Baked Brie with Roasted Plums and Thyme

Picture this: a wheel of brie melting into gooey perfection, its creamy richness enveloping every bite, paired with jammy roasted plums and the herbal whisper of fresh thyme. This Baked Brie with Roasted Plums and Thyme is more than just an appetizer—it’s an invitation to linger, to savor, and to celebrate the season’s bounty with elegance and ease.

Behind the Recipe

This dish was inspired by a late-summer gathering, where wine flowed and laughter echoed around a rustic outdoor table. A friend brought a tray of brie topped with caramelized fruit, and I was smitten. Since then, I’ve riffed on the idea, and this roasted plum version is by far my favorite. The juicy tartness of the plums plays beautifully against the richness of the cheese, while thyme brings a grounding, savory note that ties it all together.

Recipe Origin or Trivia

Baked brie has long been a crowd-pleasing French appetizer, but pairing it with fruit is a tradition rooted in both French and Mediterranean cuisines. Plums, with their intense color and tangy-sweet flavor, elevate the classic, bringing a modern, seasonal twist. In the 18th century, brie was known as the “Queen of Cheeses,” served to royalty. Now, with just a few ingredients, you can create a regal dish right in your own kitchen.

Why You’ll Love Baked Brie with Roasted Plums and Thyme

Whether you’re hosting or just treating yourself, here’s why this dish deserves a spot at your table:

Versatile: Works beautifully as an appetizer, centerpiece, or even a dessert with the right pairing.

Budget-Friendly: Only a few ingredients, but maximum flavor and presentation impact.

Quick and Easy: From prep to table in under 30 minutes.

Customizable: Switch up the fruit or herbs to suit your mood or season.

Crowd-Pleasing: Everyone loves melty cheese—especially when it’s topped with fruit.

Make-Ahead Friendly: You can roast the plums earlier and assemble right before baking.

Great for Leftovers: Use any extras as a sandwich spread or atop crostini the next day.

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Chef’s Pro Tips for Perfect Results

To truly elevate this simple dish, keep these little secrets in mind:

• Score the brie top slightly so the fruit juices can seep into the cheese while baking.
• Use slightly underripe plums for a firmer texture and tart contrast.
• Let the brie rest at room temp for 15 minutes before baking for optimal melting.
• Roast the plums with a touch of honey to enhance their natural sweetness.
• Serve with crusty bread or seeded crackers to scoop up every last bit.

Kitchen Tools You’ll Need

No fancy gadgets required—just your favorite essentials:

Small Baking Dish or Cast Iron Skillet: Perfect for even heating and rustic presentation.

Paring Knife: To slice and pit the plums with ease.

Mixing Bowl: For tossing plums with honey and herbs.

Parchment Paper: Helps prevent sticking and makes cleanup a breeze.

Serving Spoon or Cheese Knife: To serve up gooey, cheesy goodness.

Ingredients in Baked Brie with Roasted Plums and Thyme

Each ingredient brings depth and dimension to the final dish:

Brie Wheel: 8 ounces. Creamy, buttery cheese that melts beautifully and balances the fruit.

Plums: 3 medium, pitted and sliced. Their tart-sweet profile shines when roasted.

Honey: 2 tablespoons. Adds a delicate sweetness that enhances both the plums and cheese.

Fresh Thyme: 1 tablespoon, leaves stripped. Adds earthy, herbaceous contrast to the sweet elements.

Olive Oil: 1 teaspoon. Helps caramelize the plums and adds a hint of richness.

Salt: Pinch. Enhances all the flavors and brings balance.

Ingredient Substitutions

Make this recipe your own with a few swaps:

Brie: Camembert works similarly for a slightly earthier note.

Plums: Try figs, cherries, or even peaches depending on the season.

Honey: Maple syrup or agave for a vegan-friendly twist.

Thyme: Rosemary or basil can offer a different herbal touch.

Ingredient Spotlight

Brie: A soft-ripened cheese with a creamy interior and edible rind, it becomes luxurious when baked, providing a mellow base for flavorful toppings.

Plums: Rich in antioxidants and natural sugars, they become jammy and complex when roasted, perfect for pairing with savory dishes.

Instructions for Making Baked Brie with Roasted Plums and Thyme

This recipe is all about simplicity meeting elegance. Here’s how to make it happen:

1. Preheat Your Equipment:
Set your oven to 375°F (190°C). Line a small baking dish or skillet with parchment paper.

2. Combine Ingredients:
In a mixing bowl, toss plum slices with honey, olive oil, thyme leaves, and a pinch of salt.

3. Prepare Your Cooking Vessel:
Place the brie wheel in the center of your baking dish. Lightly score the top with a knife in a crosshatch pattern.

