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Appetizers are my favorite part of a meal and this Cranberry Brie is at the top of the list. It’s the perfect holiday appetizer for any parties on your calendar or your own holiday meals.
Many times appetizers are an overlooked part of a meal but I love to fix a couple of really good appetizers to have for people to snack on while dinner is finishing up. It also helps keep the masses under control if dinner is delayed at all!
Traditionally my go to, stand by appetizer is Roasted Garlic and Artichoke Dip  I love this dip and could eat the whole thing myself!!
The other appetizer I will be fixing this year is a new recipe for me, Cranberry Brie. A friend was raving about it on the phone the other day so I decided I needed to give it a try.  I especially love this appetizer during the holiday time because of the color and the cranberry. It’s perfect for Thanksgiving, Christmas and New Years.
My friend was right, this cranberry brie is so yummy. Everyone loved it and my husband even ate the leftovers for breakfast the next morning.
Besides the taste, I love how easy this was to put together. It only requires five ingredients and about five minutes to put together:
- Crescent Roll dough. I used the crescent roll sheet rather than the rolls but both will work.
- Whole Cranberry Sauce
- Brie
- Pecans
- Fresh rosemary
Do I Remove the Rind from the Brie?
The rind is totally edible but I usually scrape off what I can with the tip of a knife or if it has a heavier rind I trim it off .
How to make Cranberry Brie
- Roll out your crescent roll dough onto a parchment covered baking sheet. If you are using the dough for rolls, press the seams together with your finger.
- Bake the dough for 5 minutes at 425 degrees F.
- Cover baked dough with cranberry sauce.
- Lay slices of brie on top. .
- Return to oven and bake for 6-8 more minutes or until dough is golden brown and cheese is melted.
- Sprinkle with chopped pecans and fresh rosemary.
- Cut into slices to serve.
Other favorite holiday appetizers:
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Cranberry Brie Appetizer
Cranberry Brie Pizza
Ingredients
- 1 8oz. can crescent rolls
- 3/4 cup whole berry cranberry sauce
- 8 oz. sliced Brie cheese
- 1/2 cup chopped pecans or walnuts
- 1 Tbsp fresh rosemary chopped
Instructions
- Preheat oven to 425.
- Use a lightly greased baking sheet or cover sheet with parchment paper.
- Unroll crescent rolls and lay on baking sheet in one piece, press seams together.
- Bake 5 minutes or until lightly brown.
- Remove from the oven and cover with cranberry sauce, leaving an edge.
- Lay slices of cheese on top of cranberry sauce.
- Return to oven and bake for 6-8 more minutes or until dough is golden brown and cheese is melted.
- Sprinkle with pecans and rosemary.
- Cool 5 minutes and cut into wedges or squares.
Nutrition Facts:
Dave says
Look fab, will have to try, method sounds a bit wonky, should step 6 follow step 8?
Dave says
Probably need to put the cheese on at some point too 😉
Leigh Anne says
Sorry , just updated the recipe.
FoodontheTable says
Such a great idea! I can’t wait to try this as an appetizer for thanksgiving dinner.
Michelle says
I’m finally catching up on my blog reading and was thrilled to find this recipe on yours! Cranberry brie “pizza” is one of my go-to appetizers. I love it, and it always garners lots of compliments and lots of requests for recipes!
I stopped making it in the round “pizza” form, opting instead to lay out the crescent dough in one big rectangle so that I can then cut it into squares. Much, much easier on the preparation AND on the consumption.
I so enjoy your blog, Homebased Mom!
Leigh Anne says
April and Joan – Thanks for the yummy new recipes to try!
Stephanooch – So glad you enjoyed the the cranberry brie pizza – it will be a new favorite at our house too!
Cariann – Hope the guys enjoy it!!
Cariann says
This sounds heavenly… It also sounds like it will go well with our Thanksgiving Dinner II… My dad is getting a buffalo rib roast and I will be cooking it…
I was trying to come up with a good starter for the guys and this will be PERFECT!! Thanks for sharing..
