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Cranberry Brie is the perfect holiday appetizer for any parties on your calendar or your own holiday meals. Full of flavor and it’s pretty too!
Why You’ll Love This Recipe!
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!
Full of Flavor. This cranberry baked brie is the perfect appetizer for a holiday meal. The color and cranberry flavor is perfect for Thanksgiving, Christmas and New Years. And it is delicious.
So Easy! Besides the taste, I love how easy this was to put together. It only requires five ingredients and about five minutes to put together.
Ingredients Needed
- Crescent Roll dough. I used the crescent roll sheet rather than the rolls but both will work.
- Whole Cranberry Sauce. You can also use homemade cranberry sauce.
- Wheel of Brie
- Pecans or your favorite nut such as walnuts, almonds or pistachios.
- Fresh herbs such as rosemary or thyme.
How to make Cranberry Brie
- Roll out your crescent dough onto a parchment paper 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.
Tips from leigh Anne
- I think this appetizer is best enjoyed fresh out the oven but it can also be served at room temperature.
- Add a drizzle of honey or maple syrup for some extra sweetness.
- For a flavor variation, substitute the cranberry sauce for fig preserves or a favorite jam flavor.
Frequently Asked Questions
Should 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 long will leftover cranberry brie last?
Keep leftovers stored in an airtight container in the refrigerator for 2-3 days. The crust may get a little soggy as it sits in the fridge. I enjoy it most, warm out of the oven.
Can I make cranberry brie appetizer ahead of time?
Yes! Simply assemble the night before and keep stored in the fridge until you’re ready to bake the next day. I recommend serving it warm, but it’s also delicious at room temperature.
Check out more of my favorite brie recipes:
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Cranberry Brie Appetizer
Ingredients
- 8 oz. 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.
Tips & Notes:
- I think this appetizer is best enjoyed fresh out the oven but it can also be served at room temperature.
- Add a drizzle of honey or maple syrup for some extra sweetness.
- For a flavor variation, substitute the cranberry sauce for fig preserves or a favorite jam flavor.
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Nutrition Facts:
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.)