Easy Baked Brie With Nuts and Cranberries

6 servings
10 min

Looking for a quick appetizer that's easy to make? This Baked Brie is the perfect combination of savory and sweet. It doesn't use puff pastry sheets and it has a creamy texture with an irresistible flavor that will have your guests begging for more.

Best of all, it takes less than 5 minutes to prepare!

There are so many variations of this delicious winter dish, but I've always been partial to one that includes a warm wheel of creamy cheese topped with sweet and crunchy nuts and tart, dried cranberries.

Brie cheese is a must-have item on a holiday charcuterie board and is great for parties. I'm always asked to make this oven-baked brie recipe, my guava and cheese dip, and no holiday table is complete without dill cream cheese schmear.

Why it Works

  • Baked brie cheese is one of the easiest appetizers for the holiday season. It's simple, tastes great, and takes less than 15 minutes from start to finish!
  • With just a few ingredients, this recipe will be sure to please any crowd.
  • This oven-roasted French brie cheese recipe is gluten-free.
  • It's a decadent, gooey appetizer that will leave your guests begging for more!
  • The best part is that you don't need any fancy ingredients or cooking skills.
  • You can pair it with crackers for an easy appetizer or serve it as dessert!

Easy Baked Brie With Nuts and Cranberries
Recipe details
  • 6  servings
  • Prep time: 5 Minutes Cook time: 5 Minutes Total time: 10 min
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  • ▢ 1/4 cup brown sugar packed
  • ▢ 1/4 cup chopped nuts pecans, walnuts, macadamia, pistachios
  • ▢ 2 tablespoons dried cranberries chopped or whole
  • ▢ 1 tablespoon Amaretto or brandy of your choice
  • ▢ 8 oz. wheel of Brie cheese

In a small bowl, mix the sugar, nuts, cranberries, and Amaretto.
Preheat oven to 500 degrees Fahrenheit.
Remove the brie from the box and outer packaging and place it in a small cast-iron skillet or a pie plate lined with parchment paper. You can lightly score the top rind into wedges (star shape) or diamonds if you wish.
Top the brie with the nut mixture and bake for 4-5 minutes or until the cheese is slightly softened and the sugar is melted.
  • For a more intense brandy flavor, it is best to refrigerate the topping for at least two hours or overnight.
  • If your dried fruit is too dry, add them to a bowl of boiling-hot water until they plump up, drain, and pat them dry.
  • Line your baking dish with a piece of parchment paper coming up to the sides for easy removal to a serving platter. This step is not necessary if you'll be serving it in the same dish.
  • It's a good idea to place the dish holding the brie on top of a sheet pan or baking sheet. It will catch any falling nuts or oozing cheese and help to remove it from the oven.
  • If your oven doesn't heat up to 500 F, bake at 400 F for 10-12 minutes.
  • If the cheese is oozing out before you take it out of the pan, let it sit to solidify enough to where you can remove it without losing all the insides (ask me how I know).
  • Serve with crackers (gluten-free if you have dietary restrictions), toasted French baguette slices, or sliced apples and pears. Brush the fruit wedges with lemon juice to stop from browning.
  • Refrigerate the leftovers in an air-tight container for up to three days.
  • To reheat the baked brie, place it in a microwave-safe dish and warm it for 20-30 seconds at a time. You can also put it in a 300 F warm oven for a few minutes.
  • Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used and the amount served.
  • For more tips and FAQ's please follow the link below to the original recipe on the blog.
All that's Jas
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  • Dani Hyde Dani Hyde on Oct 24, 2021

    Okay. I love the small wedges of laughing cow. Garlic n herb. I have tried others with that mold and that texture just kills me. Do you have a simple way to remove this cheese??

    • See 1 previous
    • All that's Jas All that's Jas on Oct 25, 2021

      The rind is edible and after it's been baked with the topping, you won't even feel its texture. If you're baking your Brie without a crust, it's usually best to remove the upper portion of the rind with a knife (best when cheese is cold). The sides and bottom must be left in place to keep the cheese intact as it bakes. However, for this recipe, it's best to leave the rind intact. That prevents the topping from sinking into the cheese.

  • Pam Pam on Oct 23, 2022

    How do you know in which cases should you remove the Brie rind, or not? And tips on how to remove it please?

    • All that's Jas All that's Jas on Oct 24, 2022

      Brie rind is edible. Only remove the top rind if you are placing the cheese in a round of bread or wrapping it in fillo or puff pastry - it doesn't work for this recipe, though. You can find how to remove the top rind in the original post on the blog under the FAQs section.