Few dishes manage to be as effortless yet unforgettable as baked Brie with cranberry chutney and rosemary. This melty wheel of rich, creamy cheese, tucked under a bubbling blanket of tangy-sweet chutney, perfumed with fresh rosemary, is everything you want in a holiday appetizer: warm, cozy, beautiful, and absolutely irresistible. Whether you're putting together a Christmas charcuterie board or looking for easy appetizers for Christmas that will impress without stress, this dish is a guaranteed crowd-pleaser. It’s a staple at my gatherings because it comes together in under 30 minutes and vanishes in even less time.
Baked Brie with Cranberry Chutney and Rosemary
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Appetizer
Cuisine American, French
Small saucepan for simmering the cranberry chutney. A non-stick or stainless steel one works best.
Baking sheet for baking the Brie. If you’re wrapping it in puff pastry, use parchment paper to avoid sticking.
Sharp knife to score the Brie and finely chop your herbs and shallots.
Microplane or zester for getting that fine orange zest that elevates the chutney.
Mixing spoon or spatula for stirring the chutney as it cooks.
Serving plate or cheese board choose something that retains heat a bit if possible, like wood or ceramic.
For the Baked Brie
- 1 8 oz wheel of Brie (double cream preferred)
- 1 tablespoon fresh rosemary finely chopped
- 1 tablespoon honey
- 1 sheet of puff pastry thawed (optional for wrapping)
For the Cranberry Chutney
- 1 cup fresh or frozen cranberries
- ½ cup brown sugar
- 1 small shallot finely chopped
- 1 tablespoon grated fresh ginger
- ¼ cup apple cider vinegar
- ¼ cup orange juice
- Zest of 1 orange
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- Pinch of salt
To Serve
- Assorted crackers crostini, or toasted baguette slices
- Fresh rosemary sprigs for garnish
Optional: pomegranate seeds or toasted walnuts for extra texture
Make the Cranberry Chutney
In your saucepan over medium heat, combine the cranberries, brown sugar, chopped shallot, grated ginger, apple cider vinegar, orange juice, orange zest, cinnamon, allspice, and a pinch of salt. Stir to combine. Bring to a gentle boil, then reduce heat and simmer for 10–12 minutes, stirring occasionally, until the cranberries burst and the mixture thickens into a chunky jam-like texture. Remove from heat and let it cool slightly.
Prep the Brie
While your chutney cools, preheat your oven to 375°F (190°C). If you're using puff pastry, roll it out slightly on a floured surface. Place the Brie in the center. Drizzle honey over the top of the Brie, then sprinkle it with chopped rosemary. You can either bake the Brie as is or wrap it in puff pastry. If wrapping, fold the pastry over the Brie, sealing the edges, and flip it seam-side down onto a parchment-lined baking sheet. Brush the top with a little egg wash (1 egg beaten with a splash of water) for a golden finish.
Bake the Brie
Place the Brie (wrapped or unwrapped) on a baking sheet and bake for 15–20 minutes, or until the cheese is soft and gooey and the puff pastry (if using) is golden brown.
Assemble and Serve
Transfer the baked Brie to a serving plate or board. Spoon the cranberry chutney generously over the top. Garnish with fresh rosemary sprigs, pomegranate seeds, or toasted walnuts if desired. Surround it with crackers, crostini, or bread slices and serve immediately while warm and melty.
Perfect Pairings
This baked Brie sings when paired with the right accompaniments:
- Drinks: A crisp glass of sparkling wine, such as Prosecco or Champagne, cuts through the richness. A fruity red like Pinot Noir or a wintery mulled wine also pairs beautifully with the cranberry and spice elements.
- Other Appetizers: Round out your spread with roasted nuts, fig jam, olives, and a mix of fresh fruit like grapes, pears, and apple slices for a festive, balanced Christmas party food idea.
- Charcuterie: Add this Brie to a larger Christmas charcuterie board alongside cured meats like prosciutto, salami, and soppressata, plus sharp cheeses like aged cheddar for contrast.
- Bread Pairings: While crackers work great, slices of warmed sourdough, cranberry walnut bread, or even garlic-rubbed crostini make excellent choices.
FAQs
1. What type of Brie should I use?
Opt for a double cream Brie for that luscious, melty texture. Triple cream can also be used for an even richer mouthfeel, but avoid overly aged Brie, which may not melt as evenly.
2. Can I use a different type of cheese?
Camembert is the best substitute if Brie isn’t available. It’s slightly earthier but has a similar texture and behaves the same when baked.
3. Can I make this ahead of time?
Yes! The cranberry chutney can be made up to a week in advance and stored in the refrigerator. You can also assemble the Brie (with or without puff pastry) a few hours ahead and keep it in the fridge until ready to bake.
4. Is puff pastry necessary?
Not at all. Puff pastry gives a nice texture contrast and makes for a dramatic presentation, but the Brie is just as delicious when baked plain and topped with the chutney.
5. Can I add other ingredients to the chutney?
Absolutely. Diced apples, chopped dried apricots, or even a splash of port wine can elevate the chutney. Just be sure not to overpower the Brie’s mild flavor.
