Baked Brie with Rosemary Cranberry Chutney
A luxurious wheel of brie is baked until perfectly molten, then crowned with a vibrant rosemary-infused cranberry chutney. This elegant yet easy appetizer balances creamy, tangy, sweet, and herbal notes for an irresistible starter that disappears within minutes.
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.