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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.

Recipe by Southern Living November 2001


Credit: Caitlin Bensel; Food Styling: Chelsea Zimmer; Prop Styling: Kay Clarke

Recipe Summary

8 appetizer servings


Ingredient Checklist


Instructions Checklist
  • 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.

Chef's Notes

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.