Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 French baguette (about 12 oz / 340 g)
- 2 tbsp extra-virgin olive oil
- 8 oz (225 g) Brie cheese, chilled for easier slicing
- 1/3 cup (about 100 g) fruit jam (fig, apricot, or raspberry)
- 1/4 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
- 1–2 tsp fresh thyme leaves or finely chopped rosemary (optional)
- 2 tsp honey, for drizzling (optional)
Do This
- 1. Heat oven to 400°F (200°C). Line a baking sheet with parchment.
- 2. Slice baguette into 1/2-inch (1.25 cm) rounds; arrange on sheet and brush both sides lightly with olive oil.
- 3. Sprinkle bread with a pinch of salt and pepper; bake 5–7 minutes until lightly golden.
- 4. Cut Brie into small slices or squares to fit the toasts; place a piece on each warm baguette round.
- 5. Return to oven 2–3 minutes, just until the Brie is soft and starting to melt around the edges.
- 6. Top each toast with about 1/2 tsp jam. Garnish with thyme or rosemary and a light drizzle of honey, if using.
- 7. Serve immediately while the toasts are warm and the Brie is gooey.
Why You’ll Love This Recipe
- It looks elegant but uses simple, affordable ingredients you can find at any grocery store.
- Perfect make-ahead party bite: toast the bread in advance, then melt and top just before serving.
- The combination of crisp baguette, creamy melted Brie, and sweet-tart jam is rich, comforting, and crowd-pleasing.
- Easy to customize with different jams, herbs, and drizzles to match the season or your menu.
Grocery List
- Produce: Fresh thyme or rosemary (optional, for garnish)
- Dairy: Brie cheese (8 oz / 225 g)
- Pantry: French baguette, extra-virgin olive oil, fruit jam (fig, apricot, or raspberry), honey (optional), fine sea salt, black pepper
Full Ingredients
For the toasted baguette
- 1 French baguette (about 12 oz / 340 g), preferably day-old
- 2 tbsp extra-virgin olive oil
- 1/4 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
For the Brie and jam topping
- 8 oz (225 g) Brie cheese, well chilled for slicing
- 1/3 cup (about 100 g) fruit jam, such as:
- Fig jam, for a deep, caramel-like sweetness, or
- Apricot jam, for a bright, fruity note, or
- Raspberry jam, for a tangy-sweet bite
Optional garnishes
- 1–2 tsp fresh thyme leaves or very finely chopped fresh rosemary
- 2 tsp honey, for drizzling
- Pinch of flaky sea salt (to finish)
Step-by-Step Instructions
Step 1: Preheat the oven and prepare the pan
Position a rack in the center of your oven and preheat to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup. This will help the baguette slices toast evenly and prevent sticking.
Step 2: Slice the baguette into bite-sized rounds
Using a sharp serrated knife, slice the baguette into 1/2-inch (1.25 cm) thick rounds. You should get about 24 slices from a standard baguette. Try to keep the slices uniform in thickness so they toast at the same rate.
Arrange the slices in a single layer on the prepared baking sheet. They can be close together, but not overlapping.
Step 3: Oil and season the bread
Brush the tops of the baguette slices lightly with olive oil, then flip each slice and brush the second side. You want a thin, even coating rather than soaking them; this helps them crisp up without becoming greasy.
Sprinkle the slices with fine sea salt and a light pinch of black pepper. Seasoning the bread itself adds an extra layer of flavor that makes the finished bite taste more polished.
Step 4: Toast the baguette until lightly golden
Place the baking sheet in the preheated oven and bake for 5–7 minutes, or until the edges of the baguette slices are lightly golden and the centers feel crisp when tapped.
Keep an eye on them near the end of the baking time; thin slices can go from perfectly toasted to overly brown quickly. Remove the tray from the oven but leave the oven on.
Step 5: Slice the Brie and top the toasts
While the bread is toasting, slice the chilled Brie into small squares or rectangles roughly sized to fit your baguette rounds. Aim for slices about 1/4 inch (6 mm) thick. Removing any very hard rind edges is optional; most of the rind is soft and delicious, so you can leave it on.
Working quickly while the baguette is still warm, place one piece of Brie on each toast. If some slices are larger, gently press them so they stay in place.
Step 6: Melt the Brie in the oven
Return the baking sheet to the oven and bake for 2–3 minutes, just until the Brie is soft and beginning to ooze slightly over the edges of the bread. You do not want it completely liquefied; a soft, gooey center with a bit of structure is ideal.
Check after 2 minutes. If your oven runs hot, it may be ready sooner. Once melted, remove the tray from the oven so the cheese does not overcook.
Step 7: Add jam, garnish, and serve warm
Using a small spoon or teaspoon measure, place about 1/2 teaspoon of jam on top of the melted Brie on each toast. It is fine if the jam spreads slightly; that sweet-tart contrast is what makes each bite shine.
Sprinkle with fresh thyme leaves or finely chopped rosemary, if using, for a gentle herbal aroma. For an extra glossy finish and a touch more sweetness, lightly drizzle the toasts with honey and finish with a tiny pinch of flaky sea salt.
Transfer the toasts to a serving platter and serve immediately while the baguette is crisp and the Brie is still warm and soft.
Pro Tips
- Chill the Brie first: Brie slices much more cleanly when it is cold. Pop it in the freezer for 10 minutes before slicing if it is very soft.
- Use day-old bread: A slightly stale baguette toasts more evenly and holds its crunch better under the melted cheese.
- Do not overload the jam: A small dab is enough. Too much jam can make the toasts slide apart and overwhelm the flavor of the Brie.
- Serve right away: The contrast of warm, melty cheese and crisp toast is at its best within 10–15 minutes of coming out of the oven.
- Batch for parties: For a crowd, toast multiple trays of baguette slices ahead of time, then add Brie and jam and reheat in batches as guests arrive.
Variations
- Smoky prosciutto twist: After melting the Brie, top each toast with a tiny ribbon of prosciutto and a smaller dab of fig jam. Return to the oven for 1 minute to warm.
- Apple or pear crunch: Place a thin slice of crisp apple or pear under the Brie before melting, then finish with apricot jam and thyme.
- Walnut and honey: Sprinkle chopped toasted walnuts over the melted Brie, then top with raspberry jam and a generous drizzle of honey.
Storage & Make-Ahead
These mini Brie and jam toasts are best enjoyed fresh, but you can break the recipe into simple steps for easier entertaining. Toast the baguette slices up to 24 hours in advance; once cooled, store them in an airtight container at room temperature. You can slice the Brie ahead of time as well, then refrigerate it in a covered container with parchment between layers to prevent sticking.
Once assembled and baked with cheese and jam, the toasts will keep at room temperature for about 1 hour for party service, though they will gradually lose crispness. Leftover assembled toasts can be stored in an airtight container in the refrigerator for up to 2 days. Reheat on a baking sheet at 350°F (175°C) for 5–7 minutes to re-crisp the bread and re-melt the cheese. Note that the bread will not be as crisp as when freshly made, but they will still be tasty.
Nutrition (per serving)
Approximate values per serving (4 mini toasts), using fig jam and honey garnish: 320 calories, 17 g fat (8 g saturated), 29 g carbohydrates, 3 g fiber, 10 g protein, 9 g sugars, and about 420 mg sodium. Actual values will vary based on the exact size of your baguette slices, brand of Brie, and amount of jam and honey used.
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