Baked Brie with Cranberry Chutney and Rosemary
Equipment
- 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.
Ingredients
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
Instructions
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.