Ingredients
Scale
- 1 (8 to 12-ounce) round of Brie cheese
- 1/2 cup whole berry cranberry sauce (store-bought or homemade)
- 1/4 cup sliced almonds
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon orange zest (optional)
- Assorted crackers, baguette slices, or apple wedges for serving
Instructions
- Preheat your oven to 350°F (175°C). Take the Brie wheel out of its packaging. Use a sharp knife to gently score the top rind in a crosshatch pattern, or carefully slice off the very top layer of the rind to expose the creamy center. Place the Brie in a small oven-safe skillet or a rimmed baking dish just slightly larger than the cheese itself.
- Spoon the whole berry cranberry sauce evenly over the top of the Brie. If your sauce is very thick, give it a quick stir first to loosen it up. Sprinkle the sliced almonds over the cranberry layer. Drizzle the honey or maple syrup over everything to add a touch of floral sweetness and help the nuts caramelize. If you are using orange zest, sprinkle it on now for a bright, citrusy aroma.
- Slide the baking dish into the center rack of your oven. Bake for 12 to 15 minutes. You want the cheese to feel soft and bulging at the sides, and the cranberry sauce should be warm and slightly bubbly. Be careful not to overbake, or the cheese may burst and become too oily. During the last 3 minutes of baking, watch the almonds closely to ensure they turn a golden brown without burning.
- Remove the dish from the oven. Immediately sprinkle the fresh chopped rosemary over the top; the heat from the cheese will release the herb’s oils and fragrance. Let the Brie sit for 2 to 3 minutes to set slightly. Serve it warm directly in the baking dish or carefully transfer it to a platter. Surround it with your favorite dippers and enjoy the molten goodness.
- Cook Time: 25 minutes