Cranberry-Pecan Baked Brie: A Complete Thanksgiving Recipe

Cranberry-Pecan Baked Brie ingredients and timing

Baked brie is a modern Thanksgiving appetizer rather than a traditional national staple. Cranberry topping ties it to the holiday table while the small format gives guests something to share before the main meal. ^[4]

Yield: 8 servings. Prep time: 10 minutes. Cook time: 15 minutes. Total time: 25 minutes. Ingredients: One 8-ounce wheel brie; 1/3 cup whole-berry cranberry sauce; 1/3 cup pecans, roughly chopped; 1 tablespoon maple syrup; 1/2 teaspoon orange zest; 1 teaspoon chopped rosemary; and sliced baguette, crackers or apple wedges for serving. ^{[1] [3]}

How to make cranberry-pecan baked brie

1. Heat the oven to 375°F. Put brie in a small ovenproof skillet or parchment-lined baking dish. Lightly score the top rind in a crosshatch without cutting through the sides. 2. Stir cranberry sauce, pecans, maple syrup, orange zest and rosemary. Spoon over the cheese. 3. Bake 12 to 15 minutes, until the center feels soft when gently pressed but the wheel still holds its shape. Rest 5 minutes. Serve warm with baguette, crackers or apples, using a small knife so guests can cut through the rind. ^{[1] [3]}

Make-ahead, storage and substitutions

Assemble the topped cheese up to one day ahead, cover and refrigerate; add 2 to 4 minutes to the baking time if it goes into the oven cold. Do not leave soft cheese at room temperature for more than two hours. Refrigerate leftovers promptly and use within four days, reheating gently. Replace pecans with pumpkin seeds for a nut-free version. Camembert works in place of brie, but check that the wheel comes in a heat-safe package before baking. ^{[2] [3]}