Cranberry Baked Brie
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
Gallery
Credit:
Caitlin Bensel; Food Styling: Chelsea Zimmer; Prop Styling: Kay Clarke
Recipe Summary
Ingredients
Directions
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.
