Easy yet elegant, this fig baked Brie dip is studded with slices of fresh black mission figs and topped with a sweet, orange-scented Kahlua sauce. You can put this impressive baked Brie with fig and Kahlua sauce together in just a few minutes with only six ingredients, making it the perfect party appetizer. Even if fresh figs aren't in season, I have a couple alternatives for you, so put this boozy baked Brie spread on your next party menu, no matter the time of year.
Here at Burrata and Bubbles, I've never focused on quick recipes. Don’t get me wrong. I certainly have my share of quick recipes, like this spicy avocado-herb dip, but I love taking my time in the kitchen. Others can focus on fast dishes, but I’m not afraid to create recipes for the cooks who share my love of taking their time to enjoy the process of preparing a memorable meal.
That said, sometimes you’re short on time and keeping your kitchen antics quick and easy is the only way to maintain your composure. This lady has been there plenty of times. And that’s where this baked Brie with fresh figs and Kahlua sauce comes in to make your life easier without sacrificing taste.
Let's get to it, which means gathering our ingredients. Here's everything we need to make this easy baked Brie dip.
- Fresh black mission figs
- Dark brown sugar
- Kahlua or your favorite coffee liqueur
- Fresh orange zest
- Fresh thyme
For the Brie, don't worry about getting the most expensive round in the bunch. In fact, I advise against it. If you pick up a pricy Brie round, you should enjoy that creamy delicacy in its unadulterated form. An entry-level Brie is perfectly fine for melting into a dip.
What if Fresh Figs Aren’t Available?
Sadly, fresh figs have a short growing season, so you may not always have access to these culinary gems. If that’s the case, you can use dried figs or even fig jam. Fresh black mission figs are my absolute favorite, but you can still make this impressive appetizer when they’re not available.
Are you ready to make the easiest appetizer of your life? Good. Our lives are about to get extra delicious with this fig baked Brie in a matter of minutes.
We start by cutting our Brie into cubes. I don't bother removing the rind first because I like the texture it adds. If you're not a rind fan, feel free to cut it off, but keep in mind you'll lose some cheese in the process. Getting a slightly larger size of Brie is a good idea if you go that route.
In between our Brie cubes, we stick slices of fresh black mission figs and then pour a mixture of Kahlua, fresh orange zest and dark brown sugar on top. We now pop our Brie into the oven until it turns into gooey, melty goodness. Top it with fresh thyme and you're ready to enjoy one decadent appetizer.
How to Serve
With this baked Brie, a nice bread is my favorite accompaniment. Ciabatta and sour dough are both good calls, and you can go with fresh, toasted or grilled slices.
Crackers also work well, but make sure you get a hearty variety. Baked Brie is a thick spread, so the cracker needs the body to stand up to our melted cheese without crumbling in your fingers.
Apple slices are also popular with baked Brie, but if you go that route, I recommend a tart apple, like a Granny Smith. With the dark brown sugar and Kahlua, we want a dipper that can balance the sweetness. A sweet apple is overkill. That's why I prefer bread with this baked Brie spread, but the right type of fruit can still work if that's your preference.
I also wouldn't judge if you simply give everyone a spoon and dig in. This boozy baked Brie with fig is that good.
With the sweetness from the figs and dark brown sugar, I recommend pairing this baked Brie and fig dip with a Belgian dubbel. A Belgian dubbel gives us a spicy yeast presence that works well with the funky Brie, but it also comes with dried fruit and caramel notes from the sweet malt. Those match perfectly with our dark brown sugar and figs.
Love some wine with your baked Brie dip? I like an pinot noir for the occasion. Pinot noir brings an earthy character that's a nice match for the Brie, and we get plenty of cherry and berry flavors that meld nicely with the orange zest and sweet, caramel-like Kahlua sauce.
When you need a classy yet quick appetizer, I hope you try this fig baked Brie Kahlua sauce. I have no doubt this delicious spread will impress everyone at your next gathering. Please let me know how you enjoyed this baked Brie with fig and Kahlua sauce recipe in the comment section and don’t forget to sign up for my newsletter. You can also catch me on Instagram, Pinterest, Facebook and Twitter.
Looking for More Sophisticated Appetizers?
- Herbed smoked trout spread
- Crab cake sliders with basil-avocado aioli
- Curried feta-lamb meatballs in a spiced tomato sauce
- White cheddar gougeres
- Beer mussels in chorizo-tomato sauce
Fig Baked Brie With Kahlua Sauce
- Small baking dish
- 8 ounces Brie stemmed and sliced
- 3-4 fresh black mission figs or your favorite variety (see note if fresh figs are not available)
- 2 tablespoons dark brown sugar
- 1 tablespoon Kahlua or your favorite coffee liqueur
- ½ teaspoon fresh orange zest
- Leaves from several fresh thyme sprigs
- Bread, crackers or fruit for serving
- Heat oven to 350 degrees. Cut Brie into cubes and place in a small baking dish. Place slices of figs in between Brie cubes.
- In a small bowl, whisk together dark brown sugar, Kahlua and orange zest until it smooths and comes together. Pour over Brie and figs.
- Bake until the Brie melts and the sauce is bubbly, about 15 to 20 minutes. Remove from oven and sprinkle with fresh thyme leaves. Serve with bread or crackers. Enjoy!
- If fresh figs aren't available, you can use dried figs or mix fig jam into the sauce. For the dried figs, chop them up and sprinkle on top during the last minute or two of baking. If using fig jam, whisk 2 tablespoons into the sauce that you pour on top. You may want to cut down the dark brown sugar, depending on how sweet your jam is. Whisk the fig jam, coffee liqueur and orange zest together. Taste and then decide if you want the full or a reduced amount of dark brown sugar.
- You don't need to remove the Brie rind before cubing. If you decide to remove it anyway, you might want to get more than 8 ounces to make up for the cheese you'll cut away by removing the rind.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.