Imagine the scene: a wheel of brie cheese, warm and gooey in the center, topped with a vibrant cranberry chutney fragrant with fresh rosemary. That first bite where the creamy cheese meets the sweet-tart chutney creates an explosion of flavor that’s simply unforgettable. Baked Brie with Rosemary Cranberry Chutney isn’t just an appetizer—it’s an experience that brings people together. This dish has saved countless gatherings of mine, from impromptu visits to holiday celebrations.
The beauty lies in its elegant simplicity, requiring minimal effort but delivering maximum impact. Let me show you why this appetizer deserves a permanent spot in your entertaining repertoire.
Why This Recipe is Awesome
Baked Brie with Rosemary Cranberry Chutney stands in a league of its own because it masterfully balances simplicity and sophistication. You don’t need advanced culinary skills to create something that looks and tastes like it came from an upscale restaurant.
The combination of melty, rich brie with the sweet-tart cranberry chutney creates a perfect flavor harmony. The fresh rosemary adds an aromatic, piney note that elevates this dish beyond ordinary cheese appetizers. The contrast of temperatures and textures—warm, gooey cheese against cool, slightly chunky chutney—creates a sensory experience that guests can’t stop talking about.
What makes this recipe particularly brilliant is its versatility. It’s equally at home at casual gatherings and elegant dinner parties. Plus, the chutney can be made days ahead, making this a stress-free option when entertaining.
Equipment needed: Saucepan, wooden spoon, baking dish, parchment paper, oven
Baked Brie with Rosemary Cranberry Chutney
Ingredients
For the Brie
- 1 8-10 oz wheel of brie cheese
- 1 tablespoon olive oil optional, for brushing
- For the Rosemary Cranberry Chutney:
- 2 cups fresh cranberries or frozen, thawed
- 1/2 cup granulated sugar
- 1/4 cup orange juice freshly squeezed preferred
- 2 tablespoons honey
- 2 sprigs fresh rosemary about 2 tablespoons chopped
- 1 tablespoon orange zest
- 1/4 teaspoon cinnamon
- Pinch of salt
For Serving
- Assorted crackers or sliced baguette
- Fresh rosemary sprigs for garnish optional
Instructions
- Preheat your oven to 350°F (175°C) and place a rack in the middle position. Line a small baking dish with parchment paper for easier cleanup.
- Make the cranberry chutney by combining cranberries, sugar, orange juice, honey, chopped rosemary, orange zest, cinnamon, and salt in a medium saucepan. Bring to a simmer over medium heat.
- Cook the chutney for 8-10 minutes, stirring occasionally, until cranberries have burst and the mixture has thickened to a jam-like consistency. Remove from heat and let cool slightly.
- Prepare the brie by placing it on the parchment-lined baking dish. If desired, score the top rind in a crosshatch pattern (this is optional but helps the cheese melt more evenly).
- Bake the brie for 12-15 minutes until it feels soft and yielding when gently pressed in the center. It should be warm throughout but still hold its shape.
- Remove the brie from the oven and carefully transfer to a serving plate if desired.
- Top the warm brie with the cranberry chutney, either spooning it over the entire wheel or allowing some to cascade down the sides for a more dramatic presentation.
- Garnish with a sprig of fresh rosemary if desired, and serve immediately with crackers or sliced baguette.
Notes
- For best melting results, let the brie sit at room temperature for 20-30 minutes before baking.
- The chutney can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Warm slightly before topping the brie.
- If you prefer, you can remove the top rind of the brie before baking, though this isn’t necessary—the rind is edible and adds texture.
- For a twist, try wrapping the brie in puff pastry before baking for a more substantial appetizer.
- Leftover chutney works wonderfully on sandwiches or with roasted meats.
Calories & Nutritional Info
- Calories: Approximately 210 calories per serving (based on 8 servings, brie only with chutney)
- Fat: 14g (9g saturated)
- Carbohydrates: 16g (14g sugar)
- Protein: 7g
- Contains: Dairy (not suitable for vegans or those with dairy allergies)
- Gluten-free: The cheese and chutney are gluten-free, but serve with gluten-free crackers if needed
Common Mistakes to Avoid
- Overbaking the brie: Bake just until it’s soft but still holds its shape. Overbaking will cause it to collapse completely.
- Using cold brie straight from the refrigerator: Allow it to warm slightly at room temperature for more even melting.
- Adding the chutney before baking: This prevents the cheese from melting properly and can burn the sugars in the chutney.
- Not preparing enough accompaniments: People will go through more crackers or bread than you expect with this irresistible dip.
- Cutting the brie immediately: Give it 2-3 minutes after coming out of the oven to settle but serve while still warm.
Alternatives & Substitutions
- Cheese options: Try Camembert instead of brie for a slightly stronger flavor, or a small wheel of goat cheese for a tangier profile.
- Fruit alternatives: Replace cranberries with cherries, figs, or apricots for different seasonal variations.
- Herb substitutions: Thyme or sage can replace rosemary if preferred.
- Sweetener adjustments: Use all honey or maple syrup instead of sugar for different flavor notes.
- Add nuts: Sprinkle toasted walnuts, pecans, or pistachios over the finished dish for added texture.
- Spice it up: Add a pinch of cayenne pepper or chopped jalapeño to the chutney for a spicy-sweet contrast.
FAQs
Can I make this ahead of time?
You can prepare the cranberry chutney up to 3 days ahead and store it in the refrigerator. The brie should be baked right before serving for the best melty texture, but you can have it ready to pop in the oven.
Should I remove the rind from the brie?
It’s not necessary to remove the rind—it’s completely edible and helps the cheese maintain its shape while baking. If you strongly dislike the rind, you can remove the top portion only before baking.
My brie collapsed completely—what went wrong?
You likely baked it too long. Brie should be warmed just until soft but still holding its shape—usually 12-15 minutes at 350°F. Watch it closely as oven temperatures vary.
What can I serve besides crackers?
Sliced apples and pears, toasted baguette, breadsticks, or even vegetable crudités like endive leaves make excellent vehicles for the warm cheese and chutney.
Can I freeze leftover baked brie?
I don’t recommend freezing baked brie as the texture changes significantly. However, unused chutney freezes beautifully for up to 3 months.
Final Thoughts
Baked Brie with Rosemary Cranberry Chutney brings together simple ingredients in a way that feels special and celebratory. Don’t be surprised when this becomes your signature appetizer—the one friends request by name. The combination of creamy cheese and aromatic fruit is timeless for good reason.
So grab a wheel of brie, make that chutney, and watch as everyone gathers around with delight.
