For something extra special this holiday season, make this indulgent baked brie and cranberry sauce appetizer. Brie is a cheese platter staple. Its amazingly creamy texture makes it a perfect spreading cheese that also goes well with slices of fruit. While usually served at room temperature, I like to serve my brie hot and almost completely melted. Kick things up a notch by baking your brie until it’s molten and absolutely delicious.

Instead of a plain old cheese platter, greet your guests with a gooey, sweet and cheesy treat. Serve this baked brie with a warm loaf of sliced French bread or water crackers. Make fresh cranberry sauce up to two days before. The beauty of this appetizer is that it’s so easy. Simply slice off the top rind of the brie, slather on the cranberry sauce and bake. 

This recipe works best if you have a small baking dish that snugly fits the brie. Either a mini cast iron pan or small glass baking dish will do. In a pinch, use aluminum foil shaped into a bowl on a baking sheet.

Cranberry Sauce

Makes 1 1/2 cups

Ingredients

1 bag of fresh cranberries (12 oz)
2 tablespoons of sugar
1 cup water

Directions

Combine the sugar, water and cranberries in a small saucepan. Bring to a boil over medium high heat.

Reduce the heat to a simmer and cook for 15 minutes. The cranberries will start to pop, use the back of a wooden spoon to stir the mixture against the sides of the pot. Once the cranberries have released the pectin and appear gelled. It’s done. About 30-45 minutes.

Baked Brie and Cranberry Sauce Appetizer

Serves 6

1 small wheel of triple cream brie cheese
1/2 cup cranberry sauce
1 small baguette to serve

Directions

Preheat oven to 350 degrees Fahrenheit.

Use a sharp knife to remove the top layer of the cheese rind so the cheese is exposed. Place the brie in a small cast iron skillet or other small metal or glass oven-proof dish.

Slather the brie with cranberry sauce and bake for 10-15 minutes until brie is almost completely melted. Serve with sliced French bread.

Related on Eco Salon

Nectarine, Arugula and Brie Panini 

Zucchini and Goat Cheese Sliders 

10 Quick, Easy and Tasty Appetizers 

Photos by Ally Jane Grossan 

The post Throwback Recipe: A Classic Bubbling Baked Brie with Cranberry Sauce appeared first on EcoSalon.

Looking for a simple yet new and exciting summer sandwich idea? This panini recipe with Brie cheese, arugula and ripe, juicy summer nectarines may just hit the spot…or two. The tart, sweet and creamy flavors meld gorgeously.  Make sure you make enough to share with friends.

Sweet nectarines, accented with honey and freshly ground black pepper, may seem like an unusual combination. But once you try it in this panini recipe, you’ll be reaching for all kinds of stone fruit. Plums, apricots, or peaches would all work in this summery sandwich.

Seasonal Nectarine, Arugula & Brie Panini Recipe

Serves 2

Ingredients

honey, 1 tbsp
baby arugula leaves, 1/2 cup (1/2 oz)
Brie cheese, 2 oz, room temperature
ripe but firm nectarine, 1, thinly sliced
levain bread, 4 slices, each about 1/2 inch thick
olive oil, 1 tbsp

Directions

1. Preheat the sandwich grill. Brush 1 side of each bread slice with oil, then spread the unoiled sides with the Brie, dividing it evenly. On 2 of the bread slices, layer the nectarine, dividing it evenly. Sprinkle the nectarine with a pinch of salt and a generous pinch of pepper, then drizzle with the honey and top with the arugula. Place the remaining 2 bread slices on top, oiled sides up, and press gently.

2. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted, the cheese is melted, and the arugula is barely wilted, 3–4 minutes. Serve.

This recipe comes from Perfect Panini by Jodi Liano. Recipe reprinted with permission by Weldon Owen, July 16, 2013.

Image by Maren Caruso.

The post Seasonal Nectarine, Arugula & Brie Panini Recipe appeared first on EcoSalon.