Apartment Therapy The Kitchn | Recipe: Baked Goat Milk Brie with Cranberry Sauce

Are you having an Oscars party tonight? Are you trying any of our hors d'oeuvres for the Oscars, like There Will Be Blood Orange Jelly Smiles or Juno's Pregnant Dates?

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 1/4â€ 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.