French Brie and Walnut Port Wine Dip

Name: French Brie and Walnut Port Wine Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: French
Ingredients: 8 oz (225 g) Brie cheese, whole wheel, rind left intact, at room temperature; ½ cup (120 ml) port wine; ⅓ cup (80 g) fig jam; ¾ cup (90 g) walnuts, raw or lightly toasted, roughly chopped; 4 sprigs fresh thyme sprigs, leaves only, or 1 teaspoon fresh leaves; 1 tablespoon (15 g) honey (optional); to taste freshly ground black pepper; to taste sea salt

From the MyKitchenBank Kitchen

A warm, elegant French-inspired baked dip featuring creamy melted Brie cheese enriched with port wine reduction, toasted walnuts, and fig jam, finished with fresh thyme. Serve warm with crusty bread, crackers, or apple slices for an impressive appetizer.

Prep: 15 min
Cook: 20 min
Wait: 5 min
Total: 40 min
Makes: 1 dip (about 1½ cups), serves 8 as an appetizer

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Steps

Before you start

Preheat your oven to 375°F (190°C)
Remove the Brie from the refrigerator 20 minutes before baking so it softens slightly
Toast the walnuts while the oven preheats, then roughly chop them
Have all ingredients measured and ready before starting

1
Reduce the port wine
- Pour the port wine into a small heavy-bottomed saucepan and bring to a gentle boil over medium heat.
- Let it simmer for 8–10 minutes, stirring occasionally, until reduced to about 3 tablespoons (45 ml) of syrupy liquid.
- The wine should smell fragrant and coat the back of a spoon.
- Remove from heat and set aside to cool slightly.
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Ready when: Port wine reduced to syrupy consistency; coats the back of a spoon
Tip: Do not let the reduction burn; keep the heat at a gentle simmer. If it reduces too much, add 1 tablespoon of water.
2
Toast the walnutsOven 375°F / 190°C
- While the port reduces, spread the chopped walnuts on a baking sheet and toast in the preheated 375°F (190°C) oven for 5 minutes, stirring halfway through, until fragrant and lightly browned.
- Remove and set aside.
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Ready when: Walnuts are fragrant and light golden brown
Tip: Watch carefully to prevent burning; walnuts toast quickly.
3
Arrange and prepare the Brie
- Place the whole Brie wheel in a shallow baking dish or 6-inch (15 cm) ramekin.
- Using a small knife, score the top of the rind in a light crosshatch pattern.
- Place the baking dish on a baking sheet for easy handling.
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Tip: The crosshatch helps the toppings adhere and allows the cheese to melt evenly.
4
Layer the toppings
- Spread the fig jam evenly over the scored top of the Brie, leaving a thin border.
- Drizzle the cooled port wine reduction over the jam.
- Scatter the toasted walnuts on top, pressing them gently into the jam.
- If using honey, drizzle lightly over the walnuts.
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Tip: The jam acts as a binder for the walnuts; don't use too much port wine or it may overflow as the cheese melts.
5
Bake the dipOven 375°F / 190°C
- Transfer the baking sheet to the oven and bake at 375°F (190°C) for 12–15 minutes, until the Brie is visibly soft and bulging slightly at the edges, and the top begins to darken.
- The cheese should yield easily when gently pressed with a spoon.
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Ready when: Brie is soft and bulging at the edges; top begins to brown lightly
Tip: Don't overbake or the Brie may split open excessively. It should look creamy and slightly bubbling.
6
Season and finish
- Remove the dip from the oven and immediately sprinkle with fresh thyme leaves and a pinch of sea salt and freshly ground black pepper.
- Let rest for 2–3 minutes so the cheese sets slightly and the flavors meld.
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Ready when: Dip is warm and fragrant, with slight set on the surface
Tip: Add the thyme while the dip is still hot so it releases its aroma.

Good to know

Tips

Bring the Brie to room temperature 20 minutes before baking; cold cheese takes longer to melt and may not reach the creamy center in the baking time.
Port wine reduction is key to the dip's complexity; don't skip this step or use store-bought reductions, which can be overly sweet.
Serve with crusty baguette slices, water crackers, apple slices, or pear slices. The acidity of apples and pears cuts beautifully through the richness.
If your baking dish is ceramic or stoneware, preheat it in the oven before adding the Brie to ensure even and quick melting.

Make ahead

You can prepare the port wine reduction and toast the walnuts up to 2 days ahead. Store the reduced port in an airtight container in the refrigerator and the toasted walnuts in an airtight container at room temperature. Assemble and bake the dip fresh, just before serving.

Storage & reheating

Serve warm immediately from the oven. Leftover dip can be covered and refrigerated for up to 2 days; gently reheat in a 300°F (150°C) oven for 8–10 minutes or in a microwave in 30-second intervals until warmed through. Do not freeze, as the texture of the Brie will become grainy upon thawing.

Substitutions

fig jam → apricot jam or cherry jam. Use the same amount; choose a jam that pairs well with walnuts and cheese.
walnuts, raw or lightly toasted → toasted pecans or hazelnuts. Use the same amount; toast fresh nuts if they are raw, or warm store-bought toasted nuts.
port wine → balsamic vinegar (aged) or red wine reduction. Reduce the balsamic the same way; start with ½ cup and reduce to 3 tablespoons. For red wine, reduce a full ¾ cup to 3 tablespoons.
fresh thyme sprigs → rosemary sprigs or a pinch of dried thyme. Use ½ teaspoon dried thyme instead of fresh. Rosemary adds a woodsy note; use sparingly so it doesn't overpower the Brie.