Stephanooch says
Your Cranberry brie pizza is so yummy! We tested it out tonight. This was the first time I had baked brie, and it tastes so much better that way! I’m so excited to have a new recipe for Thanksgiving! Thanks 🙂
GAil Trela says
Am I missing the part when to add to Brie cheese?
april ballou says
Years ago my sweet mother hand wrote all her recipes on darling recipe cards and duplicated them for my 2 sisters, my 2 sister-in-laws and me. She gave them to us along with a matching recipe box.
On the master copies she wrote a little something extra for us. For instance on this recipe she wrote “my friends say MSG will make me crazy. I’m a little odd anyway. maybe nobody will notice.” On the back she wrote “If there is anything lovely, seek after these things.” Most of them are just random thoughts she had but I will treasure them forever.
Recipe for Pork Cha shu
It is a tad vague especially the cooking time. We buy our pork tenderloin at Costco in a twin pack.
We call it “Pork ChaR Shu”
5-6 cloves of garlic sliced
1 C. soy sauce
1 C. sugar
1/2 tsp. MSG
1 tsp. powdered ginger
few drops of red food coloring
Pierce Pork tenderloin with fork
Marinate in large casserole dish over night
Bake at 325 for about 3 hours until done.
Slice on an angle
Garnish with sesame seeds and chopped green onoins
Reserve juice to pour on top of sliced meat.
Enjoy
april ballou says
Leigh Anne,
My family has had Pork Char Shu along with turkey ever since I can remember. I’m not sure when my momstarted serving it. It is absolutly divine. And the smell when I walk in her home, mmmmmmmm. I’l email you the recipe. It’s a pork loin marinated in the most delicious asian sauce.
April
Joan Callaway says
My friends can’t believe how wonderful these are as a first course – oyster lovers or not! It’s not polite to lick the shell or ramekin!
Oysters Dunbar
Recipe By : Joan Callaway (improvised)
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons butter
4 green onions, diced
3 tablespoons flour
1/2 bottle clam juice
1 jar oysters
1 package frozen artichoke hearts
1/8 teaspoon salt
1/8 teaspoon pepper
dash tabasco sauce
1/2 cup bread crumbs, seasoned
3 Tablespoons Parmesan cheese
2 Tablespoons butter or less…just enough to moisten crumbs.
Saute green onions in butter. Add flour to make a roux. Add oyster water and if needed a little additional water or clam juice. Cook a little while to thicken. Add very small oysters or ones that have been cut into bite-sized pieces., boiled artichoke hearts that have been cut into same size as oyster bites, along with some scrapings from leaves if you have cooked the artichokes fresh rather than frozen. Season to taste with salt, white pepper, a bit of Tabasco. Cook all about ten minutes. Then drop this insipid looking goo into a small ramekin. (I use small shells…), cover with buttered Parmesan bread crumb mixture…and place in hot oven for browning and heating through. (You can make ahead and heat through when you plan to serve.)
NOTES : This was one of my favorite appetizers at Corinne Dunbars, a restaurant in the Garden District of New Orleans when we lived there back in the late 60’s. I don’t know if it is still there. I’ve never been able to get the recipe for this luscious appetizer, but this is pretty close, I think.
Joan Callaway says
These sound delicious, but my family would never forgive me if I didn’t make:
Crab Canapes
1 8 oz. pkg. butterflake refrigerator rolls (any of the ones that can be separated into 36 pieces)
8 oz. water chestnuts, drained and sliced
Combine the following ingredients:
7 1/2 oz. can of crabmeat (or fresh would be delicious)
1 Tbsp. chopped green onion
4 oz. Swiss cheese, shredded
1/2 c. mayonnaise
1/4 tsp. curry powder
1 tsp. lemon juice
Preheat oven to 400 degrees.
Separate each butterflake roll into three pieces (36 pieces in all), placing on greased baking sheet. Spoon on crab mixture. Top each with a water chestnut slice. Bake at 400 degrees for 12 minutes. Serve hot. May be reheated. (Note: Make plenty because IO’ve seen guests follow a tray of them around like starving vultures.)