Description
A wheel of brie cheese is topped with cranberry sauce and toasted pecans before baking in the oven until melted and gooey.
Ingredients
Scale
- 1 (8-ounce / 225 g) wheel brie cheese, chilled
- 1/2 cup (130 g) whole berry cranberry sauce, room temperature
- 2 tablespoons (15 g) chopped pecans
- 2 teaspoons (10 ml) honey
- 1 sprig fresh rosemary, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Place the oven rack in the center position.
- Set the chilled brie wheel on a sheet of parchment paper that is slightly larger than the cheese. Place the parchment and cheese onto a small baking sheet.
- Use a sharp knife to lightly score the top rind of the brie in a crisscross pattern.
- Heat a small skillet over medium heat. Add the chopped pecans and toast them for 2 to 3 minutes until fragrant. Stir frequently to prevent burning, then transfer to a small bowl.
- Spoon the cranberry sauce evenly over the top of the scored brie.
- Sprinkle the toasted pecans over the cranberry sauce and drizzle the honey on top.
- Bake for 12 to 15 minutes. The cheese is ready when it feels soft to the touch but holds its shape.
- Remove the baking sheet from the oven and let the cheese rest for 2 minutes.
- Use the parchment paper to transfer the cheese to a serving board. Garnish with a sprig of fresh rosemary and serve warm.
Notes
- Keep the brie in the refrigerator until right before you prepare it. Cold cheese is easier to score with a knife.
- Watch the brie closely during the last few minutes of baking. If left in the oven too long, the rind can split and the cheese will pool on the baking sheet.
- You can test if the cheese is melted by gently pressing the side with the back of a spoon. It should give way easily.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American