Baked Brie Cranberry Pecan (Printable)

Warm Brie topped with cranberries and pecans, baked until soft and melty, perfect for gatherings.

# What You'll Need:

→ Cheese

01 - 1 (8 oz) wheel of Brie cheese

→ Topping

02 - 1/2 cup dried cranberries
03 - 1/3 cup chopped pecans
04 - 1/4 cup pure maple syrup or honey
05 - 1 tablespoon unsalted butter, melted
06 - 1/4 teaspoon ground cinnamon
07 - Pinch of sea salt

→ To Serve

08 - Crackers, toasted baguette slices, or apple slices

# How to Make It:

01 - Set the oven to 350°F and line a baking sheet with parchment paper.
02 - Unwrap the Brie and place it on the prepared baking sheet. Optionally, score the top rind in a crosshatch pattern to allow the topping to sink in.
03 - In a small bowl, stir together dried cranberries, chopped pecans, maple syrup, melted butter, cinnamon, and sea salt until well mixed.
04 - Evenly spoon the cranberry-pecan mixture over the surface of the Brie.
05 - Place in the oven and bake for 12 to 15 minutes until the Brie softens and starts to ooze but remains intact.
06 - Transfer the baked Brie to a serving platter and accompany with crackers, toasted bread, or apple slices for an elegant appetizer.

# Expert Hacks:

01 -
  • It looks like you spent an hour when you really spent ten minutes assembling it.
  • The cranberries get jammy and the pecans toast just enough to smell like butter and smoke.
  • You can prep it early and slide it in the oven when guests arrive, no stress.
  • It works as an appetizer or dessert depending on what you serve it with.
02 -
  • Don't overbake it or the Brie will turn into a greasy pool, check it at 12 minutes and pull it when it jiggles like custard.
  • If you skip scoring the rind the topping just sits on top like a hat, the scoring lets the flavors sink in where they belong.
  • Let it rest for two minutes out of the oven so the cheese thickens up just a little and doesn't run off the cracker.
03 -
  • Buy the Brie the day you're serving it if you can, fresher cheese melts smoother and tastes cleaner.
  • Don't throw out the rind after everyone's eaten the center, it's delicious toasted on its own with a little leftover topping.
  • If the topping starts to brown too fast, tent the Brie loosely with foil for the last few minutes.

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