4. Assemble the Dish:
Spoon the plum mixture over the top of the brie, letting some cascade down the sides.

5. Cook to Perfection:
Bake uncovered for 15–18 minutes, until the brie is soft and starting to ooze, and plums are caramelized.

6. Finishing Touches:
Let rest for 3–5 minutes. Sprinkle with a few more fresh thyme leaves for color and aroma.

7. Serve and Enjoy:
Serve warm with toasted baguette slices, crackers, or fresh fruit.

Texture & Flavor Secrets

The magic here lies in contrast. The brie is creamy, lush, and slightly salty. The plums are soft, syrupy, and tart. Thyme adds just enough savory edge to pull everything together. Every bite is balanced—melty cheese against the tender fruit and a whisper of herb.

Cooking Tips & Tricks

Bring out your inner chef with these helpful hints:

• Use a rimmed dish to catch all the melty cheese and syrup.
• Add chopped nuts (like pecans or walnuts) for crunch.
• Brush baguette slices with olive oil and toast them before serving.

What to Avoid

Let’s keep your brie beautiful with these quick pointers:

• Don’t overbake—brie can become grainy if it melts too long.
• Avoid using very ripe plums—they’ll break down too quickly.
• Don’t skip the resting time before baking—it helps the brie melt evenly.

Nutrition Facts

Servings: 6
Calories per serving: 240

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

Make-Ahead and Storage Tips

You can roast the plums a day ahead and refrigerate until needed. Assemble with the brie just before baking for best results. Leftovers? Wrap in foil and reheat gently in the oven. It’s also delicious cold, spread on toast like a cheese-fruit jam.

How to Serve Baked Brie with Roasted Plums and Thyme

This dish is stunning on a cheese board, nestled among fresh figs, grapes, nuts, and crusty bread. Serve with a glass of dry white wine or sparkling cider. Want to impress your guests? Add edible flowers or microgreens for a gourmet touch.

Creative Leftover Transformations

Don’t let the magic end too soon:

• Spread on toast with arugula and prosciutto for a next-day brunch.
• Add to a sandwich with turkey or roast veggies.
• Stir into warm quinoa for a savory-sweet grain bowl.

Additional Tips

• Always taste your plums before baking—if very tart, add a bit more honey.
• For extra wow-factor, use a mix of yellow and red plums.
• Drizzle a balsamic glaze over the top after baking for depth and shine.

Make It a Showstopper

Presentation counts. Serve your brie on a wooden board with thyme sprigs and roasted plums spilling over the top. Add a small knife and a stack of toasted crostini on the side. For added flair, use a mini cast iron skillet straight from the oven to table.

Variations to Try

• Savory Spin: Add thinly sliced shallots to the plum roast.
• Nutty Crunch: Top with crushed pistachios after baking.
• Spicy Kick: Add a pinch of red pepper flakes to the plums.
• Holiday Twist: Use cranberries and rosemary instead of plums and thyme.
• Cheese Swap: Try goat cheese or camembert as an alternative base.

FAQ’s

Q1: Can I use a larger brie wheel?

Yes, just increase baking time slightly and add more plums.

Q2: Can I make this ahead?

You can prep the plums in advance, but bake the brie just before serving.

Q3: What kind of plums work best?

Red or black plums with firm flesh roast beautifully and hold their shape.

Q4: Can I use dried thyme?

Fresh is best, but use ½ teaspoon dried thyme if needed.

Q5: Can I serve this cold?

It’s best warm, but leftovers are delicious chilled and spreadable.

Q6: Can I remove the brie rind?

You can, but it helps hold the cheese together when melted.

Q7: What bread pairs best?

Toasted baguette, sourdough, or even seeded crackers.

Q8: Can I add garlic?

Roasted garlic pairs wonderfully for a savory twist.

Q9: Can I freeze this?

Not recommended—brie changes texture when frozen.

Q10: How do I know when it’s done?

The brie will look puffed and the plums soft and glossy.

Conclusion

This Baked Brie with Roasted Plums and Thyme is proof that simplicity can still be stunning. It’s quick, elegant, and dripping with flavor. Whether you’re hosting a holiday or enjoying a quiet night in, this dish is sure to impress. Let me tell you, it’s worth every bite.

Watch How To Make Baked Brie with Roasted Plums and Thyme