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Creamy Baked Brie with Cranberry Compote: Easy Holiday Appetizer

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A simple yet elegant holiday appetizer featuring a wheel of soft brie baked until molten and topped with a tangy, homemade cranberry compote. Served with crusty baguette for dipping.

Ingredients

Scale
  • 1 wheel of Brie (8–10 oz)
  • 12 oz fresh cranberries (or frozen, thawed and drained)
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 tsp orange zest
  • 1/4 cup red wine (optional)
  • 1 tsp cornstarch mixed with 1 tsp cold water
  • Fresh thyme sprigs
  • Freshly cracked black pepper
  • Baguette or crostini for serving

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a small saucepan, combine cranberries, sugar, water, orange zest, and red wine. Bring to a boil over medium heat, then reduce to low.
  3. Simmer for 5 minutes, stirring occasionally, until cranberries burst and mixture thickens.
  4. Remove from heat and stir in the cornstarch slurry. Let cool slightly.
  5. Pat the brie dry and use a paring knife to slice off the top third of the rind to create a well.
  6. Sprinkle the exposed cheese with fresh thyme leaves and black pepper.
  7. Place brie in a small baking dish and spoon the cooled cranberry compote into the center.
  8. Bake for 12-15 minutes until the cheese is soft and jiggly.
  9. Remove from oven and let rest for 2 minutes before serving with toasted baguette slices.

Notes

Do not overcook the brie or the fats will separate. Let the brie sit at room temperature for 15-20 minutes before baking for even melting. The compote can be made ahead of time. Do not freeze the brie as the texture will become grainy.

Nutrition

Keywords: baked brie, cranberry compote, holiday appetizer, easy cheese recipe, party food, brie with cranberries, Thanksgiving appetizer

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