Cranberry Honey Baked Brie

Cranberry Honey Baked Brie, savory and sweet, is the ultimate holiday appetizer! Gooey melty brie is topped with fresh cranberry and blackberry, dried apricots, almonds, and honey with hints of fresh rosemary. Your guests will love it and so will the cook, it’s prepped in 10 minutes and bakes all together in one dish!

Why We Love It!

• It’s perfect for the holidays! – This baked brie with cranberries and walnuts is truly a stunning appetizer for any occasion! I always make it on New Year’s Eve along side my Sweet and Sticky Party Meatballs. It’s perfect for Christmas parties with its red and green colors and can even make a fancy addition to a game day spread. And girl’s night? Yes please, just add wine!

• It’s fast and easy! – It looks fancy, but it is so easy to make! The entire dish bakes together, the oven simultaneously melts the brie, bakes the cranberry and blackberry until juicy, and toasts the baguette. It comes out of the oven ready to serve. Only 10 minutes to prep, and gooey delicious in only 30 minutes!

• The flavor is amazing! – Loaded with fresh cranberries and sprigs of rosemary, this sweet and savory baked brie is colorful, bright, and out of this world delicious! Just 8 simple ingredients, with plenty of options for substitutions.

Ingredients & Substitutions

• Brie Cheese – I use a 7 ounce round of brie and it works perfectly. However, if you want to go a bit larger you can. There is an abundance of topping in this recipe, so a little bigger cheese and you don’t need to change the topping amount. If you are going with a much larger wheel of brie, you may need to increase the topping. Do Not, however, use a wedge of brie, it needs the edible coating to hold it together while it bakes. For a wedge of brie, try my Honey Nut Brie Appetizer.

• Baguette – Sliced baguette toasts in the same dish as the brie bakes. If you don’t want to use bread, you could bake the dish without it, and then surround it with crackers or any brand of store-bought “artisan crisps.”

• Fresh Cranberry and Blackberry – Definitely use fresh cranberries, they are so juicy and delicious when baked. I like to buy extra bags at Thanksgiving and freeze them for muffins or baked oatmeal cups. Frozen or fresh work great in this recipe, no need to thaw. I used blackberries, but blueberries or raspberries would be fine too. The berries should just total about 1 cup.

• Dried Apricots – The dried apricots give nice color and a chewy bite, but golden raisins, dates, or any dried fruit could be used.

• Almonds and Walnuts – The nuts are easily interchangeable. I used chopped almonds and walnuts, but cashews, pecans, pistachios, or even a nut mix would be fine.

• Honey – Honey provides that touch of sweetness and holds everything together. Real maple syrup could be substituted.

• Fresh Rosemary – The fresh rosemary is so important, so definitely go for fresh over dried. Rosemary, in close competition with basil, might just be my favorite herb, especially in the winter. It has that signature savory flavor, and is the perfect balance for the juiciness of the baked berries and the sweet touch of honey. I do not recommend subbing the fresh rosemary, because it is truly the best part! But, fresh thyme or sage would work.

Step-By-Step Instructions

Step 1 – Preheat the oven and place the brie round in the center of an oven safe dish. Surround it with slices of baguette.

Step 2 – Mix all ingredients for the topping in a bowl and pile it on the brie.

Step 3 – Drizzle with olive oil and bake 20 minutes. Garnish with fresh rosemary sprigs and serve! Wrap a kitchen towel around the base of the dish, it will be hot!

Tips

• The baking dish is your serving dish! – A round pie or quiche pan works well, something oven-safe that can hold the cheese and it’s dipping bread. Place the brie in the center and surround it with baguette slices. Top it, bake it, and serve it surrounding with a dish towel, all in one dish.

• This appetizer can be made ahead! – You can get this entire dish ready earlier in the day and leave it in the fridge, wrapped, until ready to bake. If you are making it the day before, wait to slice your bread so it stays fresh. It’s perfect to make ahead and take to a party to bake in the host’s oven.

FAQ’s

Do you take the rind off brie before baking?

No, there is not need to remove the rind when baking brie. The rind is also totally edible, so serve it with a cheese knife and pile it on your baguette!The rind is super important to keep your cheese intact, containing all that oozy goodness!

More Holiday Favorites!

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