Prep 5 mins
Cook 8 mins
I found this on a website called kitchn.com, tried it, and it is very good. It makes a great 2nd use of a little of your cranberry sauce. I'm guessing that almost everyone has had baked brie, but this is by far a great way to do it. Guests will enjoy this at any time of day. I love cranberries, and I don't think that they should be bound to just one appearance on the Thanksgiving table. This appetizer highlights the cranberries (and it uses up leftover cranberry sauce, too). It's a great reason to just make a little extra cranberry sauce for Thanksgiving dinner. Enjoy!
- 8 ounces round brie cheese, at room temperature
- 1⁄3 cup cranberry sauce (use your own personal favorite recipe)
- 1 -2 tablespoon packed brown sugar (more or less to taste)
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1⁄8 teaspoon ground nutmeg
- 1⁄4 cup hazelnuts, unroasted and roughly chopped (optional)
- fresh rosemary, to garnish (optional)
- assorted crackers, like cracked black pepper crackerthins or homemade harvest cracker
- Preheat the oven to 425°F.
- Peel or slice off the top rind of the brie and scrape out a small amount of cheese to form a shallow hollow in the center. Place the cheese in a small baking dish like a pie pan. (If you plan on transferring the cheese to a serving dish after it's baked, line the pie pan with a square of parchment paper.).
- Mix the cranberry sauce, brown sugar, vanilla, zest, and nutmeg. Top the brie with this cranberry mixture and sprinkle the hazelnuts (optional) over it.
- Bake for 8 to 12 minutes or until the fruit is bubbling and the cheese is gooey. This is a delicate process, and baking time can vary. The goal is to take the cheese out after it has softened, but just before it collapses into a heap.
- If desired, lift the parchment paper and use a spatula to carefully slide the cheese onto a prettier serving dish. Garnish with a rosemary sprig (optional) and serve immediately with assorted crackers.