Baked Brie with Cranberries and Walnuts
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 35 min · vegetarian, low-carb
280 cal
10g protein
15g carbs
20g fat
per serving · estimated
Ingredients
- 1 (13 to 16 oz) brie wheel
- 1/2 cup fresh cranberries
- 1/4 cup, plus more for drizzling honey
- 1 (zest and 2 tbsp juice) orange
- 1 tsp minced, plus 1 sprig fresh rosemary
- 1/4 cup walnuts, roughly chopped
- 1, sliced baguette
Method (tap to check — screen stays awake)
- Heat the oven to 350F. Toast the walnuts on a small sheet pan 6 to 8 minutes, until fragrant, and set aside.
- Simmer the cranberries, honey, orange juice, and 2 tablespoons water in a small saucepan over medium 8 to 10 minutes, until the berries burst and it turns jammy.
- Off the heat, stir the minced rosemary and orange zest into the cranberries — the rosemary-orange jam that makes this more than cheese with fruit on it.
- Score the top of the brie in a shallow crosshatch (leave the rind on — it's the bowl) and set it in a small ovenproof skillet or baking dish.
- Bake 12 to 15 minutes, until the center feels molten when you press it. Slide the baguette slices onto the oven rack for the last 5 minutes to warm and crisp.
- Spoon the warm cranberry jam over the brie, scatter on the toasted walnuts, add a final drizzle of honey and the rosemary sprig, and serve immediately with the warm baguette. It waits for no one.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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