Ingredients
Scale
- 1 (8-ounce) wheel of high-quality Brie cheese
- 1 cup fresh or frozen cranberries
- 3 tablespoons honey or pure maple syrup
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon orange zest
- 1/4 cup chopped walnuts or pecans (optional)
- A pinch of flaky sea salt
- Sliced baguette, crostini, or sturdy crackers for serving
Instructions
- Preheat your oven to 375°F (190°C). Select a small cast-iron skillet or an oven-safe baking dish that is slightly larger than your brie wheel. Use a sharp knife to gently score the top rind of the brie in a crosshatch pattern, but do not remove the rind entirely. This allows the heat to penetrate and the toppings to seep into the cheese. Place the brie wheel in the center of the skillet.
- In a small mixing bowl, toss the cranberries with the honey, chopped rosemary, and orange zest. Stir until the berries are evenly coated in the sweet mixture. Pour the cranberry mixture directly over the top of the brie wheel, allowing some to spill over the sides and fill the gaps in the skillet. If you are using nuts, sprinkle them over the top now.
- Slide the skillet into the oven and bake for 12 to 15 minutes. You want the cranberries to soften and start to burst, while the cheese should feel very soft and jiggly when touched. Remove the skillet from the oven and sprinkle with a pinch of flaky sea salt. Let it rest for 2 minutes so you don’t burn your tongue. Serve immediately while hot with sliced baguette or crackers.
- Cook Time: 25 minutes