Brie and camembert are wonderful cheeses with a harder outer skin and a soft center. People often wonder if the outer rind is edible and the answer is yes. It adds so much character to the cheese. Keep the brie stored in its original container in the refrigerator until opened. If you have left over unbaked brie, wrap with wax or parchment paper not plastic wrap. The cheese needs to breath. If it has been baked, then you may wrap in plastic.
Brie can be served at room temperature and you should remove from the fridge an hour before serving. If serving to a group, place on cheese board and make one or two small slices to show proper portion size. Do not cut the whole cheese as it dries out quickly. Brie can be paired with crusty bread and plain crackers. Fruits like berries, grapes, apples, and pears are wonderful paired with brie.
Personally I love baked brie with a molten center. Today we’ll pair it with cranberries and pecans for a tasty treat. I’m using organic fruit-juice sweetened cranberries, but you can use fresh or frozen cranberries cooked with honey, a little brown sugar, cinnamon, orange zest, and cranberry juice. If you make cranberry sauce or chutney around the holidays, save some for a baked brie. This is a fast, easy appetizer so begin to bake it when your guests arrive. Within about 15 minutes, everyone will be happily eating baked brie.
Bake Brie With Cranberries And Pecans
Use organic when available. Serves 8
Bake Brie With Cranberries and Pecans
- 8 oz brie wheel
- 3 tbsp dried cranberries
- 1/3 cup pecan pieces
- 2 tbsp honey
- 1 tbsp unsalted butter or margarine
- 1/4 tsp ground ginger
- 1/4 tsp ground cinnamon
- Preheat oven to 350 degrees F
- Put brie in a baking dish that you can take to the table
- Mix all other ingredients and cover top of brie
- Bake 12 to 20 minutes or until cheese is soft or puffs a little on the edges
- With sharp knife cut a small wedge to allow cheese to run onto plate
- Serve with whole grain crackers or thin baguette slices
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