This Brie and Raspberry Jam Bruschetta is one of my favorite easy party appetizers! Crispy buttered baguette slices get topped with creamy brie and a spoonful of sweet raspberry jam, and the whole tray is ready in about 25 minutes.
If you usually think of bruschetta as the tomato and basil kind, this brie bruschetta is a fun change. It's sweet, salty and buttery all at once, and it looks super impressive for something so simple. I love making it for holiday parties, girls' nights and any time I need a pretty appetizer without a lot of fuss.
Key Ingredients & Substitutions
- Baguette. A long, thin baguette gives you perfect bite-size toasts, about 30 of them. A wider French loaf works too. Just cut the larger slices in half so they're easy to eat in one or two bites.
- Butter. Melted unsalted butter helps the bread toast up golden and crisp. You can use salted butter if that's what you have, or brush the slices with olive oil instead.
- Brie cheese. Any regular grocery store brie is perfect here. The rind is edible, so you can leave it on (like I did in the photos) or trim it off if you prefer a softer bite. Camembert is a great swap and tastes very similar.
- Raspberry jam. Use your favorite jam or preserves. I like Bonne Maman Raspberry Preserves because it's thick and full of fruit, so it sits nicely on top of the cheese. Seedless jam works too if you'd rather skip the seeds.
Helpful Tips
Slice the brie while it's cold. Brie is soft and sticky at room temperature, so slice it straight from the fridge. A thin, sharp knife makes neat slices, and wiping the blade between cuts helps too.
Brush on a thin layer of butter. A pastry brush makes this quick and keeps the butter from pooling in one spot. You want the tops lightly coated, not soaked, so the toasts bake up crisp instead of greasy.
Keep an eye on the oven. Spread the slices out in a single layer on a large rimmed baking sheet so they toast evenly. Thin baguette slices go from golden to too dark fast. Start checking at about 7 minutes and pull them out when the edges are golden brown.
Add the brie while the toasts are warm. The heat from the bread softens the cheese just enough. If you like your bruschetta with brie that's really melty, pop the pan back in the oven for 1 to 2 minutes after adding the cheese.
Add the jam last. Spoon on the jam right before serving so the toasts stay crunchy. About a heaping teaspoon per slice is plenty.
Variations
- Try another jam. Fig jam, apricot preserves and cherry jam are all delicious with brie. Homemade jam is extra special here, like our Pear Ginger Jam or Easy Strawberry Freezer Jam.
- Add some crunch. Sprinkle chopped pistachios, toasted pecans or walnuts over the jam for a little texture and color.
- Drizzle with honey. A light drizzle of honey or hot honey on top adds a sweet (or sweet and spicy!) finish.
- Make it savory. Tuck a small piece of prosciutto under the brie for a salty, sweet bite.
- Garnish with herbs. A few fresh thyme leaves or a small mint leaf on each toast looks so pretty on a holiday platter.
- Use fresh berries. Top each toast with a fresh raspberry along with the jam for even more fruit flavor.
Serving Ideas
Brie bruschetta is perfect for a holiday party, baby or bridal shower, game night or a cozy date night at home. Set the toasts out on a big platter or board so everyone can grab one.
For a fun appetizer spread, serve it alongside our Herbed Cheese and Mushroom Bruschetta, Strawberry Caprese Skewers and a bowl of Seasoned Mixed Nuts. It also fits right in on a cheese board with crackers, grapes and cured meats.
To drink, a glass of sparkling wine, rosé or a light white wine is lovely with the creamy cheese and sweet jam. Sparkling cider is a great non-alcoholic option!
Storing & Make-Ahead
This bruschetta is best served right after you make it, while the toast is crisp. Leftovers can be stored in an airtight container in the refrigerator for up to 1 day, but the bread will soften. Warm them in a 350°F oven for 3 to 5 minutes to crisp them back up a little.
To get ahead for a party, toast the baguette slices up to 2 days early and keep them in an airtight container at room temperature. You can also slice the brie a few hours ahead and keep it covered in the fridge. Then just add the brie and jam right before serving.
The finished bruschetta doesn't freeze well, since the brie gets grainy and the bread turns soggy. If you want to freeze something, freeze the plain toasted baguette slices for up to 1 month and re-crisp them in the oven before topping.
More Appetizer Recipes
If you loved this recipe, here are a few more easy appetizers you might enjoy:
- Brie and Dark Cherry Phyllo Appetizer Bites
- Parmesan Mushroom Crostini
- Mini Bacon Ranch Cheese Balls
Recipe
Brie and Raspberry Jam Bruschetta
Equipment
Ingredients
- 1 long thin baguette about 12 ounces (340 g), cut into ⅓-inch slices
- 3 tablespoons unsalted butter melted
- 8 ounces Brie cheese chilled, cut into 30 thin slices (rind on or off)
- ¾ cup raspberry jam or preserves (about 1 heaping teaspoon per toast)
Instructions
- Heat the oven to 350°F (175°C).
- Cut the baguette into ⅓-inch (1 cm) slices. You should have about 30 slices.
- Arrange the slices in a single layer on a large rimmed baking sheet. Lightly brush the tops with the melted butter.
- Bake for 7 to 9 minutes, until the edges are golden brown and the bread is crisp.
- While the toasts are still warm, lay a slice of brie on each one. The warm bread softens the cheese. For meltier brie, return the pan to the oven for 1 to 2 minutes.
- Top each toast with a heaping teaspoon of raspberry jam and serve right away.
Notes
Nutrition
Nutrition details are an estimate, per serving.
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