Baked Brie with Maple Roasted Cranberries is an easy holiday appetizer, and it’s so darned pretty! The baked cheese gets all gooey and the cranberries add a sweet tart punch.
Baked Brie is such an easy appetizer it feels a little bit like cheating.
But all it took was one bite of that melted cheese to remind me that this is a classic for a reason. I took my version in a different direction from what you usually see these days. I think Brie is rich enough, and doesn’t need a sweet, caramelized topping. Instead, I went with tart, maple roasted cranberries, they work really well with the buttery cheese. The only problem is it tends to disappear quickly. Like, instantaneously. So don’t leave the room or you might not get a bite.
This is so simple — I rinse the cranberries and spread them in a single layer in a baking dish, toss them with a little maple syrup, and roast for about 15 minutes, until they pop and get juicy.
The roasted berries go on top of a wheel of Brie and it all bakes up in a small skillet or an ovenproof dish….it only takes a few minutes for the cheese to get runny. Then I serve it as fast as I can get it to the table.
The best dish to use for baked brie
- You’re going to want to bake your brie in an oven proof dish
- It needs to be large enough to accommodate your cheese and toppings, but with room all the way around so that people can get at it easily.
- As a general rule, allow 2 inches larger than your wheel of cheese all around…so if your brie is 5 inches, you’ll want a dish that’s about 7 inches in diameter.
- Ceramic pie plates work well for standard sized brie, and that’s what I’ve used here.
- I don’t recommend most so-called brie bakers, because they’re too small.
- You can bake your brie by itself on a sheet of parchment paper, and then transfer that to any dish you like. This works well when you want to use a dish or plate that isn’t oven safe.
I love to experiment with cranberries because there’s nothing halfway about them, from that gorgeous color to the zingy flavor, they don’t take a backseat to anything. The fact that you can only get them this time of year makes me crave them all the more.
What to serve with baked Brie
- Serve it with crackers, but make sure they’re sturdy enough to stand up to the cheese.
- Or provide thin, grilled slices of a crusty baguette.
Baked Brie with Maple Roasted Cranberries
- 1 1/2 cups fresh cranberries, rinsed
- 2 Tbsp maple syrup
- 1 7 inch wheel of Brie cheese
- fresh rosemary sprigs
- fresh cranberries
- Set oven to 350F
- Spread the cranberries out in a single layer in a baking dish. Toss with the maple syrup, coating all the berries.
- Roast for about 10-15 minutes until the cranberries are starting to burst and get juicy.
- Put a round of Brie in a small skillet or small baking dish. Top with the roasted cranberries and bake for another 7 minutes or so, just until the cheese is runny.
- Garnish with some rosemary sprigs and a few raw cranberries, and then serve right away with crackers or a sliced baguette.
- Wheels of Brie keep for a long time in the fridge, and so do cranberries. Keep both around and you'll have the makings of a really festive appetizer on a moment's notice.
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