Baked Brie with Cranberry, Pear and Pecan Topping
Creamy melted brie cheese topped with tart cranberry relish, fresh pear, toasted pecans, and aromatic rosemary. Warm and slightly browned on top, this appetizer pairs beautifully with crusty bread, crackers, and fresh pear wedges for an elegant starter or cheese course.
Ingredients
- 2 wheels (8-ounces each) brie cheese
- ½ cup cranberry relishfig jam1:1fruit preserve
different flavor but similar texture and sweetness
- 1 pear, Royal Riviera, cored and chopped
- ½ cup pecans, chopped
- 1 tablespoon brown sugar
- 1 tablespoon butter, melted
- 1 teaspoon rosemary, fresh, chopped
- 1 teaspoon lemon zest
- pears, Royal Riviera, cored and cut into wedges
- bread, sliced
- crackers
Instructions
- 1
Preheat oven to 350 degrees.
- 2
Line two small baking dishes with parchment paper.
- 3
Place one wheel of brie cheese in the center of each dish on the parchment paper.
- 4
Spread about 1/4 cup of cranberry relish on top of each wheel.
- 5
In a medium bowl, combine chopped pears, pecans, brown sugar, melted butter, rosemary, and lemon zest.
- 6
Spoon the pear mixture over the cranberry relish layer on each wheel.
- 7
Transfer to preheated oven and bake until brie is warm and topping is slightly browned.
- 8
Serve warm with pear wedges, sliced bread, and crackers.
Tips
Bake one wheel at the start of the party and the second wheel later in the evening for optimal presentation and warmth.
Good to Know
Leftovers keep refrigerated in an airtight container for up to 3 days. Reheat gently in a 325-degree oven until warmed through.
Assemble wheels in baking dishes with all toppings up to 4 hours ahead. Cover and refrigerate. Add 1-2 minutes to baking time if baking from cold.
Serve immediately while warm and cheese is at peak creaminess.
Common Mistakes
Overbake to avoid dried-out brie and overly browned topping
Use quality brie to avoid waxy texture that resists melting
Substitutions
Dairy-Free Swaps
General Alternatives
different flavor but similar texture and sweetness