If you’re looking for a show-stopping appetizer that’s deceptively easy to make, this Baked Brie with Bacon Jam is the answer. It’s rich, gooey, savory-sweet, and always the first thing to disappear at a party. Whether you're hosting a holiday gathering, a wine night with friends, or just want something indulgent to enjoy at home, this baked brie is a total crowd-pleaser.
Seeing the cheese be all drippy from dipping a chip or cracker into it. Mmmm... I had to stop myself from eating this. You could put any type of jam on this. Raspberry, Strawberry, Grape, pepper jelly.
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Why You’ll Love This Recipe
As someone who’s made a lot of appetizers over the years like these Air Fryer Scotch Eggs or Air Fryer Pigs in a Blanket, I can confidently say: this one never fails. The contrast between the creamy, melty brie and the smoky-sweet bacon onion jam is pure magic. It’s elegant enough for entertaining, but simple enough for a casual Friday night at home.
I’ve served this at everything from Thanksgiving dinners to low-key backyard gatherings—and every single time, people ask for the recipe. It feels fancy, but it’s incredibly low-effort. That’s my kind of entertaining win!
This Bacon Onion Jam goes on top of everything even baked brie!
Ingredients Needed for Baked Brie
How to Make Baked Brie
Step 1 Preheat oven to 400 degrees.
Step 2 Take the rind off the bottom of the cheese. I used a serrated knife. Place in a ramekin and bake for 10 minutes or until cheese is melted.
Step 3 Take the cheese out of the oven, and top with the jam. Place in the oven again for 5 more minutes. Enjoy with chips or crackers!
Serving Suggestions
This baked brie works with so many pairings. Here are some of my favorites:
- Crostini or crackers for a classic party platter
- Apple or pear slices for a crisp, fresh contrast
- Mini toast rounds or pretzel chips for a salty crunch
- Serve alongside this Aldi Charcuterie Board or cheese boards for a luxe touch
Want to turn it into a full appetizer spread? Pair with marinated olives, roasted nuts, and your favorite wine.
Pro Tips
- If your brie has a tough rind, score it lightly to help it melt more evenly.
- Use room-temperature brie to shorten baking time and encourage even melting.
- You can prep the bacon jam ahead and store it in the fridge for up to a week.
- If you’re using puff pastry, keep it cold before wrapping—it’ll puff up better.
Recipe FAQS
It’s typically made with bacon, onions, garlic, vinegar, sugar or jam (like fig or maple), and seasonings. The ingredients cook down into a thick, savory-sweet spread.
Both! It has a rich, savory base from the bacon and onions, balanced with sweetness from jam or sugar and a bit of acidity from vinegar
Stored in an airtight container in the fridge, it lasts up to 1 week. It’s best enjoyed warm or at room temperature.
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Just make sure the food is sealed tight before storing in the fridge or freezer.
Other Recipes to Try
- Baked Brie with Cranberries and Apples
- Milky Way Ice Cream Pie
- Air Fryer Garlic Parmesan Knots
- Trisha Yearwood’s Charleston Cheese Dip
- Baked French Toast
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Baked Brie with Maple Bacon Onion Jam
- Prep Time: 10 min
- Cook Time: 10 - 20 min
- Total Time: 30 min
- Yield: 8 1x
- Category: Easy
- Method: Bake
- Cuisine: American
Description
Maple Bacon Onion Jam from Stonewall Kitchen on top of melted brie cheese will change your life!
Ingredients
- 1 wheel of brie cheese
- ¾ cup of Maple Bacon Onion Jam
- some parsley or cilantro for garnish
Instructions
- Preheat oven to 400 degrees.
- Take rind off of the bottom of the cheese. I used a serrated knife. Place in a ramekin and bake for 10 minutes or until cheese is melted.
- Take the cheese out of the oven, and top with the jam. Place in the oven again for 5 more minutes. Enjoy with chips or crackers!
Nutrition
- Serving Size: 1
- Calories: 160
- Sugar: 14g
- Sodium: 249mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 6g
Jenna says
When I made this recipe back in the days I didn't know it was ok to leave the rind on the brie cheese. Removing it is a personal preference. You might want to take it all off or just the bottom. I personally take it off cause I don't like it at all. 🙂 I updated the description so it's not so confusing.
Carol says
Do you remove ALL the rind? The recipe says the bottom and the description says all of it. This looks amazing, making it this weekend.
Jenna says
I found some of that jam on their website. It's pretty popular. Had to wait about a couple months before it came back in stock again.
Kate @ Babaganosh.org says
I think I actually started salivating a little when I read the title and especially when I saw the picture. Oh my goodness, that sounds so good.
I gotta look for that bacon onion jam, or make my own. I've made onion jam before, it can't be that hard to add some bacon and maple to it!