Baked Cranberry Walnut Brie

Baked Cranberry Walnut Brie with a homemade cranberry sauce is a stunning festive appetizer; perfect for Thanksgiving and Christmas celebration.

Hello dear Brie!

Sorry, I obviously meant “hello, friends!” I was just destructed with the pictures and thoughts about this delicious appetizer. How’s been this Brie treating you so far? Oh well, I certainly wanted to ask you: “How’s this week has been treating you”.

I guess all these small talks are just useless today because all I can focus on is this Baked Cranberry Walnut Brie. Let me just post the recipe and get over this thing!

I must confess I never tried baked brie until this recipe. I thought there’s nothing special in this kind of appetizer even though I do like the way baked brie (or camembert) tastes on flatbreads and crostini. However, I was wrong! It is not that much about the flavour profile – though I think the flavour gets better once it’s baked. Baked brie is about the texture. All this rich and gooey goodness, and you need just a cracker to dig into this molten situation. Once it cools down and hardens, you’ll need a help of a knife, but the texture and flavour profile are still wonderful.

And you want to make it a super elegant festive recipe? Just top it with some cranberry sauce, walnuts, and fresh herbs. Red and green against white? That’s Christmas time!

Of course, you can use a store-bought cranberry sauce, but I recommend making a homemade batch; it’s so easy yet the flavour is much better. However, if you want to omit this step, please go ahead and use a jar from your store.

Either ways, it’s going to be so delicious!

Should I try any other toppings for baked brie? What’d you recommend?

Cheers for now and have a great weekend!

Baked Cranberry Walnut Brie

Category: Uncategorized


    The Brie:
  • 1 large (400 – 500 gr) wheel brie or camembert
  • 1,5 to 2 tbsp. extra virgin olive oil
  • 1 cup walnuts, roughly crumbled or halved
  • Few sprigs of fresh rosemary and thyme
    The Cranberry Sauce:
  • 2 cup cranberries, fresh or frozen
  • 1/4 cup freshly squeezed orange juice
  • 1/2 cup golden sugar
  • a pinch of cinnamon, ginger, and cardamom each (or a good pinch of pumpkin pie spice)


  1. To prepare the sauce, put all the ingredients in a medium saucepan over high medium heat. Don’t add more liquid as the cranberries will release the juice. Bring it to a boil then reduce heat, cover, and simmer, stirring occasionally, for about 10-15 minutes, or until the berries are soft. Try and adjust the spices / sugar if necessary. Off heat and let it cool.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. Unwrap the and place in a small, shallow ovenproof dish slightly larger than the brie or a piece of parchment paper.
  4. Score the top in a crosshatch pattern with a knife – few marks would be enough. Make sure you do not go all the way through to the bottom.
  5. Drizzle with the oil, and arrange the walnuts and herbs.
  6. Bake for about 15 minutes or until hot and gooey.
  7. Remove, top with the cranberry sauce (Or serve it separately) and serve. You can drizzle with some extra olive oil.
  8. Enjoy!

3 thoughts on “Baked Cranberry Walnut Brie

  1. Kelsie | the itsy-bitsy kitchen says:

    The only way to improve on baked Brie is by adding cranberries. This looks delicious, Ben! I looove cranberries and I’ll be trying this very soon!

  2. Baked brie is heavenly! I love what you’ve done here and suggested it as an appetizer. Great idea! I’m going to suggest this to my mother-in-law who is in charge of the cheese board this year!
    Neil recently posted…Raspberry BunsMy Profile

  3. Now you’ve got my attention here, Ben! I love brie, and you’re right that baking it totally does something special. (I love the “molten situation” comment. Perfect description!) Baked brie is always a holiday favorite in the appetizer category, but I love how you’ve put a Christmas spin on this with the cranberries, walnuts and herbs. This would be a huge hit in our house!
    David @ Spiced recently posted…Italian Almond CookiesMy Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge