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Baked Brie with Honey, Pecans & Cranberries

Warm, creamy baked Brie topped with golden honey, toasted pecans, sweet-tart dried cranberries, and fresh rosemary for an easy holiday appetizer.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6
Course: Appetizer
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 8-ounce wheel Brie cheese
  • 3 tablespoons honey divided
  • 1/3 cup pecans roughly chopped
  • 1/3 cup dried cranberries
  • 1/2 teaspoon finely chopped fresh rosemary
  • Small pinch flaky sea salt optional
  • Crackers for serving
  • Toasted baguette slices for serving
  • Fresh apple slices for serving

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Place the unwrapped Brie wheel in a small oven-safe ceramic dish or on a parchment-lined baking sheet. Leave the rind intact.
  3. Drizzle approximately 1 tablespoon honey over the top of the Brie.
  4. Bake for 12–15 minutes, until the center feels very soft beneath the rind.
  5. While the Brie bakes, place the chopped pecans in a dry skillet over medium-low heat.
  6. Toast the pecans for 3–5 minutes, stirring frequently, until fragrant and slightly darker.
  7. Immediately transfer the toasted pecans to a plate to prevent burning.
  8. Remove the softened Brie from the oven.
  9. Drizzle the remaining 2 tablespoons honey over the warm Brie.
  10. Scatter the dried cranberries over the top.
  11. Add the toasted pecans.
  12. Sprinkle lightly with finely chopped fresh rosemary.
  13. Add a tiny pinch of flaky sea salt if desired.
  14. Garnish with a small rosemary sprig if desired.
  15. Serve immediately with crackers, toasted baguette slices, and fresh apple slices.

Notes

Leave the Brie rind intact. It is edible and helps the cheese maintain its shape while baking.
A whole wheel works better than a wedge for this recipe.
Do not overbake the Brie. Remove it once the center feels very soft beneath the rind.
Exact baking time can vary depending on the size, thickness, and starting temperature of the Brie.
Toast the pecans separately so they remain crunchy.
Add most of the honey, cranberries, and pecans after baking for the best texture and presentation.
Use rosemary sparingly because its flavor can easily overpower the Brie.
Serve immediately while the cheese is warm and creamy.
Store leftovers refrigerated for up to 3 days.
Reheat leftovers gently at 300°F (150°C) until softened.
Freezing is not recommended.