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Warm Brie with Honeyed Fruit Compote makes a beautiful, quick and easy appetizer. Made with a honeyed cranberry walnut fruit compote, this baked brie recipe is festive for the holidays!
This baked brie recipe makes one of my go-to appetizer recipes and one that I am so excited to share with you all from the upcoming Add a Pinch cookbook. The warm oozy brie topped with the sweet, yet tart honeyed compote is always a crowd favorite and perfect for serving throughout the holidays!
It is one of the easiest and most versatile appetizers to make, too!
This baked brie appetizer uses just a handful of ingredients that I keep stocked in my refrigerator and pantry this time of year, making it perfect to put together when guests drop by throughout the holidays. Since it only takes about 15 minutes to make, it is no wonder that I turn to it time and time again for easy entertaining! I think you will, too.
But, let’s talk about the versatility for just a minute. In the book, I provide the perfect version of this recipe for spring and summer using berries along with this cranberry walnut version for the holidays. But you know what? You can easily adapt this recipe to include your favorite in-season fruits like peaches, figs, plums, and more! How great is that?
To make my Warm Brie with Honeyed Fruit Compote, I bake my brie until it is melty and oozy (don’t you love those words!), about 12 to 15 minutes. While the brie is warming, I make my compote by simmering fresh orange juice until it has reduced and then add my cranberries and orange zest and cook until the compote has thickened, about 5 minutes. I then top the warm brie with my fruit compote, walnuts and then drizzle the honey over top.
I love to serve it with fresh apple and pear slices, crackers, or even toasted baguette slices.
I hope you love this recipe as much as we do.
Warm Brie with Honeyed Cranberry Walnut Fruit Compote Recipe
- ¼ cup fresh orange juice
- 1 cup fresh whole cranberries
- 1 tablespoon grated orange zest
- 1 (8-ounce) wheel Brie cheese
- ½ cup chopped walnuts
- 2 tablespoons honey
- Preheat the oven to 400°F.
- Simmer the orange juice in a 2-quart saucepan set over medium-low heat until reduced, about 3 minutes. Add the cranberries and orange zest and cook until the mixture is thickened and coats the back of a spoon, about 5 more minutes.
- Meanwhile, place the Brie on a 12-inch round ovenproof serving platter or in a medium ovenproof skillet. Bake until the cheese is softened, 12 to 15 minutes. Remove from the oven, top with the warm fruit mixture and the nuts, and drizzle honey on top. Serve immediately.
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This recipe is from my upcoming Add a Pinch cookbook to be released March 2017 by Clarkson Potter. Available now for pre-order.
I opened your page this morning and was thrilled to see this GORGEOUS dish! I love warm brie, and I can’t wait to make this recipe! It just looks delicious!!! I’m making it today and again during Christmas.
Thanks for sharing this with us, Robyn! I wish you the best on your upcoming cookbook – I pre-ordered mine and am so excited for it to be released. Merry Christmas to you and your family!
Robyn, you are a life saver! I have friends coming over Friday night and wanted an appetizer that would impress. Boy, does your Brie recipe take care of that. Of course, I had to make it today to make sure it was as easy to make as it looked. This recipe is so easy and sooo.. good! I have found my “signature” party dish! Can’t wait for your book to come out so I can try all your new recipes. I preordered today!
Oh I’m so happy you tried it today and found it was so easy! So honored it will be your “signature” dish this season!
I’m appreciate you pre-ordering my book too – that means so much to me!
Thanks so much for everything, Anne! I loved hearing from you!
Have a very Merry Christmas! xo
Wow, this looks amazing. A great appetizer! The compote makes it look ike a glistening pile of rubies!
Aww, what a sweet compliment, Jessie! This is so simple to make – and so good! Thank you! xo
Robyn: Don’t laugh………but I’ve always wanted to ask about ‘baked brie’. I love different cheeses and, yes, I like brie, but I can’t stand to eat the outside casing – it is so bitter to me. Can I cut this off of the wheel of brie and put it in a puff pastry instead?? Then put the compote on top of that? If I don’t enclose the cheese in something, it’ll melt all over the place – right? Thanks for your help! Aline
Yes, you can definitely remove the rind of the brie and then wrap it in puff pastry and bake. Then, just top it with the honeyed fruit compote once baked. I hope you enjoy it! xo