Baked Brie with Saucisson Sec & Cherry-Fig Mostarda
A molten wheel of baked brie draped with saucisson sec and a spoonful of cherry-fig mostarda — the easiest showstopper on any table.
Saucisson sec is the kind of clean, classic French salami that doesn't need much beside it. Brie, figs, and a warm baguette are its natural partners, so we lean right into that.
Bake a wheel of brie until it's molten, drape it with thin slices of saucisson, and finish with our Cherry Fig Mostarda for a sweet-and-savory hit. Scoop it up with bread and you're done.
It looks like you tried hard. It takes fifteen minutes.
Ingredients
For the Brie
1 wheel brie (8 oz)
3 oz Saucisson Sec salami, thinly sliced
2 to 3 tablespoons Cherry Fig Mostarda
1 teaspoon olive oil
For Serving
1 baguette, sliced and toasted
fresh thyme
honey (optional)
toasted walnuts (optional)
Featured in this recipe:
Instructions
Preheat the oven to 350°F. Place the brie wheel in a small oven-safe dish or on a parchment-lined sheet.
Score the top rind lightly in a crosshatch and brush with a little olive oil.
Bake for 12 to 15 minutes until the brie is soft and molten in the center but still holding its shape.
While it bakes, toast the baguette slices and, if you like, crisp the saucisson lightly in a dry pan.
Transfer the warm brie to a serving board and drape the saucisson over and around it.
Spoon the cherry fig mostarda over the top, scatter with thyme and walnuts, and serve immediately with the toasted baguette.
Chef Notes
Watch the brie closely near the end — you want it molten inside but not collapsed, and scoring the rind helps it open up.
Serve it the moment it comes out; brie firms up fast as it cools, so have your bread and board ready to go.
Substitutions & Tips
Camembert works just as well as brie.
No mostarda? Fig jam, our Whiskey Peach jam, or a good cherry preserve all do the trick. Orange Pistachio or Saucisson Basque are great alternatives to the saucisson sec.
Serving & Storage
This is a serve-warm, eat-now appetizer.
Baked brie doesn't keep or reheat gracefully, so bake only what you'll finish; the mostarda and saucisson keep separately in the fridge.
Published
Find more delicious recipes