Baked Brie Cranberry Pecan

I pulled this Brie out of the oven at a New Year's party once, and the room went quiet. Not because I'd done anything fancy, but because warm cheese has that effect on people. Someone said it smelled like a cabin in Vermont, which made no sense until I tasted the maple and cranberry together, and then I got it.

My sister brought this to Thanksgiving one year with a sleeve of water crackers and apple slices she'd cut on the drive over. We stood around the counter eating it before dinner was even ready, and my mom didn't even scold us. That's how you know it's good.

Ingredients

• Brie wheel (8 oz): Go for a small round, not a wedge, and don't buy the pre-sliced stuff because you want that rind to hold everything together in the oven.
• Dried cranberries (1/2 cup): They plump up with the heat and turn almost like preserves, tart enough to cut through the richness of the cheese.
• Chopped pecans (1/3 cup): Use raw pecans and chop them yourself so they're uneven, the smaller bits get crispy and the bigger ones stay buttery.
• Maple syrup (1/4 cup): Real maple syrup, not pancake syrup, it has a woodsy depth that honey doesn't quite match.
• Melted butter (1 tablespoon): Helps the topping stick and adds a little shine, unsalted so you control the salt yourself.
• Ground cinnamon (1/4 teaspoon): Just a whisper, you want warmth not spice cake.
• Sea salt (pinch): Flaky salt on top makes the sweetness snap into focus.
• Crackers, baguette, or apple slices: I like thin baguette toasts because they don't overpower the cheese, but apples add a crisp sweetness that's hard to beat.

Instructions

Preheat and Prep:

Set your oven to 350°F and line a baking sheet with parchment so cleanup is just crumpling paper. Place the Brie in the center, rind and all.

Score the Rind:

Use a sharp knife to make shallow crosshatch cuts on top of the Brie, this lets the topping seep into the cheese as it melts. Don't cut all the way through or it'll ooze out everywhere.

Mix the Topping:

Toss cranberries, pecans, maple syrup, melted butter, cinnamon, and salt in a small bowl until everything's coated and shiny.

Top the Cheese:

Spoon the mixture right over the Brie, pressing gently so it stays put. It'll look like a little fruit and nut crown.

Bake Until Soft:

Slide it into the oven for 12 to 15 minutes, you want the Brie wobbly and starting to sag but not a puddle. The edges should look like they're about to give up.

Serve Warm:

Transfer to a plate or board and set out your crackers or bread. Eat it while it's still warm and gooey, that's the whole point.

Save

I made this for a book club once and nobody talked about the book. We just kept reaching for more crackers and scraping the last bits of cranberry off the rind. One friend asked for the recipe three times before the night was over, and I realized I'd made something that mattered more than I thought.

What to Serve It With

Thin baguette slices toasted with a little olive oil are my favorite because they're sturdy enough to hold the cheese but light enough to let the Brie be the star. Crackers work too, go for something plain like water crackers or seeded crisps. Apple slices add a fresh crunch that balances the richness, I like Honeycrisp or Granny Smith for a little tart bite.

Make It Your Own

Swap the pecans for walnuts or almonds if that's what you have, they'll toast up just as nice. A teaspoon of orange zest stirred into the topping brings a bright citrus note that makes the cranberries sing. If you want it less sweet, cut the maple syrup in half and add a splash of balsamic vinegar for a grown-up edge.

Getting Ahead and Storing

You can assemble the whole thing up to two hours before your guests arrive, just cover it loosely and leave it on the counter. Pop it in the oven when people show up and your house will smell like a holiday. Leftovers are rare, but if you have any, wrap the Brie in foil and reheat it gently in a low oven, don't microwave it or it'll turn rubbery.

• Pair it with sparkling wine or a light Pinot Noir, the bubbles or fruit cut through the richness.
• If you're serving a crowd, bake two wheels and stagger them so one's always warm.
• Use a soft spatula to transfer it to the serving plate, the cheese is fragile when it's hot.

Save

This is the kind of recipe that makes you look like you know what you're doing, even if you're winging it. Serve it warm, watch people lean in, and don't be surprised when it's gone before you get a second piece.

Common Recipe Questions

→ Can I use different nuts for the topping?

Yes, walnuts or almonds make excellent substitutes if you prefer a different nut flavor or texture.

→ How do I prevent the Brie from fully melting?

Bake it for 12–15 minutes until it’s soft and beginning to ooze but still holds its shape gently.

→ What are good serving options with this dish?

Serve warm with crackers, toasted baguette slices, or apple slices for a balanced contrast.

→ Can the dish be prepared in advance?

Yes, you can assemble the Brie and topping up to 2 hours ahead, then bake just before serving.

→ Is there a way to add extra citrus flavor?

Adding a teaspoon of orange zest to the topping mixture enhances the brightness and complements the cranberries.