Baked Brie with Cranberry

Name: Baked Brie with Cranberry
Total time: 30 min
Yield: 6 servings
Ingredients: 1 8-oz wheel of brie; 1 1/2 cups fresh or frozen cranberries; 1/3 cup maple syrup; 1 strip orange zest; 1 sprig fresh rosemary; 2 tbsp chopped toasted walnuts; 1 baguette, sliced; Pinch of kosher salt

Appetizers

A wheel of brie baked until it slumps under its own weight, served with a quick cranberry compote and torn baguette for scooping straight out of the middle.

Course: Appetizers
Time: 30 min
Servings: 6

Cooking Notes

Bake the brie only until the center is soft and yielding. Leaving it in the oven too long can cause the cheese to split, leak, or become noticeably oily.
Use the cranberry element as a tart counterpoint rather than a heavy layer. Brie is already rich, so a balanced amount of fruit gives contrast without overwhelming the cheese.
Let the baked brie stand for a few minutes before cutting into it. The center remains molten, but the brief rest keeps it from flooding the serving board immediately.

Recipe Card

Baked Brie with Cranberry

By Gabriella

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Category: Appetizers
Total Time: 30 min
Difficulty: Easy

Servings: 6

Ingredients

1 8-oz wheel of brie
1 1/2 cups fresh or frozen cranberries
1/3 cup maple syrup
1 strip orange zest
1 sprig fresh rosemary
2 tbsp chopped toasted walnuts
1 baguette, sliced
Pinch of kosher salt

Instructions

1
Simmer the cranberries with the maple syrup, orange zest, and a pinch of salt until they burst and thicken, about ten minutes.
2
Pull the compote off the heat, drop in the rosemary sprig, and let it steep while the cheese bakes.
3
Set the brie on a small parchment-lined pan, score the top rind in a shallow crosshatch, and bake at 350F for twelve minutes.
4
Check that the center gives easily when pressed, then slide it onto a serving board while it is still hot.
5
Remove the rosemary, spoon the warm compote over the cheese, scatter the walnuts, and serve with sliced baguette.