Cranberry Pecan Baked Brie

Alissa

Flaky on the outside, creamy in the middle, and sweet-tart on top! This baked brie is your go-to holiday appetizer. The warm cranberry compote and toasted pecans add a festive crunch and color, while rosemary ties it all together with that cozy Thanksgiving feel. It’s simple, elegant, and surprisingly easy to make.

Brie gives a boost of protein and calcium, while cranberries bring antioxidants and gut-loving polyphenols. A lighter, whole-food version of the traditional cheese board favorite- this one actually fits your gut-friendly spread.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 6

Calories: 155

Ingredients Method Notes

Ingredients

For the Brie:

1 wheel of brie 8 oz
¼ cup cranberry compote
2 tbsp chopped pecans
Fresh cranberries for garnish
Small rosemary sprigs for garnish
Crackers or sliced baguette for serving

Cranberry Compote:

¾ cup fresh or frozen cranberries
1 tbsp orange juice or water
½ 1 tbsp maple syrup or honey
Pinch of salt
Optional: splash of vanilla or pinch of orange zest

Method

Make the compote:

In a small saucepan, combine cranberries, orange juice, maple syrup (or honey), and salt.
Cook over medium heat until cranberries pop (5–7 minutes).
Reduce heat and simmer 3–4 minutes until thickened. Stir in optional vanilla or zest and set aside.

Prep the brie:

Preheat oven to 375°F. Place the brie on parchment paper on a small baking dish.
Top and bake:
Spoon cranberry compote over the brie, then sprinkle with chopped toasted pecans.
Bake for 10–12 minutes until the center feels soft when pressed and starts to melt.

Decorate and serve:

Let rest 5 minutes. Garnish with fresh cranberries and rosemary sprigs.
Serve warm with crackers or baguette slices.

Notes

Tips:

• Bake on parchment for easy transfer

• Optional: drizzle honey or maple syrup on top before serving for extra shine

Macros (per serving, no crackers)

Calories	Protein (g)	Fat (g)	Carbs (g)	Fiber (g)	Sugar (g)
155	6	12	4.5	0.5	3