Where to BuyYield:
4
4
Prep Time:
15 minutes
15 minutes
Cook Time:
15 minutes
15 minutes
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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
Aged
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
- 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.
- 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.
- Serve the Brie warm with the cranberry mixture spooned on top along with bread or crackers.
