Baked Brie with Cranberry
Friday, 14 February 2014
This is such a simple idea for dinner parties or a weekend lunch when you want a full flavour meal with little to no effort. I find it easier to bake a brie this size in the dish I'm going to serve it in because when it's warm the gooey goodness inside can leak out. If you are serving smaller individual bries you can bake them on a baking tray and then use a fish slice to move them onto individual plates to serve.
I like to make a cross in the top of the brie, peel back the skin a little and put a dollop of cranberry jam in the middle; it will melt and infuse with the cheese as it bakes. Pulling the rind up also gives it a little more crunch.
Preheat your oven to 175ºC (350ºF) and bake for 10 minutes for individual rounds. For a larger round of brie bake for a little longer, up to 30 minutes should be perfect. Serve with lots of crunchy French stick and extra cranberry sauce. I like to include a green salad with a light red wine vinaigrette on the table, it has a wonderfully refreshing bite after all the cheese and if you fancy a tipple try a light Pinot Noir, it will bring out the buttery taste of the brie.