Baked Brie

Never in the history of appetizers has there been a more elegant or easier recipe than this Baked Brie with Cranberries and Walnuts.  You will be so incredibly pleased with how easy this recipe is and how delicious it tastes. 

Are you doing any entertaining over the holidays?  I love to serve this, Crab Rangoon, Jalapeno Popper Cheese Ball Recipe, and Potato Skins for special occasions over the Christmas and New Years holiday.

Why this recipe works!

• This delectable, easy and sophisticated recipe is so simple and quick to prepare.  With 10 minutes prep time it is hands down one of my favorite recipes leaving me more time to make sure I have everything perfect for my guests.
• The flavor combination here is a real winner!  Cranberry, walnuts, orange zest, and rosemary go together likes peas in a pod.
• There are only simple ingredients in this baked cheese recipe.  Everything is readily available at most supermarkets.

What is Brie Cheese?

Brie is soft cow’s milk cheese with a mellow flavor and a hint of nuttiness.  It comes in a white mold rind that is completely edible and packed with flavor. You can find these wheels at most grocery stores in the cheese case with the other finer cheeses.  Enjoy brie at room temperature or bake to a delicious melty appetizer with a crisp glass of wine.

How to make Baked Brie with Cranberries and Walnuts

Start by adding the water, cranberries and brown sugar to a pan.  Simmer for about 7-8 minutes or until the cranberries start to pop.  Then remove from the heat. Once the cranberry mixture has cooled for a couple of minutes stir in the honey.

While the cranberries are cooking place the brie on a parchment covered baking sheet or in a mini iron skillet.  Bake for about 15 minutes or until the cheese is soft in the middle. Remove from the oven and let sit for about 5 minutes before spooning on the cranberries, nuts, orange zest and rosemary.  Serve promptly with crackers and Easy Crostini.

Recipe notes and helpful tips

Brie is a soft French cheese that comes in a rind.  The rind is edible and becomes more subtle when baked.  I do not trim the rind as it is what is holding the melted cheese in place while it bakes.

• The cheese will become soft in the middle when baked long enough. Gently and carefully touch the center to see if it is slightly soft like jello.  Don’t press hard as you don’t want hot cheese squirting out.
• Let the cheese rest for 5 minutes before piling on the goodies as it can also bust open as soon as it comes out of the oven from the weight of the toppings.
• There are many combinations to put on top of soft cheese.  It is really only limited by your imagination.  One of my favorite simple combinations is just some honey and fresh thyme.
• To reheat pop in the microwave for 30-60 seconds (this is where the parchment paper comes in handy) or pop bake in the oven for a couple of minutes (this is where the mini cast iron skillet comes in handy).

Flavor variations

• Garlic and herb – prior to baking brush the top of the cheese with olive oil, and sprinkle with fresh sliced garlic and thyme leaves. After baking drizzle with honey.
• Bacon jam – prior to baking top with bacon jam and bake as directed.
• Caramelized onion – prior to baking top with caramelized onions.  After baking drizzle with honey and sprinkle with thyme leaves.

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