Holiday Baked Brie with Cranberry-Orange Compote and Walnut Crostini

Allergens

Dairy (Brie Cheese), Nuts (Walnuts)

Ingredients

• 1 (8
• ounce) wheel of brie cheese, rind on
• 2 cups fresh or frozen cranberries
• 1/2 cup granulated sugar
• 1/4 cup orange juice
• 1 tablespoon orange zest
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper, freshly ground
• 1 loaf of French baguette or sourdough bread, sliced into 1/2
• inch thick rounds
• 1 cup walnuts, roughly chopped
• 4 tablespoons unsalted butter, melted
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a medium saucepan, combine cranberries, sugar, orange juice, orange zest, cinnamon, nutmeg, salt, and black pepper. Cook over medium heat for about 10 minutes or until the cranberries have burst and the mixture has thickened slightly. Remove from heat and let it cool.
3. Slice the baguette into 1/2 inch thick rounds. Arrange them on a baking sheet in a single layer, brush with melted butter, and sprinkle with chopped walnuts. Bake for 8 10 minutes or until golden brown and crispy. Remove from the oven and let them cool.
4. Place the wheel of brie on a separate baking sheet. Bake in the preheated oven for 12 15 minutes or until the cheese is softened and slightly melted. Remove from the oven and let it cool for a few minutes.
5. To serve, place the warm brie on a large serving platter. Spoon the cranberry orange compote around the brie, allowing some to pool in the center for dipping. Arrange the walnut crostini around the edge of the platter and garnish with fresh parsley.

Chef’s Insight

- The warmth of the brie and crostini creates an inviting atmosphere that encourages conversation and connection among guests. Serve with a warm beverage, such as mulled wine or hot apple cider, to enhance the festive experience.