Ingredients
Method
Step-by-Step Preparation
- Prep the brie wheel: Preheat your oven to 350°F (175°C). Line a small oven-safe cast iron skillet or baking dish with parchment paper. Using a sharp knife, gently score a crosshatch diamond pattern across the top rind of the brie (do not cut through the sides or bottom, which keeps the cheese contained as it melts). Place in the baking dish.
- Simmer the cranberry honey glaze: In a small saucepan over medium heat, combine whole cranberries, honey, orange juice, orange zest, minced rosemary, and ground cinnamon. Simmer for 5 to 6 minutes, stirring occasionally, until the cranberries begin to burst and release their ruby juices, thickening into a glossy, fragrant compote.
- Toast the pecans: Stir chopped pecans into the cranberry glaze and cook for 1 additional minute so the nuts absorb the warm honey syrup. Remove from heat.
- Bake the brie: Spoon the warm cranberry pecan compote generously over the scored top of the brie wheel. Transfer to the preheated oven and bake for 12 to 15 minutes, until the cheese feels soft and molten to a gentle press in the center.
- Garnish and present: Remove carefully from the oven. Garnish with flaky Maldon sea salt and fresh rosemary sprigs. Drizzle with an extra tablespoon of warm honey.
- Serve immediately: Serve hot alongside warm toasted baguette slices, artisan crackers, and crisp tart apple wedges so guests can dip right into the gooey, flowing cheese center.
Nutrition
Notes
Hostess Secret: Scoring a shallow diamond pattern across the top rind allows the warm honey cranberry syrup to penetrate deep into the molten cheese as it bakes, infusing every scoop with bright autumnal citrus and woody rosemary aroma!