What comes to mind when you imagine a cheese dip? I’ll tell you what I thought about it way before I stumbled upon this recipe.
That creamy, orange-colored starchy cheese dip for nachos and crackers that you get at stadiums and boozy parties. The bottled kind with lots of artificial flavors that would get your tongue desperate for water later on.
That was before I knew that there was a fancier, Christmassy version of this which was luscious, pretty, and actually sophisticated. This cheese dip is made with nutty and tangy brie cheese (plus a bit of cheddar) that’s baked to gooey deliciousness and mixed with tart cranberry sauce. Then, there’s some rosemary that laces it with an extra layer of fragrance and freshness.
Encircling the brie is a flaky, golden-brown biscuit that’s buttered with parsley, which people can just pull apart before dipping it into the cheese. This cranberry baked brie is going to be that one holiday appetizer that will leave a lasting impression. I’m 100% sure of it!
This recipe goes well with low-tannin wines and white wines. Pour a glass of Chardonnay or Riesling to enjoy with it. Wining and dining done right 🙂
Do You Take the Rind Off Brie Before Baking?
When it comes to brie, the rind can become the center of a debate between cheese lovers. The good-bacteria laden rind has a strong and earthy, almost bitter taste that some people don’t enjoy and prefer to leave out of their cheese boards.
But, for the purpose of this cranberry baked brie, I’d say I have found a win-win solution. Before baking the brie, we will take off only the top rind. And before you fault me for anything, hear me out: if we leave the rind on, we wouldn’t be able to get to the warm, gooey center of the baked brie. Cutting out only the top rind and leaving the rest on turns our cheese into a sort of brie bowl, with the structure still intact whilst everything inside is soft.
What you will need for the brie dip:
- Brie cheese – Get 1 large round of brie cheese and let it warm up to room temperature. Since it is the main ingredient in this recipe, let’s use high quality cheese. It will make all the difference.
- Pro Tip: Brie that’s good has a rind that’s firm but not super chewy. If your cheese smells of ammonia, it has gone bad.
- Cranberry sauce – Get ¼ cup of cranberry sauce. We are using the canned type here but if you have your own homemade cranberry sauce, even better. This recipe is also a great way to use any leftover cranberry sauce at home.
- White cheddar –Get your favorite white cheddar cheese and shred ¼ cup of it. Always shred your own cheese for the best results!
- Fresh rosemary – To infuse the cheese dip with a woody, minty aroma. Be careful that nobody eats the tough rosemary stem to be safe.
Prepare the biscuits with the following ingredients:
- Pillsbury flaky rolls – These will be the biscuit around the cheese. I use Pillsbury, but you can use any other brand stocked in your supermarket.
- Unsalted butter – To brush on the flaky rolls, giving it a smooth and shiny finish.
- Fresh parsley – Finely chop some fresh parsley.
- Salt and black pepper – Just ½ teaspoon of each for seasoning.
This recipe looks fancy but it’s so simple to make and comes together in less than 20 minutes.
Step One: Preheat the oven to 375°F. Cut the flaky rolls in half and roll into balls.
Step Two: In a small bowl, stir together melted butter and fresh parsley.
Step Three: Arrange biscuits in a ring around the edge of a large skillet or glass dish and brush with butter parsley mixture. Season with sea salt and pepper.
- Pro Tip: Line the dish with parchment paper if using a glass dish to prevent the biscuits from sticking to the dish.
Step Four: Using a sharp knife, remove the top rind of the brie round to create a brie bowl. Then, place it in the center of the biscuits. Bake the brie for 10 minutes until it starts to melt.
Step Five: Remove the baking dish from the oven and top with cranberry sauce over the brie cheese. Sprinkle grated cheddar cheese to the melted brie and gently fold to combine.
Gently smoothen the cheese mixture into an even layer using a spatula, a butter knife, or a spoon. Top it off with a sprig of rosemary in the middle. Bake in the oven for another 8 minutes until the cheese has melted.
- Pro Tip: This cranberry baked brie is best served warm, straight from the oven. It will stay warm and oozy for up to 30 minutes, after which you can reheat it in the microwave to get it back to the same texture.
Cranberry Baked Brie Recipe
- 1 large round of brie cheese at room temperature
- 1/4 cup cranberry sauce
- 1/4 cup shredded white cheddar
- 1 sprig rosemary
- 1.5 cans refrigerated Pillsbury flaky rolls, cut in half (or whatever store-bought flaky rolls you have at your grocery store) (340 grams each can)
- 4 tablespoons unsalted butter melted
- 2 tablespoons fresh parsley finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Preheat the oven to 375°. Cut flaky rolls in half and roll into balls.
- In a small bowl, stir together melted butter and fresh parsley.
- Place biscuits in a ring around the edge of a large skillet or glass dish and brush with butter parsley mixture. Season with sea salt and pepper.
- Using a sharp knife remove the top rind of the brie round. Then place brie in the center of the biscuits. Bake for 10 minutes until the brie is starting to melt.
- Remove from the oven and add cranberry sauce and cheddar to melted brie and gently fold to combine. Smooth the cheese mixture into an even layer and top with rosemary. Return to the oven to melt cheddar for another 8 minutes.
- Bon Appetit!