Published: / 22 Comments
Recipe Print
This post may contain affiliate links. For more information, please see our affiliate policy.
Baked Brie recipe with Honey-Balsamic Cranberry Sauce, topped with Pecans and Pomegranates - perfect appetizer for the holidays!
Baked brie recipe is one of those easy appetizers that you just put in the oven to bake while you're reaching for crackers and preparing plates. While at it, why not make a delicious cranberry sauce to go with the melting brie cheese?
I love this time of the year! Festivities, decorations, Christmas music, snow. I am still in love with the holiday season as much as when I was a kid. And one of the best things about this time of year is that I get to indulge myself in cooking with the holiday ingredients, such as cranberries, pecans, and pomegranate. I use them literally on everything! Not surprisingly, these make great toppings and taste DELICIOUS on a soft, melted, baked brie cheese.
This baked brie recipe is so easy. Just bake the brie in the preheated oven at 350 F for 15 minutes. In the mean time, prepare the honey-balsamic cranberry sauce. Then pour it over the freshly baked brie, and sprinkle with the toppings: chopped pecans and pomegranate seeds! That's it! The whole recipe takes at most 30 minutes.
It's also a very budget-friendly appetizer. Many varieties of brie cheeses sold in the grocery stores are cheap and affordable. And, when baked and adorned with cranberries, pecans, and pomegranate, the melted soft cheese makes a really beautiful and delicious snack. Even though this baked brie recipe is supposed to make 6 servings, it's so good, my husband and I ate the whole wheel of brie that you see on the photos just by ourselves, in one sitting. And, we had a whole dinner afterwards, too.
Talking about dinner. If you want to make something other than ham for Christmas dinner, check out this beautiful and deliciousroast duck with honey-balsamic glaze, or makeduck breast with cranberry sauce, or try easy and super tastypaprika roasted cornish hen with vegetables.
Also, if you need some ideas for sides I have a great collection of10 holiday side dishes.
And, I do hope you try this baked brie cheese recipe and enjoy it as much as my husband and I did!
4.67 from 109 votes
Baked Brie with Cranberries, Pecans, Pomegranate
Cranberries, Pecans, Pomegranate make great toppings and taste DELICIOUS on a soft, melted, baked brie cheese. Make your holidays perfect with this baked brie recipe!
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Appetizer
Cuisine American
Servings 6 servings
Calories per serving 317 kcal
Author: Julia
Ingredients
- 8 oz brie cheese (whole wheel of brie cheese)
- ½ cup honey
- ¼ cup balsamic vinegar
- ½ cup dried cranberries
- ½ cup pecans chopped
- ⅓ cup pomegranate seeds
Instructions
Preheat oven to 350 degrees.
Line a small baking dish with parchment paper. Place brie into the baking dish. Bake for 15 minutes until the brie softens.
To a small saucepan or skillet, add honey, balsamic vinegar, and dried cranberries. Bring this mixture to boil, constantly stirring, then reduce heat to low and simmer for 1 minute, stirring, until the sauce reduces just a bit, and the cranberries puff up.
Carefully transfer the brie to a serving dish, using something flat like a pie server. Top with hot honey-balsamic-cranberry mixture. Sprinkle with chopped pecans and pomegranate seeds.
Serve with crackers.
Nutrition
Nutrition Information
Baked Brie with Cranberries, Pecans, Pomegranate
Amount per Serving
Calories
317
% Daily Value*
Fat
16
g
25
%
Saturated Fat
7
g
44
%
Cholesterol
37
mg
12
%
Sodium
241
mg
10
%
Potassium
139
mg
4
%
Carbohydrates
36
g
12
%
Fiber
1
g
4
%
Sugar
33
g
37
%
Protein
8
g
16
%
Vitamin A
225
IU
5
%
Vitamin C
1.1
mg
Calcium
80
mg
8
%
Iron
0.6
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
« 10 Holiday Side Dishes
Santa's Peanut Butter Cookies »
Please share your comment and Star Rating in the comments section below.
I appreciate your feedback!
Reader Interactions
Comments
DebbieHello Julia, can the topping be made the day before and then rewarm after baking brie? Or, alternative preparing topping day before and instead of rewarming just top and bake with Brie? Thank you
Reply
- Julia
Debbie, both options would work great! You can make the topping the day before and warm it up separately or together with brie (in the oven) when ready to serve.
Do not warm up the topping with the pomegranate seeds - just sprinkle them fresh on top.
Also, keep pecans separate and add them right before serving, as they will lose all their texture and get soft and soggy in the sauce.
Enjoy and Happy Holidays! ❤️❤️
Reply
- Angela
If I use a high quality balsamic vinegar I got from Italy that is already thick do I need to add the honey?
Reply
- Julia
Angela, no, you don't need to add honey if you use a thick, high-quality aged balsamic vinegar. Enjoy and Happy Thanksgiving! ❤️
Reply
- jodi
I so want to try this!!!
Reply
- Julia
It's really good! Happy Holidays!
Reply
- Cindy
can you use fresh cranberries
Reply
- Julia
Cindy, if you want to use fresh cranberries, I would do this:
1) Roast fresh cranberries in the preheated oven at 400 F on the parchment paper line baking sheet (spread out the cranberries) for about 15-20 minutes or until most of the cranberries have popped.
2) Add roasted cranberries to a heat-proof medium bowl. Add honey (to taste), and mix. And then use them in this recipe (adding the balsamic, etc.).Reply
- Judy
I would like to take this to a Thanksgiving get together. Can you recommend a way to modify this recipe with suggestions for prep/transporting and reheating?
Reply
- Julia
Judy, I would do the following to make it ahead:
1) Make the sauce in advance.
2) Bring pecans in a small Ziploc bag and pomegranate arils in another separate small Ziploc bag.
3) Take the refrigerated brie still packaged. Bake the brie when ready to serve and warm up the sauce briefly in the microwave.
4) When the brie is done, pour the warmed-up sauce over the brie and top with pecans and pomegranate.Reply
- Pam
This brie was a showstopper yesterday! So beautiful. the only problem was that it wasn't enough cheese - so will have to make more next time.
Reply
- Julia
So pleased this recipe was a hit at your Thanksgiving! Thank you for taking the time to share your positive feedback - I appreciate it!
Reply
- Debra
This was our appetizer this Thanksgiving, and it was a hit! The cheese got cold since we were running late, but it didn't matter - the cranberry sauce made it so delicious! Will make it again.
Reply
- Julia
This appetizer is a great choice for Thanksgiving! Glad you liked it and thank you for your comment and a 5-star review - I appreciate it! 🙂
Reply
- Julie
Looks yummy! Would Craisins be dried cranberries, or are there unsweetened ones?
Reply
- Julia
Craisins would work great! I used dried sweetened cranberries.
Reply
- J
Looks delicious!
Reply
- Amy FREEZE
I just made this tonight using dried cranberries. Everyone loved it! I did bake it with the sauce on it with made it even better.
Reply
- Julia
Amy, I am so glad you gave this recipe a try and enjoyed it! It sounds delicious to bake the brie with the sauce on it!
Reply
- Jan
Great recipe! This is now my go-to for baked brie. You don't miss the pastry at all, and it's beautiful, too.
Reply
- Julia
Glad you liked this recipe!
Reply
- Judy
Oh my!! This sounds terrific and I am going to make it for MY husbands 75th birthday dinner with nine close friends on The 30th!
Reply
