Description
Delicious baked brie topped with cranberries and pecans, perfect for a gluten-free appetizer.
Ingredients
Scale
- 1 wheel (approx. 8 ounces / 227 grams) brie cheese, with soft rind
- 1/4 cup (30 grams) fresh or dried cranberries
- 1/4 cup (30 grams) chopped pecans, fresh and optionally toasted
- 2 tablespoons (25 grams) light brown sugar
- 2 tablespoons (30 ml) maple syrup
- Optional: 1 teaspoon (2 grams) orange zest
Instructions
- Step 1: Preheat Oven: Set your oven to 350°F (177°C). Preheating ensures the brie melts evenly for a creamy texture.
- Step 2: Score the Brie: Lightly score the top of the brie in a crisscross pattern. This scoring allows the cranberry and pecan topping flavors to infuse into the cheese as it bakes.
- Step 3: Prepare the Skillet: Place the brie in the center of a small cast iron skillet or other oven-safe dish. Use parchment paper lining if desired to prevent sticking.
- Step 4: Mix the Toppings: In a medium bowl, combine the cranberries, chopped pecans, and brown sugar, mixing until evenly combined. This mixture adds sweetness and crunch to the dish.
- Step 5: Top the Brie: Evenly spread the cranberry mixture over the top of the brie.
- Step 6: Bake Until Bubbling: Bake at 350°F (177°C) for 12 to 15 minutes. Check occasionally; the brie is ready when it is soft and bubbling. If the brie is not melting to your liking, extend baking time by 2 to 3 minutes. To prevent topping burning, you may cover the brie loosely with foil after 8 minutes of baking.
- Step 7: Add the Finishing Touches: Remove the baked brie from the oven, then drizzle with maple syrup evenly over the top. Sprinkle orange zest on top if using, adding brightness and freshness.
- Step 8: Serve Immediately: Serve the baked brie right away while still warm to enjoy the creamy texture and flavor contrast.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 1 day. Avoid air exposure to preserve freshness.
- Refrigeration: Store in an airtight container and refrigerate at or below 40°F (4°C) for up to 5 days.
- Freezing: Wrap tightly with plastic wrap, place in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- If the brie sticks to the pan, line the skillet with parchment paper prior to baking for easy removal.
- To promote even melting, prick the top of the brie with a fork before baking.
- Use a thermometer to check doneness; internal temperature should reach 150°F (65.5°C) after 12-15 minutes.
- When topping is browning too quickly, cover loosely with foil after 8 minutes to prevent burning.
Nutrition
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified