A baked brie is always a crowd favourite – it’s such an easy appetizer to make, yet the results are always so impressive. Sebastian and Sheila Centner’s baked brie is a decadent combination of rich gooey melted brie with a warm and sticky maple syrup topping. While the brie is baking in a 325°F oven, pumpkin seeds, dried cranberries, maple syrup and pecans get warmed up in separate pot on the stove. When the baked brie is soft and ready to serve, the syrup toppings get poured overtop. Serve with crostini or toasted baguette.
Baked Brie With Cranberries
Cranberries, maple syrup and pecans are delicious toppings for this easy and elegant baked brie cheese appetizer. It only takes 25 minutes in a 325°F oven for brie cheese to get deliciously soft and gooey.
Ingredients
- 1 16 oz brie wheel
- 1 cup pecan halves lightly toasted
- ½ cup dry cranberries
- ½ cup pumpkin seeds lightly toasted
- 1½ cups maple syrup
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper.
- Place the brie on the prepared baking sheet and bake until soft, 25 minutes.
- Meanwhile, in a small pot, warm the pecans, cranberries, pumpkin seeds, and maple syrup over medium heat, mixing until warmed through and the maple syrup evenly coats everything.
- Transfer the baked brie to a serving dish just large enough to hold it snugly without crowding and pour the maple syrup mixture overtop. Serve immediately while still hot alongside toasted baguette and a small spoon or knife for spreading.
