Baked Brie with Cranberries and Maple Syrup

Baked Brie with Maple Roasted Cranberries is an easy holiday appetizer and it’s so darned pretty! Baked Brie doesn’t always come across my radar when I’m thinking about what to serve for guests. I think that’s because it’s so easy it feels a little bit like cheating. But all it took was one bite of that melted cheese to remind me that this is a classic for a reason. I took my version in a different direction from what you usually see these days. I think Brie is rich enough and doesn’t need a sweet, caramelized topping. Instead, I went with tart, maple roasted cranberries, they work really well with the buttery cheese. Serve it with crackers or a thinly sliced, grilled baguette. The only problem is it tends to disappear quickly. Like, instantaneously. So don’t leave the room or you might not get a bite.

1½ cups fresh cranberries, rinsed
2 Tbsp. pure maple syrup
1 (8 or 9 oz) round Brie cheese

Garnish:
sprigs fresh rosemary

To Serve:
whole-wheat crackers or toasted baguette slices

Set oven to 375°F (190°C, Gas Mark 5).

Spread the cranberries out in a single layer in a baking dish. Toss with the maple syrup, coating all the berries.

Roast for about 15-20 minutes until the cranberries are starting to burst and get juicy.

Put a round of Brie in a small skillet or small baking dish. Top with the roasted cranberries and bake for another 7 minutes or so, just until the cheese is runny.

Garnish with some rosemary sprigs and a few raw cranberries, and then serve right away with crackers or toasted baguette slices.

Cook's Notes: Wheels of Brie keep for a long time in the fridge, and so do cranberries. Keep both around and you’ll have the makings of a really festive appetizers at a moment’s notice.