Cranberry Baked Brie (Easy Holiday Appetizer)

A whole wheel of brie, warm and soft enough to scoop, under a glossy layer of ruby cranberry sauce and maple-coated pecans, with a sprig of rosemary on top. Set it out with a pile of crackers and sliced baguette and watch it disappear. This cranberry baked brie is the appetizer that looks the most impressive on a holiday table while asking the least of you: four main ingredients and about 15 minutes in the oven.

The secret is in the timing. Brie only needs to warm through until the center turns soft and spoonable while the rind still holds its shape. Pull it out too early and it is just warm cheese; leave it too long and the rind splits and the cheese runs across the dish. A short rest after baking lets it set just enough to serve without a flood.

Ingredients

• 1 wheel of brie (8 oz / 225 g) – a small to medium wheel heats through evenly before the outside overcooks. Leave the rind on; it is edible and keeps the cheese in shape.
• 1/3 cup (90 g) whole berry cranberry sauce – canned or leftover homemade. Whole berries give more texture than jellied sauce.
• 1/4 cup (30 g) chopped pecans – for crunch against the creamy cheese.
• 2 tbsp maple syrup – coats the pecans so they toast and stick to the topping.
• 1 small sprig fresh rosemary, plus a few chopped leaves – a fresh, piney note and a festive garnish.
• A pinch of flaky salt, optional.
• To serve: crackers, sliced baguette or crostini, and apple or pear slices.

How to Make It

1. Take the chill off the brie – 30 minutes

Take the brie out of the refrigerator about 30 minutes before baking. Cheese that starts at room temperature melts evenly in the center instead of staying firm in the middle.

2. Heat the oven and score the top – 350°F (175°C)

Heat the oven to 350°F (175°C). Place the brie in a small baking dish or on a parchment-lined baking sheet. With a sharp knife, score the top rind in a shallow crosshatch, cutting just through the rind and not into the cheese. The cuts let the topping sink in a little and make the first scoop easier.

3. Add the topping – 2 minutes

Spread the cranberry sauce over the top of the brie. Toss the pecans with the maple syrup and the chopped rosemary leaves and scatter them over the cranberries.

4. Bake – 350°F (175°C), 12 to 15 minutes

Bake until the brie feels soft when you press the side gently and is just starting to ooze at the scored lines. The wheel should still hold its round shape; if the sides begin to split, take it out.

5. Rest and serve – 10 minutes

Let the brie rest for about 10 minutes so the center thickens slightly. Top with the rosemary sprig and a pinch of flaky salt, and serve warm with crackers, bread and fruit.

What to Serve With It

• Bread: toasted baguette slices or crostini are the classic choice, and slices of homemade no-knead bread work well too.
• Crackers: sturdy, plain crackers that will not break in the warm cheese.
• Fruit: apple and pear slices or grapes add a fresh, crisp contrast.
• On a bigger spread: set it next to a creamy pumpkin whipped feta dip for a holiday appetizer board.

Party Tips and Make-Ahead

You can score the brie and prepare the pecan topping a few hours ahead; keep the brie covered in the refrigerator and take it out 30 minutes before baking. Bake it just before guests arrive, since baked brie is best within the first half hour while it is still soft and warm.

Like any cheese dish, it should not sit out for long. The FoodSafety.gov guidelines say perishable foods should not stay out of the refrigerator for more than 2 hours, or 1 hour above 90°F (32°C). Wrap any leftovers and refrigerate them; they are good spread on toast or tucked into a sandwich the next day.

Variations

• Honey instead of maple: use the same amount of honey to coat the pecans.
• Different nuts: walnuts or sliced almonds work in place of pecans.
• Orange cranberry: stir 1/2 teaspoon of finely grated orange zest into the cranberry sauce.
• In puff pastry: wrap the topped brie in a sheet of thawed puff pastry, brush with beaten egg and bake until the pastry is deep golden, as you would for apple puff pastry rings.

Still have cranberries in the fridge? Use them in cranberry bliss bars, and browse more party bites among our snack recipes.

Cranberry Baked Brie

A warm, gooey wheel of brie topped with cranberry sauce, maple pecans and rosemary, baked in about 15 minutes. The easiest holiday appetizer for a crowd.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Resting Time 10 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Appetizer

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

• 1 wheel brie 8 oz / 225 g, rind on
• 1/3 cup whole berry cranberry sauce 90 g
• 1/4 cup chopped pecans 30 g
• 2 tbsp maple syrup
• 1 small sprig fresh rosemary plus a few chopped leaves
• 1 pinch flaky salt optional
• crackers, sliced baguette and apple or pear slices to serve

Method

 

1. Take the brie out of the refrigerator about 30 minutes before baking.
2. Heat the oven to 350°F (175°C). Place the brie in a small baking dish or on a parchment-lined baking sheet and lightly score the top rind in a crosshatch.
3. Spread the cranberry sauce over the brie. Toss the pecans with the maple syrup and chopped rosemary and scatter over the top.
4. Bake for 12 to 15 minutes, until the brie is soft when pressed and just starting to ooze but still holds its shape.
5. Rest for about 10 minutes, garnish with the rosemary sprig and flaky salt, and serve warm with crackers, bread and fruit.

Notes

Storage: do not leave the brie out of the refrigerator for more than 2 hours. Wrap and refrigerate leftovers and use them within a few days on toast or sandwiches.

Make ahead: score the brie and mix the pecan topping a few hours ahead; keep the brie covered in the refrigerator and bake just before serving.

Substitutions: honey instead of maple syrup; walnuts or sliced almonds instead of pecans; add 1/2 tsp orange zest to the cranberry sauce.

In puff pastry: wrap the topped brie in thawed puff pastry, brush with beaten egg and bake until the pastry is deep golden.

Nutrition: calories are an estimate per serving (1/6 of the brie with topping, without crackers or bread), calculated from standard ingredient values, not a laboratory analysis.