Baked Brie with Cranberry Pecan (Printer-friendly)

Warm wheel of Brie topped with cranberries and pecans, baked until creamy and gooey. Perfect appetizer for any occasion.

# What You’ll Need:

01 - 1 wheel (7-9 oz) Brie cheese

02 - 1/2 cup (2 oz) dried cranberries

03 - 1/3 cup (1.2 oz) chopped pecans

04 - 2 tablespoons honey

05 - 1 tablespoon unsalted butter, melted

06 - 1/4 teaspoon ground cinnamon

07 - Pinch of sea salt

08 - Crackers, toasted baguette slices, or apple slices

01 - Preheat oven to 350°F. Line a small baking sheet with parchment paper.

02 - Place the Brie wheel on the prepared baking sheet.

03 - In a small bowl, combine dried cranberries, chopped pecans, honey, melted butter, ground cinnamon, and sea salt. Stir until evenly coated.

04 - Spoon the cranberry-pecan mixture over the top of the Brie, spreading gently to cover the surface.

05 - Bake for 12-15 minutes, until the cheese is soft and starting to ooze but not completely melted.

06 - Carefully transfer the baked Brie to a serving platter. Serve immediately with crackers, toasted baguette slices, or apple slices.

01 -

The contrast between the gooey cheese interior and the sweet, crunchy topping creates a flavor explosion that makes everyone think youre a culinary genius.
It takes just 10 minutes of actual work but delivers the kind of wow-factor that store-bought appetizers never quite achieve.

02 -

Dont overbake or youll lose the dramatic ooze effect when the first person cuts in if the cheese fully liquefies, its gone too far.
Letting the Brie come to room temperature for 20 minutes before baking ensures it melts perfectly without requiring extra oven time that might burn the topping.

03 -

A sprinkle of flaky sea salt right after baking creates a subtle crunch and flavor pop that elevates the whole experience.
The ideal serving temperature is just a few minutes after it comes out of the oven not straight away when its molten hot or after its cooled too much and begun to solidify.