Even if you're not having a party, here's one more easy yet glamourous appetizer that we could eat every weekend. All it takes is a little of that goat milk Brie we just blogged, and some cranberries...
We think it's a shame that cranberries are so often relegated to Thanksgiving and Christmas; they're lovely winter berries that offer zip and color to winter recipes. They can be frozen easily, too; we often stock up on after-Thanksgiving sales and put a few bags in the freezer for use throughout the winter.
This appetizer is deliciously good - the cheese and fruit are baked until they're bubbling and oozey then scooped up with crackers. It's rich, sweet, and milky-tangy - practically a dessert. Have extra on-hand - people love this!
Baked Goat Milk Brie with Cranberry Sauce
serves 4 as an appetizer
1 4.4 ounce round goat milk Brie
1/3 cup whole berry cranberry sauce
2 tablespoons packed brown sugar
1 teaspoon vanilla
1/4 teaspoon rum or orange extract
1/8 teaspoon ground nutmeg
1 teaspoon orange zest (optional)
1/4 cup chopped pecans or walnuts.
Assorted crackers - like these cracked black pepper crackerthins or whole wheat table crackers.
Heat oven to 450°F.
Peel off top rind of Brie cheese leaving 1/4” rim on top and place in a small baking dish like a pie pan. Mix the cranberry sauce, sugar, vanilla, extract, nutmeg and zest. Top the Brie with cranberry mixture and sprinkle on the nuts.
Bake at 450°F for about 6-8 minutes or until the fruit is bubbling and the cheese is gooey. Serve immediately. Serve with assorted crackers - whole wheat are good.