For something extra special this holiday season, make this indulgent baked brie and cranberry sauce appetizer. Brie is a cheese platter staple. Its amazingly creamy texture makes it a perfect spreading cheese that also goes well with slices of fruit. While usually served at room temperature, I like to serve my brie hot and almost completely melted. Kick things up a notch by baking your brie until it’s molten and absolutely delicious.
Instead of a plain old cheese platter, greet your guests with a gooey, sweet and cheesy treat. Serve this baked brie with a warm loaf of sliced French bread or water crackers. Make fresh cranberry sauce up to two days before. The beauty of this appetizer is that it’s so easy. Simply slice off the top rind of the brie, slather on the cranberry sauce and bake.
This recipe works best if you have a small baking dish that snugly fits the brie. Either a mini cast iron pan or small glass baking dish will do. In a pinch, use aluminum foil shaped into a bowl on a baking sheet.
Makes 1 1/2 cups
1 bag of fresh cranberries (12 oz)
2 tablespoons of sugar
1 cup water
Combine the sugar, water and cranberries in a small saucepan. Bring to a boil over medium high heat.
Reduce the heat to a simmer and cook for 15 minutes. The cranberries will start to pop, use the back of a wooden spoon to stir the mixture against the sides of the pot. Once the cranberries have released the pectin and appear gelled. It’s done. About 30-45 minutes.
Baked Brie and Cranberry Sauce Appetizer
1 small wheel of triple cream brie cheese
1/2 cup cranberry sauce
1 small baguette to serve
Preheat oven to 350 degrees Fahrenheit.
Use a sharp knife to remove the top layer of the cheese rind so the cheese is exposed. Place the brie in a small cast iron skillet or other small metal or glass oven-proof dish.
Slather the brie with cranberry sauce and bake for 10-15 minutes until brie is almost completely melted. Serve with sliced French bread.
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Photos by Ally Jane Grossan
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