LC-Hero-aged-121219
Baked-Creamy-Brie-with-Spiced-Rosemary-Scented-Honey-Red-Wine-Cranberries_021219
Baked-Creamy-Brie-with-Spiced-Rosemary-Scented-Honey-Red-Wine-Cranberries_021219

Ingredients

  • 1 5-ounce wheel of Laura Chenel Creamy Brie
  • 1/2 cup whole dried cranberries
  • 1/2 cup water
  • 1/4 cup dry red wine
  • 2 tablespoons honey
  • 1/8 teaspoon ground allspice
  • 3 tablespoons walnuts, coarsely chopped
  • 1 teaspoon minced fresh rosemary, plus more for garnish
  • Crackers or sliced baguette, for serving

Baked Creamy Brie with Spiced Rosemary-Scented Honey & Red Wine Cranberries

Print
Serves:
4
Prep Time:
15 minutes
Cook Time:
15 minutes

Recipe by Faith Gorsky, anediblemosaic.com.

Ingredients

  • 1 5-ounce wheel of Laura Chenel Creamy Brie
  • 1/2 cup whole dried cranberries
  • 1/2 cup water
  • 1/4 cup dry red wine
  • 2 tablespoons honey
  • 1/8 teaspoon ground allspice
  • 3 tablespoons walnuts, coarsely chopped
  • 1 teaspoon minced fresh rosemary, plus more for garnish
  • Crackers or sliced baguette, for serving

Instructions

1. For the topping, add the cranberries, water, wine, honey, and allspice to a small pot. Bring to a boil and then turn the heat down and simmer until the liquid is reduced by about 2/3, about 6 to 10 minutes. Turn the heat off, cover the pot, and let the cranberries steep for 15 minutes. After steeping, bring the cranberries back up to a boil and cook until the liquid is syrupy, about 2 to 3 minutes. Turn off the heat and stir in the walnuts and rosemary.

2. For the Brie, preheat the oven to 350ºF. Once the oven is preheated, unwrap the Brie and place it onto an oven-safe baking dish. Bake for 12 minutes.

3. Serve the Brie warm with the cranberry mixture spooned on top along with bread or crackers.

Honey-Goat-Cheese-Ice-Cream_021219

Honey & Goat Cheese Ice Cream

Tostones-with-Goat-Cheese-Fig-Rum-Spread_021219

Tostones With Goat Cheese & Fig Rum Spread

Baked-Marinated-Goat-Cheese_021219

Baked Marinated Goat Cheese