Here’s a show-stopping appetizer for your next holiday party. A whole round of Brie gets baked, and then topped with a zesty compote of fresh cranberries, honey, butter, lemon juice, and fresh thyme. The tart but slightly sweet compote is an excellent complement to the creamy, fatty Brie. And the toasted pecans that get sprinkled on at the end add great texture and crunch. The dish is served with crostini (but you could use sturdy crackers), and looks just right for the holidays thanks to the red cranberries and green thyme leaves. The compote can be made up to three days ahead of time and then warmed slightly in the microwave or on the stove before serving.
1 (9½-oz.) Brie round
1 cup fresh cranberries
¼ cup honey
1 tablespoon salted butter
1 teaspoon fresh lemon juice
1 teaspoon fresh thyme leaves, plus sprigs for garnish
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup chopped toasted pecans
Crackers or crostini (optional)
Sat fat 9.72g
How to Make It
Preheat oven to 350°F. Place Brie on a parchment paper-lined rimmed baking sheet. Bake in preheated oven until softened, 12 to 15 minutes. Cool 5 minutes.
Combine cranberries, honey, butter, lemon juice, thyme leaves, salt, and pepper in a saucepan over medium; bring to a simmer. Cook, stirring occasionally, until cranberries soften and mixture is syrupy, about 4 minutes. Cool slightly. Serve Brie warm topped with cranberry compote and pecans. Garnish with thyme sprigs, and serve with assorted crackers or crostini, if desired.
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