Make an easy and elegant holiday appetizer by topping a round of baked Brie with sweetened cranberry sauce and toasted pecans. Serve with assorted crackers, gingersnaps, apple slices or pear slices.
1 (16-ounce) round Brie
1 (16-ounce) can whole-berry cranberry sauce
1/4 cup firmly packed brown sugar
2 tablespoons spiced rum*
1/2 teaspoon ground nutmeg
1/4 cup chopped pecans, toasted
How to Make It
Trim rind from top of Brie, leaving a 1/3-inch border on top. Place Brie on a baking sheet.
Stir together cranberry sauce and next 3 ingredients; spread mixture evenly over top of Brie. Sprinkle evenly with pecans.
Bake Brie at 500° for 5 minutes. Serve with assorted crackers and apple and pear slices.
*2 tablespoons orange juice may be substituted for spiced rum.
If you can't find a 16-ounce round of Brie, you can use a slightly larger round or 2 (8-ounce) rounds. If you want a little bit less of the cranberry sauce mixture, use a 14-ounce can and it will be plenty.