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    Cranberry Pecan Baked Brie

    Do you have your holiday menu planned out? Let me drop one more on you. Don’t worry, it’s an easy one, and oh so worth that extra 10 minutes effort. This baked brie, enhanced with festive flavors, deserves a place on your table. Warning: ooey gooey cheesy mess ahead! 😀

    Melty baked brie topped with pecans and cranberries in a little white cast iron pan.

    I love brie cheese. It’s so versatile in its appetizer abilities and seems so fancy. And I’m always experimenting with different toppings. Maybe you’ve tried my baked brie with nuts and honey. This time I’m not only giving you new toppings, but a different little twist, I’m stuffing it.

    You just need a few ingredients

    • Brie – You don’t need the expensive stuff for this one. I use the $2.50 wheel from Aldi.
    • Dried Cranberries
    • Pecans – Chopped.
    • Butter
    • Maple Syrup
    • Cinnamon & nutmeg

    How to make this awesome appetizer

    It’s pretty simple, but there are a few important tips, which I’ll get to in a moment.


    But first, melt your butter in a pan and add in syrup, cinnamon and nutmeg. Cook a few minutes to slightly reduce, then mix in cranberries and pecans.

    Two picture collage. First the pecans and cranberries cooking in a pan. The second demonstrates how to slice the brie in half horizontally.


    Now, using a sharp knife, slice your brie in half horizontally. Not in half like two half moons, in half like two thinner wheels. This is the first important tip.


    The second important tip is to use a baking dish with sides. With an unstuffed baked brie the rind contains the cheese. With the rind pierced, this one is a bit messier. Some flat sheet pan like thing might not be able to contain this cheesy lava flow.

    Two pictures showing the proper stacking sequence.

    The third important tip is to pay attention to which side of your brie wheels go which way when layering. Start by placing one brie half rind side down in your baking dish. Then scoop half of the pecan mixture on top. Then place the second brie half rind side up. Finally, top with remaining mixture and bake in preheated oven for about 10 minutes.

    Side view of the baked brie.


    One more little tip… This brie only stays scoopably gooey for 10-15 minutes. Just pop it in the microwave for a few second to soften it back up.

    What to serve this molten brie with

    I personally like it best with apple slices or crackers. That being said, any of your favorite dippers will work. Think carrots, celery, grapes or crostini.

    Close up of the finished product.

    Give this festive baked brie a try this year. It’ll be a great addition to your Christmas spread, or alongside that glass of bubbly New Year’s eve (and 2021 will surely be the most warmly welcomed New Year in a very long time). And if you haven’t already, be sure to subscribe to the GypsyPlate newsletter. We’re always cooking up easy and tasty things. Take care…

    Cranberry Pecan Baked Brie, on my Gypsy Plate… enjoy!

    Featured image for cranberry pecan baked brie post.

    Cranberry Pecan Baked Brie

    Yield: 6 servings
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes

    This cranberry pecan baked brie is tasty, easy and oh so festive. Perfect for your Christmas spread, or alongside some New Year's eve bubbly!

    Ingredients

    • 8 oz wheel of brie cheese
    • 2 Tbsp butter
    • 3 Tbsp maple syrup
    • 1/2 pecans, chopped
    • 1/4 cup dried cranberries
    • 1/8 tsp cinnamon
    • Pinch of nutmeg

    Instructions

    1. Start oven pre heating to 375°F.
    2. Melt butter on pan over medium heat. Stir in maple syrup, cinnamon and nutmeg. Simmer a few minutes to reduce syrup.
    3. Stir in pecans and dried cranberries.
    4. Slice brie wheel in half horizontally (such that you are creating two thinner wheels).
    5. Place one of the halves in a lightly buttered oven safe pan, making sure that rind side is down. Top with half of the pecan cranberry mix.
    6. Place remaining half on top, this time rind side down. Top with remaining pecan mixture.
    7. Place in preheated oven and bake 10 minutes.

    Notes

    This brie will only be the right softness for scooping for about 10-15 minutes. Just microwave it a few seconds to soften it back up.

    Nutrition Information
    Yield 6 Serving Size 1
    Amount Per Serving Calories 208Total Fat 14gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 48mgSodium 270mgCarbohydrates 12gFiber 0gSugar 11gProtein 8g

    Nutrition information calculated by Nutritionix.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

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