Warmed Cranberry Brie
Submitted by goodgirlemw
Baked brie topped with spiced cranberry sauce, brown sugar, pecans, and a hint of rum extract. A gooey, 15-minute holiday appetizer that disappears fast.
YIELD
1 servingsPREP
10 minCOOK
5 minREADY
15 minIf you need a showstopper appetizer that takes 15 minutes and zero skill, this is your move.
A whole round of brie gets its top rind peeled back, then crowned with cranberry sauce mixed with brown sugar, rum extract, and a pinch of nutmeg. A scatter of chopped pecans on top, a few minutes in a hot oven, and the cheese goes molten underneath that sweet, spiced cranberry crust.
Set it on a board with crackers and stand back. It won’t last long.
Chef Tips
- Peel only the top rind and leave the sides intact. The rim keeps the melted brie from running off the edges.
- Use whole berry cranberry sauce for more texture, or jellied for a smoother topping.
- Watch it closely in the oven. At high heat, it only needs 4 to 5 minutes. Overdone brie deflates and gets rubbery.
- Serve immediately while the cheese is still flowing. Have your crackers already arranged on the board and ready to go.
Ingredients
Directions
Peel off top rind of 1 round (8oz) brie cheese, leaving a ¼ inch rim.
Combine cranberry sauce, brown sugar, extract and nutmeg.
Top brie with cranberry mixture and sprinkle with chopped pecans.
Bake in 500?F. oven 4 to 5 minutes.
Serve with assorted crackers.
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