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

A decadent holiday-worthy appetizer that showcases the flavor of Laura Chenel Creamy Brie — mild and nutty with hints of mushroom, lemon and grass. The firm velvety interior becomes soft and oozy when baked and looks festive with a cranberry topping. What makes this recipe appealing for entertaining is the rosemary-scented honey and red wine cranberries can be made ahead of time and the Brie baked just before serving. Once it cools to room temperature it's still delicious. Serve on a bread board and pair with a Sauvignon Blanc or a Belgian-style ale.

Recipe by Faith Gorsky, An Edible Mosaic

Featured Cheese
Aged & Specialty
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

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.
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