Cranberry Baked Brie
This rich, ooey, gooey, cranberry baked brie recipe is the perfect appetizer for that holiday party. Topped with homemade cranberry chutney, it is incredibly simple to make!
Servings: 8 servings
Calories: 158kcal
Ingredients
- 8 ounces brie (1 wheel with rind)
- 1 cup cranberry sauce or cranberry chutney (not canned jelly version)
- 1 tablespoon honey
Instructions
- Preheat the oven to 350°F.
- Place the brie on a parchment paper lined baking sheet. You can either cut the top of the rind of, or use a knife to score it. This allows the heat to come in contact with the brie, enabling it to melt faster.
- Spoon the chutney (or whatever topping you choose) over the top of the brie and baked for 20-25 minutes.
- Drizzle with fresh honey and serve with crackers, toasts, apples, etc.
Notes
- Be sure to at least score the top of the rind to enable to heat to come in contact with the brie. This ensures it gets nice and gooey.
- Don't overcook the brie - 25 minutes should be the maximum cook time. Start checking it at 15 minutes - when it's gooey and melted, it's ready.
- Whether or not you eat the rind is personal preference. Certain brands have an aftertaste I'm not fond of, but other are perfectly fine. The rind will not hurt you if you eat it.
- Drizzling with honey is optional, but highly recommended.
- This dish is best served immediately while the brie is hot a melted. If it hardens too much, just microwave it until it is warm and soft again.
Nutrition
Serving: 2ounces | Calories: 158kcal | Carbohydrates: 16g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 180mg | Potassium: 54mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 183IU | Vitamin C: 0.4mg | Calcium: 53mg | Iron: 0.3mg