Creamy brie baked with peaches, jalapeño jelly, and mustard—this Baked Brie with Jezebel Peaches Recipe is sweet, spicy, and effortlessly fancy.

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So, funny thing—I didn’t even know what “Jezebel sauce” was until a few years ago. My aunt brought this jar of jalapeño jelly to a family holiday, and everyone acted like it was some Southern secret I should’ve known about my whole life. Meanwhile, I’m over here thinking, what on earth do you even put that on? Fast-forward to me experimenting in my kitchen, half skeptical and half curious, and this Baked Brie with Jezebel Peaches Recipe happened almost by accident.

One ripe peach, a wheel of brie I’d been saving “for something fancy,” and that suspicious jar of jelly later—I had what looked like the most outrageous appetizer I’d ever made. When I pulled it out of the oven, the brie was all molten and oozy, the peaches glistened on top, and my husband swore it looked like something straight off a restaurant menu. I burned the roof of my mouth on the first bite (classic me, no patience), but I also knew right then this was going to be one of those recipes I’d pull out again and again.

Why You’ll Love This Baked Brie with Jezebel Peaches Recipe?

Here’s the deal—this Baked Brie with Jezebel Peaches Recipe is ridiculously simple, but it feels like magic. You’ve got that creamy, gooey brie, the juicy sweetness of peaches, and then—bam—a sweet heat from the jalapeño jelly and mustard that cuts through all the richness. It’s the kind of bite where you close your eyes for a second and think, “Yep, this is why I love food.” And honestly? It’s ready in about 20 minutes, so you don’t need to wait for a holiday party to enjoy it.

Ingredient Notes:

Here’s what you’ll need, and a little truth about each one:

• Brie – The star. Rich, melty, and comforting. Just cut the top rind so it can ooze properly.

• Peach – Fresh, ripe peaches are best, but let’s be real—if it’s winter, I’ve used canned. Just drain it well.

• Jalapeño jelly – This is the “Jezebel” kick. Sweet with a touch of heat. I was suspicious at first, but it makes the dish.

• Spicy mustard – Adds that sharp tang to balance the sweet. Dijon, yellow, even grainy mustard—it all works.

• Paprika, salt, and pepper – Little touches that make a big difference.

• Crackers or bread – Pick something sturdy. Nothing sadder than a flimsy cracker snapping in a puddle of melted brie.

How To Make Baked Brie with Jezebel Peaches?

Don’t be fooled by how pretty this looks when it’s done—making it is easy. Here’s the play-by-play:

1. Mix the topping. Preheat your oven to 350˚F. In a small bowl, whisk together the jalapeño jelly, mustard, paprika, salt, and pepper. Toss in your peach pieces until they’re coated in that spicy-sweet glaze.

2. Prep the brie. Take your brie out of its packaging and slice off the top rind. That’s the trick that makes it melty. Pop it back into its wooden box (or a small baking dish if it didn’t come with one).

3. Assemble. Spoon the peach mixture on top of the brie. Let a little sauce drip down the sides—it looks rustic and, let’s be honest, that’s half the charm.

4. Bake. Slide it into the oven for 5–10 minutes. The goal? Brie that’s gooey in the middle and peaches that look soft and glossy.

5. Serve. Give it a minute to cool (I say this knowing full well I never wait). Then dig in with crackers or bread.

Storage Options:

This is one of those recipes best eaten the moment it comes out of the oven, preferably with people hovering around the kitchen island, fighting over who gets the first dip. If you somehow have leftovers (doubtful, but hey), wrap the brie tightly in foil and refrigerate for up to two days. To reheat, pop it back in the oven at 300˚F until warm. It won’t be quite as oozy, but it’ll still be delicious.

Variations and Substitutions:

Here’s where you can have some fun with it:

• Fruit swaps: Try pears, apricots, or nectarines if peaches aren’t in season.

• Different jellies: Fig jam, apricot preserves, or pepper jelly will give it a whole new vibe.

• Cheese alternatives: Not into brie? (I’m side-eyeing you, but okay.) Camembert or even cream cheese works.

• Nutty crunch: Sprinkle toasted pecans or walnuts on top before serving.

• Spice level: Go heavier on the jelly or add a pinch of cayenne if you like it hot.

What to Serve with Baked Brie with Jezebel Peaches?

This isn’t just cheese and crackers—it’s a little experience. Here’s what I love serving it with:

• Crostini or crusty bread: Something sturdy enough to hold all that gooey goodness.

• Fresh fruit: Grapes or apple slices balance the richness perfectly.

• Wine or cider: A crisp white wine, sparkling rosé, or even a hard cider makes this shine.

• Holiday table spreads: Honestly, it’s perfect for Christmas or Thanksgiving, but I’ve been known to make it for a random Tuesday night snack.

Frequently Asked Questions:

Do I have to cut the rind off the brie?
Just the top! Leave the sides on—they hold everything together.

Can I make this ahead of time?
Yep. Mix the peach topping earlier in the day, then assemble and bake right before serving.

Is it super spicy?
Not really. The jalapeño jelly is more sweet than hot. Think gentle kick, not five-alarm fire.

And there you go—my take on this Baked Brie with Jezebel Peaches Recipe. It’s sweet, spicy, creamy, and honestly? A little addictive. It’s the kind of appetizer that makes people think you’ve spent hours in the kitchen when really, it’s 20 minutes and a little kitchen magic. So, tell me—are you making this for your next holiday spread, or is this about to be your new Tuesday night guilty pleasure?

Keep the Flavor Coming – Try These:

Copycat Ruth’s Chris Potatoes au Gratin

Delicious Chicken and Garlic Parmesan Rice Recipe

A Refreshingly Light Crunchy Mandarin Orange-Chicken

Baked Brie with Jezebel Peaches Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

A delightful appetizer featuring creamy baked brie topped with sweet-spicy Jezebel peaches, perfectly paired with crackers or bread for serving.

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8 Servings

Ingredients

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• 1 tablespoon hot jalapeño jelly or to taste
• 1 teaspoon spicy mustard or more to taste
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Pinch of paprika
• 1 large ripe peach finely diced
• 1 8 oz wheel of Brie in its box
• Crackers or bread for serving

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Instructions

 

Preheat the oven.

1. Set the oven to 350°F (175°C). Line a baking sheet or pie pan with parchment paper.

Prepare the peach topping.

1. In a medium bowl, whisk together the jalapeño jelly, spicy mustard, salt, black pepper, and paprika until well combined. Add the finely diced peach and toss until each piece is coated.

Prepare the brie.

1. Remove the cheese from its packaging and carefully cut off the top rind. Place the brie back into its wooden box and then onto the lined baking sheet.

Assemble.

1. Spoon the peach mixture evenly over the top of the brie, ensuring the surface is fully covered.

Bake.

1. Place the brie in the oven and bake for 5–10 minutes, or until the cheese is melted and the peaches have softened.

Serve.

1. Remove from the oven and allow to cool briefly before serving. Enjoy warm with crackers or bread.

Notes

To make this recipe gluten-free, simply replace regular crackers or bread with certified gluten-free alternatives. The brie, peach topping, and seasonings are naturally gluten-free, so the adjustment is only required for the serving accompaniments.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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