Baked Brie with Cranberry Pecan

The first time I brought baked Brie to a holiday party, my friend Sarah actually gasped when she cut into that wheel and watched it ooze onto the serving board. Now it's the one appetizer I'm asked to make repeatedly, whether it's Christmas Eve or just a Tuesday night with wine and too much laughter.

Last winter, I served this at my apartmentwarming and watched three people hover around the baking sheet, knives in hand, unwilling to wait even the suggested five minutes. The kitchen filled with this incredible buttery aroma mingled with cinnamon, and suddenly everyone wanted to be my best friend.

Ingredients

• 1 (8 oz / 225 g) wheel of Brie cheese: I've learned that letting it come to room temperature for about 20 minutes before baking makes it melt more evenly and prevents that frustrating cold spot in the center
• 1/2 cup (60 g) whole berry cranberry sauce: Homemade is wonderful, but I keep a few jars of good quality sauce in my pantry specifically for this recipe
• 1/3 cup (35 g) pecans, roughly chopped: Toast them first, seriously, it transforms their flavor from mild to deeply nutty and adds this gorgeous crunch throughout
• 2 tbsp (30 g) honey: Local honey adds floral notes, but any honey works to bridge the tart cranberries and creamy Brie
• 1/4 tsp ground cinnamon (optional): A pinch makes it feel more festive and cozy, especially during winter months
• Pinch of sea salt: Just enough to make everything pop, especially if you're using salted crackers later
• 1 small baguette or assortment of crackers: I slice the baguette thin and toast it briefly so it stands up to that gooey cheese

Instructions

Preheat and prepare your stage:

Set your oven to 350°F (175°C) and line a baking sheet with parchment paper, or grab a small ovenproof dish, whichever makes you feel more organized and less likely to create a mess

Score the Brie like a pro:

Place your wheel on the prepared surface and make shallow cuts in a criss-cross pattern on top, being careful not to slice all the way through, which helps the topping settle into those beautiful little wells

Mix your magic topping:

In a small bowl, combine the cranberry sauce, chopped pecans, honey, cinnamon if you're feeling festive, and that pinch of salt until it looks like something you'd eat with a spoon (which, honestly, you could)

Pile it on generously:

Spoon the mixture evenly over your scored Brie, pressing down gently so it nestles into those cuts, because toppings that slide off in the oven are just disappointing

Bake until it's irresistible:

Slide it into the oven for 12 to 15 minutes, checking at the 12 minute mark, because every oven runs differently and you want it soft and oozing, not completely collapsed

Let it rest briefly:

Remove from the oven and give it 3 to 5 minutes to settle, as impossible as that seems when it smells this incredible, because it'll hold its shape better when you serve it

Bring it to the table:

Place that gorgeous, bubbling wheel on your best serving board with the sliced baguette or crackers arranged around it, and watch people's faces light up

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My grandmother always said that simple ingredients treated with respect create the most memorable dishes. This Brie has become my go-to proof that she was absolutely right.

Making It Your Own

I've discovered that swapping pecans for walnuts adds earthier depth, while pistachios give you this gorgeous color contrast against the crimson cranberries. One autumn evening, I used fig jam instead of cranberry sauce, and my brother hasn't stopped talking about it since.

Perfect Wine Pairings

A crisp Sauvignon Blanc cuts through the richness beautifully, but I personally love this with a light Pinot Noir or even champagne if you're feeling extravagant. The key is something acidic enough to balance all that creamy, buttery goodness.

Serving Smart

If I'm hosting, I prep everything except the baking up to four hours ahead, keeping the topping mixture covered in the refrigerator. Just give it a quick stir before spooning it on, since the honey tends to settle at the bottom.

• Set out a small knife for each guest to avoid sharing germs when everyone digs in at once
• Keep extra crackers nearby, because people always underestimate how much they'll want to eat
• If any Brie remains, reheat it gently at 300°F for about 8 minutes, though leftovers are rare

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Somehow, this always turns a regular evening into something that feels like a celebration, regardless of the occasion.

Recipe FAQs

→ What cheese is used in this dish?

A wheel of Brie cheese is used, offering a creamy and melty texture when baked.

→ Can the pecans be substituted?

Yes, walnuts or pistachios can be used as alternatives for a different nutty flavor.

→ How do you ensure the Brie melts evenly?

Score the top in a criss-cross pattern before baking to help heat penetrate evenly and achieve a gooey center.

→ Is it possible to prepare this ahead of time?

The topping mixture can be prepared in advance. Assemble just before baking to maintain texture and freshness.

→ What are good serving options?

Serve warm with sliced baguette or an assortment of crackers to complement the creamy and sweet-tart flavors.

→ How can I add extra flavor to the topping?

Toasting the pecans before mixing enhances their aroma; adding cinnamon or fresh rosemary can add festive notes.