Ingredients:

  • 8 oz Brie wheel
  • 1/4 cup apricot or fig jam
  • 2 tbsp crushed pecans
  • 1 cup seedless red grapes
  • 1 medium Granny Smith apple, sliced
  • 1 medium Bosc pear, sliced
  • 1 cup fresh strawberries, hulled
  • 1/2 cup fresh blueberries
  • 1 French baguette, sliced into rounds
  • 1/2 cup raw walnut halves
  • 1/2 cup dried apricots, halved
  • 1 tbsp lemon juice

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Place the 8 oz brie wheel into a small oven-safe ceramic ramekin or mini cast-iron skillet.
  3. Use a knife to lightly score the top rind of the brie in a crosshatch pattern.
  4. Spread 1/4 cup apricot or fig jam evenly over the top of the cheese and sprinkle with 2 tbsp crushed pecans.
  5. Bake for 12–15 minutes until the cheese feels soft and velvety when pressed, but the rind remains intact.
  6. While the cheese bakes, arrange the sliced French baguette rounds on a parchment-lined baking sheet.
  7. Toast the baguette for 5–8 minutes until the edges are golden and the centers are slightly crisp, then set aside to cool slightly.
  8. Toss the sliced Granny Smith apple and Bosc pear in 1 tbsp lemon juice to prevent oxidation.
  9. Place the warm brie dish directly onto the center of a large wooden charcuterie board.
  10. Arrange the toasted baguette slices in a curved fan shape radiating away from the cheese.
  11. Cluster the red grapes and blueberries in the open gaps to create rivers of color.
  12. Nestle the hulled strawberries and halved dried apricots around the edges of the board.
  13. Scatter the raw walnut halves in the remaining small spaces to fill the board completely.