Ingredients
Method
Baking Walkthrough
- Preheat your oven to 375°F (190°C). Lightly grease a small oven-safe cast iron skillet, ceramic brie baker, or line a rimmed baking sheet with parchment paper.
- In a small saucepan over medium heat, combine fresh cranberries, maple syrup, orange juice, orange zest, ground cinnamon, and nutmeg. Bring to a gentle simmer.
- Cook the cranberry compote for 5 to 7 minutes, stirring occasionally, until the cranberries pop open and release their natural juices, forming a thick, glossy ruby-red sauce. Stir in the chopped pecans during the final minute to warm through. Remove from heat.
- Place the cold wheel of Brie into the baking dish. Using a sharp paring knife, score the top rind in a crosshatch diamond pattern (or slice off the very top 1/8-inch of rind if you prefer a completely open molten cheese pool).
- Bake the Brie in the preheated oven for 12 to 14 minutes until the wheel feels completely soft, warm, and swollen with melted cheese beneath the rind.
- Immediately spoon the warm spiced cranberry pecan compote generously over the top of the molten Brie. Drizzle with 2 tablespoons of pure honey, sprinkle with fresh minced rosemary, and finish with a pinch of flaky sea salt.
- Serve immediately while molten and bubbling hot, surrounded by toasted artisan baguette crostini, gourmet seeded crackers, and crisp apple slices.