I‘m not really an appetizer person, so when Angela suggested writing about a quick, last minute warm cheese dish appetizer I was a little stumped. I don’t make a lot of appetizers and I didn’t grow up in a family that have them. The warm cheese dishes was pretty much always just about the fondue. Luckily, Angela came through with the idea to do something with baked brie.
And, just so you know, you don’t need a fancy ceramic dish to bake brie. Placing the cheese on a baking sheet works just as well or, better still, a large oven-proof ramekin. Once it’s out of the oven, simply cover with a piece of foil to keep the cheese warm and melty till you’re ready to serve it.
Speaking of which, most folks tend to serve baked brie with some crackers or crusty bread, some fresh fruit or fruit preserves, and a glass of wine (there’s hot debate about whether it should be red or white). As for me, I say ‘just show me the cheese’! Enjoy!
This Baked Brie with Cranberry and Walnuts is so simple and perfect for those who, like me, might be more focused on the side dishes to really think about pre-meal snack foods. Even if you’re not as obsessed with cheese as I am, there’s no way you’re not drooling over that picture above.
- 3/4 cup cranberry sauce
- 1 16-ounce brie round
- 1/3 cup cranberries
- 2/3 cup walnut pieces
- 3 tbsp of brown sugar
- 2 tbsp of honey
Preheat oven to 200 degrees C.
Remove the top of the rind from the cheese using a serrated knife, and discard the rind. Place the cheese, cut side up on an oven safe plate or bowl. Just make sure to use a larger plate or a bowl so your cheese doesn’t start oozing off the plate like mine is in the above photo. Bake at 200 degrees C for 10 minutes.
Remove from the oven and top with the brown sugar. Bake for an additional 5 minutes, or until the cheese is soft and warm.
In a pot warm up the walnuts, cranberries, brown sugar and honey till thick. Drizzle on top of the cheese.
Serve immediately with crackers.
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