Ingredients
Scale
- 1 (8-ounce) wheel of high-quality Brie cheese
- 1/2 cup fresh or frozen cranberries
- 1/4 cup chopped pecans
- 2 tablespoons organic honey
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon orange zest (optional)
- Sliced baguette, crostini, or artisanal crackers for serving
Instructions
- Preheat your oven to 350°F (175°C). Take the Brie wheel out of its packaging. If the Brie has a very thick rind, you can lightly score the top in a crosshatch pattern using a sharp knife, but do not remove the rind entirely as it holds the melted cheese together. Place the cheese in a small oven-safe baking dish or a specialized Brie baker that is just slightly larger than the wheel itself.
- In a small bowl, toss the cranberries with one tablespoon of honey and the orange zest if you are using it. Pile the cranberry mixture directly onto the center of the Brie. Sprinkle the chopped pecans evenly over the cranberries. The toppings may spill over the sides slightly, which creates a beautiful, rustic look once baked.
- Place the baking dish in the center of the oven. Bake for 12 to 15 minutes. You will know it is ready when the cheese feels very soft to the touch and the cranberries have just begun to burst and release their juices. Be careful not to overbake, or the cheese may become too liquid and lose its shape.
- Remove the dish carefully from the oven. Drizzle the remaining tablespoon of honey over the top while the cheese is still bubbling. Sprinkle the fresh rosemary over the pecans for a pop of color and an earthy aroma. Serve immediately while the cheese is warm and gooey, accompanied by your favorite crackers or toasted bread.
- Cook Time: 25 minutes