°F and place a rack in the middle. Line a baking sheet with parchment or use an oven-safe dish.
- Unwrap the Brie and place it on the prepared sheet. Lightly score the top rind in parallel lines about 1/2 inch apart, cutting only through the rind. Rotate 90 degrees and repeat for a crisscross pattern.
- Pit and chop the dates, coarsely chop the walnuts, and finely chop the rosemary.
- Top the Brie with the chopped dates, scatter the walnuts over them and drizzle with maple syrup. Sprinkle with rosemary if using.
- Bake for about 22 minutes, or until the center is soft to the touch. Remove from the oven and transfer carefully to a shallow serving dish. Garnish with pomegranate seeds if desired and serve immediately with crostini, baguette slices or fruit.
Notes
- You don’t need an expensive Brie. For an extra creamy center choose a double-cream or triple-cream Brie.
- Baked Brie firms up as it cools. Reheat briefly in the microwave or a low oven to restore its melty texture.
- Leftovers keep up to 4 days in an airtight container in the refrigerator.
- Nutrition values cover the Brie and toppings only; accompaniments are not included.