Baked Brie Basics

• There are two ways to prepare this treat. Wrap small wheels or large wedges of this soft cheese in puff pastry, a preparation called "Brie en croute" by the French, or simply bake it in a stoneware dish. Remove the top rind or leave it in place, whichever you prefer. Savory versions of baked Brie typically include roasted garlic, caramelized onions or fresh herbs. Sweet versions are usually paired with fresh fruit, toasted nuts, and tart jellies and preserves. In either case, crackers, baguette slices or crispbreads are usually served alongside the cheese for dipping.

Red Jellies

• Tart red jellies complement the pale, creamy Brie, visually as well as on the palate. Serve European-style red currant jelly or raspberry jelly that's not too sweet. Jams, jellies and preserves made with cranberries or tart cherries are also good choices. Combine a clear jelly with preserves made from the same fruit for an especially compelling presentation. Serve the jellies alongside the finished Brie or baked with it for a richer combination of flavors.

Other Jellies and Preserves

• Although red jellies provide the most striking visual contrast, other options can be equally rewarding on the palate. Quince jelly is an old-fashioned favorite with a tart apples-and-roses aroma that pairs well with Brie's richness. Experiment with apple jelly and crabapple jelly, as well as most tart berry jellies and preserves. Rose hip jelly complements Brie just as well as quince, and can sometimes be found at farmer's markets. Sweeter options, such as fig jam, are delicious when accompanied by toasted walnuts or pecans.

Savory Jellies

• Although fruit-based jellies are far more common, a number of savory jellies also work well with baked Brie. Chili peppers are technically a fruit and high in pectin; hot pepper jelly can make a pleasingly unexpected partner to a baked Brie. So can jellies made with a number of fresh herbs, such as basil or rosemary. These tend to be very powerful, so use them sparingly if you're baking them with the cheese. It's better to serve them alongside the Brie, so your guests can take as much or as little as they choose.