Cranberry Pecan Baked Brie (Print version)
Warm baked brie topped with cranberry sauce, toasted pecans, honey, orange zest, and rosemary for an easy holiday appetizer.
# Ingredients:
For the brie
01 -
1 (8 oz / 225 g) wheel brie cheese
02 -
1/3 cup (105 g) whole berry cranberry sauce
03 -
2 tablespoons chopped toasted pecans
04 -
1 tablespoon honey
05 -
1 tablespoon packed brown sugar
06 -
1 teaspoon finely grated orange zest
07 -
1 teaspoon finely chopped fresh rosemary
08 -
1/8 teaspoon ground cinnamon
09 -
Pinch of kosher salt
For serving
10 -
Crackers, crostini, apple slices, or pear slices
# Instructions:
01 -
Preheat the oven to 375 degrees F. Line a small baking dish or sheet pan with parchment paper.
02 -
Toast the pecans in a dry skillet over medium heat for 2-3 minutes, stirring often, until fragrant. Chop roughly if the pieces are large.
03 -
Stir together the cranberry sauce, honey, brown sugar, orange zest, rosemary, cinnamon, and salt in a small bowl.
04 -
Place the brie on the prepared parchment. Score the top rind in a shallow crosshatch pattern without cutting through the sides.
05 -
Spoon the cranberry mixture over the brie and sprinkle with toasted pecans. Bake for 12-15 minutes, until the center feels soft and the topping is glossy.
06 -
Let the brie rest for 3 minutes, then serve warm with crackers, crostini, apple slices, or pear slices.
# Good to know:
01 -
Best served warm within 20 minutes of baking.
02 -
Use a small baking dish if you want to catch any melted cheese.
03 -
Score only the top rind so the wheel holds its shape.