Baked Brie with Cranberry Sauce and Walnuts

Cranberry baked brie is a sweet and savoury appetizer, perfect for the holiday season. This festive cheese dip is the fastest and easiest dip you will ever make. Buttery brie is baked until melty and gooey, topped with sweet cranberry sauce and chopped pecans, and served with crackers, bread, or fruit for major dipping. It's gorgeous and delicious, yet so simple. You need to try it this fall and winter season. All it takes is about 10 minutes.

1 (8 oz) round brie, cold
½ cup Cranberry Sauce
1 Tbsp. walnuts, chopped

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6). Line a quarter sheet baking pan with parchment paper.

Place brie on top of the baking sheet and bake for 10 minutes. Remove from oven and let it sit for about 5 minutes before transferring (for easier transfer).

Carefully transfer the brie to a serving dish (or transfer it with the parchment paper), and evenly top with cranberry sauce, leaving a ½" margin around the edges.

Alternatively, you can add the cranberry sauce halfway through baking and place the brie back in the oven (for a messier look with the cranberry sauce dripping down the sides).

Sprinkle walnuts on top (optional), and serve with crackers, pita bread, breadsticks, and/or fruit.

Makes 6 servings.

Cook's Notes:

• How long does it stay melted: Once baked and gooey, it will stay that way for about 10-15 minutes. You can still enjoy it with a knife but to get it back to a melty gooey stage, you will need to reheat it.
• How to Store: Allow the baked brie to cool to room temperature (if it hasn't already). Then, place in an airtight container or wrap it tightly in plastic wrap and store it in the fridge. Although brie will be safe to eat for up to a week, it's best enjoyed within 2-4 days when the flavour and texture are still preserved.
• How to Reheat: You can reheat baked brie in a preheated 300°F oven for 15 minutes. Only portion as much brie as you intend on eating because reheating the brie multiple times will affect its texture. Also not that reheating will be messy and the cheese will ooze out onto the parchment paper since it has been cut through already. You can also reheat it in the microwave in 10-20 second increments until warm and gooey.