Print

Easy Baked Brie with Cranberries & Rosemary Honey

easy baked brie with cranberries - featured image

This easy baked brie is baked without pastry for a perfectly creamy, oozy center, topped with tart cranberries and fragrant rosemary honey. It’s a quick, impressive appetizer that comes together in under 20 minutes.

Ingredients

Scale
  • 1 (8-ounce) wheel of brie cheese
  • 1/2 cup fresh or frozen cranberries
  • 3 tablespoons honey
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon olive oil
  • Flaky sea salt, for finishing
  • Crusty baguette slices or crackers, for serving
  • Optional: Fresh herbs for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Let the brie sit at room temperature for about 10 minutes.
  2. In a small saucepan over low heat, combine the honey and chopped rosemary. Warm gently for 2-3 minutes, stirring occasionally, until fragrant. Do not let it boil.
  3. Place the brie in a small baking dish or on a parchment-lined baking sheet. Score the top in a shallow crosshatch pattern (about 1/4 inch deep).
  4. Scatter the cranberries around the brie, tucking some under the edges.
  5. Spoon the warm rosemary honey over the brie, letting it drip down the sides. Drizzle with olive oil.
  6. Bake for 12-15 minutes, until the brie is soft and puffed, and the cranberries begin to burst. The center should jiggle when shaken.
  7. Remove from the oven and let rest for 2-3 minutes. Sprinkle with flaky sea salt and garnish with fresh rosemary sprigs if desired. Serve immediately with baguette slices or crackers.

Notes

For best results, use a brie that is slightly firm with a slight give when pressed. Avoid brie that is overly soft or runny. The rosemary honey can be made up to a week ahead and stored in the fridge. Do not overbake; brie can go from perfectly melted to grainy quickly. Serve immediately for the best texture.

Nutrition

Keywords: baked brie, cranberries, rosemary honey, easy appetizer, holiday appetizer, quick appetizer, vegetarian, gluten-free