Baked Brie Cranberry Pecan (Printable)

Warm Brie topped with cranberries and pecans, baked to melty perfection for elegant entertaining.

# What You'll Need:

01 - 1 wheel (8 oz) Brie cheese

02 - 1/2 cup dried cranberries (60 g)

03 - 1/3 cup chopped pecans (35 g)

04 - 1/4 cup pure maple syrup (60 ml)

05 - 1 tablespoon unsalted butter, melted (14 g)

06 - 1/4 teaspoon ground cinnamon

07 - Pinch of sea salt

08 - Crackers, toasted baguette slices, or apple slices

01 - Set the oven to 350°F and line a baking sheet with parchment paper.

02 - Unwrap the Brie and place it on the lined baking sheet. Optionally, score the rind in a crosshatch pattern to allow the topping to infuse.

03 - In a small bowl, blend dried cranberries, chopped pecans, maple syrup, melted butter, ground cinnamon, and sea salt until evenly mixed.

04 - Spoon the cranberry-pecan mixture evenly over the Brie wheel.

05 - Bake for 12 to 15 minutes until the Brie softens and begins to ooze but holds its shape.

06 - Transfer to a serving platter and accompany with crackers, toasted baguette, or apple slices while warm.

01 -

It looks fancy but takes barely 25 minutes from start to table, so you can spend more time with guests instead of hovering over the stove.
That warm, oozy center with the crunchy-sweet topping hits every texture and taste at once—it's the kind of appetizer people actually remember.

02 -

Don't overbake it—there's a narrow window between perfectly soft and completely collapsed, and you'll know you've hit it when the cheese just barely oozes at the edges.
Room temperature Brie is key; cold cheese from the fridge takes longer and doesn't soften as gracefully.

03 -

Toast your own pecans in a dry skillet for two minutes before chopping them—it makes a noticeable difference in flavor and makes the whole dish taste more intentional.
Use a Brie that's been sitting at room temperature for at least 20 minutes; it'll soften more evenly and won't have cold spots in the center when it comes out of the oven.