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Baked Brie with Cranberry Recipe
Ash Tyrrell

Baked Brie with Cranberry Recipe

I still remember the first time I pulled a wheel of baked brie out of the oven and watched it just melt into this gooey, dreamy mess. I topped it with cranberry sauce because that's what I had in the fridge, and honestly, it turned into one of my most requested party snacks
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 round brie cheese about 8 oz — this is the star of the dish, so go for a good quality wheel from the deli counter if you can
  • 1/2 cup cranberry sauce — homemade tastes brighter but canned works fine when you're short on time
  • 1 cup pecans roughly chopped — they add crunch and a slightly buttery flavor that balances the soft cheese
  • 25 crackers for serving — pick a plain or buttery variety so they don't compete with the brie
  • Fresh fruit optional — grapes or apple slices add a nice fresh bite next to the rich cheese

Method
 

  1. Start by preheating your oven to 350°F. While it heats up, line a baking dish with a sheet of parchment paper. Place the brie wheel right in the center of the parchment so it's ready to go straight into the oven.
  2. Slide the dish into the oven and bake the brie for about 15 minutes. You're looking for the cheese to feel soft and slightly puffed when you gently press the top. If your wheel is bigger than 8 oz, give it a few extra minutes.
  3. Once it's out of the oven, let the brie rest for a minute or two. This helps it firm up just enough to move safely. Use the parchment paper to lift the whole thing onto your serving platter without breaking the rind.
  4. Spread the cranberry sauce generously over the top of the warm brie, then scatter the chopped pecans on top. Arrange your crackers and fruit around the edges and serve it right away while the center is still soft and melty.

Notes

  • I always use parchment paper now after ruining a batch trying to lift the brie straight off the baking dish.
  • I like to toast my pecans in a dry pan for a couple of minutes first, it brings out so much more flavor.
  • I serve it immediately because the cheese firms back up within 15 to 20 minutes of leaving the oven.
  • I sometimes swap in a fruit and herb garnish just to make the platter look a little more festive.
  • I keep a small offset spatula nearby for scooping out that gooey center once people start digging in.