I love making Baked Brie with Honey Balsamic Cranberries, Pecans, and Pomegranate when I want an elegant appetizer that’s surprisingly easy. It’s warm, creamy, sweet, and tangy all at once, and it always feels like a special dish no matter the occasion.
Why You’ll Love This Recipe
I like this recipe because it looks impressive but takes very little effort. The brie becomes perfectly soft and gooey, while the honey balsamic cranberries add brightness and balance. I also enjoy the crunch from the pecans and the fresh pop of flavor from the pomegranate.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
brie cheese wheel
fresh or dried cranberries
honey
balsamic vinegar
pecans
pomegranate arils
olive oil
salt
Directions
I start by preheating the oven to 375°F (190°C). I place the brie wheel in a small oven-safe baking dish.
In a saucepan over medium heat, I add the cranberries, honey, balsamic vinegar, a drizzle of olive oil, and a pinch of salt. I simmer the mixture until the cranberries soften and the sauce thickens slightly.
I pour the warm cranberry mixture over the brie and sprinkle chopped pecans on top. I bake the brie for about 12 to 15 minutes, until it’s soft and melty in the center but still holding its shape.
I remove it from the oven and finish by scattering pomegranate arils over the top just before serving.
Servings and timing
I usually serve this as an appetizer for about 6 to 8 people.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Variations
I sometimes add fresh rosemary or thyme to the cranberry mixture for a savory note. When I want extra sweetness, I mix in a splash of orange juice or orange zest. I also enjoy swapping pecans for walnuts or almonds depending on what I have.
storage/reheating
I store leftovers covered in the refrigerator for up to 2 days. To reheat, I warm the brie in the oven at 325°F until soft again, being careful not to overheat it.
FAQs
Can I bake the brie in advance?
I usually prepare the cranberry topping ahead of time, but I bake the brie just before serving for the best texture.
Should I remove the rind from the brie?
I leave the rind on because it helps the brie hold its shape and is completely edible.
What should I serve with baked brie?
I like serving it with crackers, sliced baguette, or apple slices.
Can I use dried cranberries?
I use dried cranberries often and simmer them a bit longer to soften them.
How do I know when the brie is ready?
I know it’s ready when the center feels soft to the touch but the wheel hasn’t collapsed.
Conclusion
I keep Baked Brie with Honey Balsamic Cranberries, Pecans, and Pomegranate in my entertaining favorites because it’s easy, beautiful, and full of flavor. Every time I serve it, it feels like a warm, inviting centerpiece that everyone loves to gather around.
