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Baked brie with a melted center, topped with cranberry sauce and chopped pecans, served with crackers and sliced baguette.
Victoria Haneveer

Baked Brie Cheese with Cranberry Sauce

Bake a whole brie round until the cheese is melted inside, then spoon warm cranberry sauce over it. Serve with crackers or sliced baguette and add toasted pecans if you like.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 appetizer portions
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
 

  • 1 whole 8-ounce (227g) brie round, chilled
  • ⅓ cup (80ml) prepared whole berry cranberry sauce
  • 2 tablespoons chopped toasted pecans (optional)
  • Crackers or sliced baguette, to serve

Equipment

  • Small ovenproof serving dish
  • Small saucepan
  • Measuring cup
  • Tablespoon measure
  • Spoon
  • Knife and cutting board, if chopping the optional pecans or slicing a baguette
  • Spreading knife
  • Food thermometer, for reheating leftovers

Method
 

  1. Preheat the oven to 350°F (175°C). Remove all packaging from the brie and place the whole round in a small ovenproof serving dish. Leave the rind intact.
  2. Bake uncovered for 10 to 15 minutes, checking after 10 minutes. The center should feel soft when gently pressed. Remove it before the wheel collapses.
  3. While the brie bakes, warm the cranberry sauce in a small saucepan over low heat, stirring occasionally.
  4. Spoon the warm sauce over the baked brie and scatter over the toasted pecans, if using. Serve immediately with crackers or sliced baguette.

Notes

  • Use chopped toasted walnuts in place of the pecans if you prefer.
  • Bake the cheese just before serving; the melted cheese firms up as it cools.
  • Refrigerate leftovers promptly and use within 3 to 4 days, counting from the original preparation date of any leftover cranberry sauce.