Baked Brie with Cranberry (Printable)
Melty Brie baked with cranberry sauce and pecans, perfect warm with baguette or crackers.
# What You’ll Need:
→ Cheese
01 - 1 (8 oz) wheel of Brie cheese
→ Topping
02 - 1/2 cup whole berry cranberry sauce (homemade or store-bought)
03 - 1/3 cup pecans, roughly chopped
04 - 2 tbsp honey
05 - 1/4 tsp ground cinnamon (optional)
06 - Pinch of sea salt
→ To Serve
07 - 1 small baguette or assortment of crackers
# How To Make It:
01 - Preheat oven to 350°F.
02 - Place the Brie wheel on a parchment-lined baking sheet or in a small ovenproof dish. Score the top of the Brie in a criss-cross pattern, taking care not to cut all the way through.
03 - In a small bowl, mix cranberry sauce, chopped pecans, honey, cinnamon (if using), and a pinch of salt.
04 - Spoon the cranberry-pecan mixture evenly over the top of the Brie.
05 - Bake for 12–15 minutes, or until the Brie is soft and gooey in the center.
06 - Remove from oven and let sit for 3–5 minutes.
07 - Serve warm with sliced baguette or crackers.
# Expert Advice:
01 -
- The contrast between hot molten cheese and cool tangy cranberry creates those perfect bite moments that make people pause and close their eyes just a little
- You can prep everything in advance and bake it right before guests arrive, which means more time with people and less time hiding in the kitchen
02 -
- I once skipped scoring the Brie and the center stayed stubbornly firm while the edges threatened to burn, so take those extra seconds to cut the crosshatch pattern
- The resting period is nonnegotiable because cutting into piping hot Brie creates a cheese landslide rather than neat portions
03 -
- Use a rimmed baking sheet or dish because sometimes the Brie expands more than you anticipate and you do not want any of that precious cheese escaping onto your oven floor
- For glutenfree guests, serve with dedicated glutenfree crackers and mention that the Brie itself is naturally glutenfree