Baked Brie with Cranberry Pecan Topping is one of those dishes that feels luxurious but couldn’t be easier to make. My story with this recipe began after moving from Tuscany to the U.S. and discovering all the cozy traditions tied to fall and winter holidays here. While I trained in classic Italian kitchens, creamy cheeses like Brie weren’t part of our usual spread. Still, this one caught my heart.
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After years of fatigue led to a gluten intolerance diagnosis, I had to rethink every dish. I was determined not to lose the joy food brought into my life. Thankfully, this baked Brie with cranberry pecan topping required almost no substitutions it was already gluten free with just a few mindful tweaks.
Now, it’s a centerpiece at my gatherings. Sweet, tart, nutty, and creamy all in one bite. Whether you’re entertaining guests or enjoying a quiet evening with a glass of wine, this recipe never disappoints.
Baked Brie with Cranberry Pecan Topping
Equipment
- small baking sheet or oven-safe dish
- mixing bowl
- parchment paper
- spoon
- oven
Ingredients
- 1 wheel Brie cheese (about 8 oz)
- 1/2 cup whole cranberry sauce (homemade or canned)
- 1/4 cup chopped pecans, lightly toasted
- 1 tbsp maple syrup or honey
- 1 tbsp dried cranberries (optional)
- 1 sprig fresh rosemary (for garnish, optional)
- gluten free crackers or apple slices, for serving
Instructions
- Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment paper or use an oven-safe dish.
- Place your Brie on the prepared baking sheet. You can leave the rind on; it softens beautifully when baked.
- In a small bowl, mix cranberry sauce, maple syrup, chopped pecans, and dried cranberries (if using).
- Spoon the topping evenly over the Brie. Don’t worry if it spills—it’ll look rustic and beautiful once baked.
- Bake for 12–15 minutes, until the Brie feels soft in the center. Avoid overbaking to prevent collapse.
- Remove from oven, garnish with rosemary, and serve immediately with apple slices or gluten-free crackers.
Notes
Nutrition
Ingredients for Baked Brie with Cranberry Pecan Topping
This show stopping appetizer comes together with simple pantry staples. Here’s what you’ll need:
- 1 wheel of Brie cheese (about 8 oz)
- ½ cup whole cranberry sauce (homemade or canned)
- ¼ cup chopped pecans, lightly toasted
- 1 tablespoon maple syrup or honey
- 1 tablespoon dried cranberries (optional, for texture)
- Fresh rosemary sprig (for garnish, optional)
- Gluten free crackers or apple slices, for serving
Looking for a delicious gluten free cracker pairing? Try it with one from our gluten-free dinner rolls post for a tender side.
How to Make It (Step by Step)
This recipe comes together in under 30 minutes. Here’s how to do it:
1. Prep the oven
Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment paper or use an oven-safe dish.
2. Unwrap the Brie
Place your Brie on the prepared baking sheet. You can leave the rind on it softens beautifully when baked.
3. Make the topping
In a small bowl, mix cranberry sauce, maple syrup, chopped pecans, and dried cranberries.
4. Assemble
Spoon the topping evenly over the Brie. Don’t worry if it spills a little it’ll look rustic and beautiful once baked.
5. Bake
Bake for 12–15 minutes, until the Brie feels soft in the center. Avoid overbaking so it doesn’t collapse.
6. Garnish & Serve
Remove from oven, garnish with rosemary, and serve immediately with apple slices or gluten-free baguette.
Expert Tips for Success
To make the perfect baked Brie with cranberry pecan topping, keep these helpful tips in mind:
- Toast the pecans first for extra flavor. You can use a dry skillet over medium heat for 2–3 minutes.
- Use parchment paper to make transferring the Brie easier and neater.
- Bake just before serving. The cheese is best warm and gooey, right out of the oven.
- Add crunch by serving with thinly sliced apples or gluten-free zucchini bread for a sweet-savory contrast.
Want to serve this as part of a full spread? Pair it with these gluten-free appetizer ideas for a delicious mix of textures.
Easy Variations to Try
Mini Brie Bites:
Use small Brie wheels or wedges to create individual portions of baked Brie with cranberry pecan topping. Perfect for parties!
Wrapped in Puff Pastry:
For a classic look, wrap the Brie in gluten-free puff pastry before baking. Slice and serve for added crunch. It goes wonderfully with my gluten-free carrot cake as a sweet finish.
Nut-Free Version:
Substitute pumpkin seeds or sunflower seeds if you’re avoiding nuts. The result is just as flavorful.
Herb Infused Topping:
Add chopped fresh thyme or rosemary to the cranberry mixture for a more savory profile. I’ve also topped it with a spoonful of lemon balm syrup for a citrusy twist.
Storage and Reheating Instructions
Can you save leftovers? Yes but act fast!
- Refrigerate: Wrap leftovers tightly and refrigerate for up to 3 days.
- Reheat: Place in a 300°F oven for 8–10 minutes until soft again.
- Avoid freezing: The texture of Brie doesn’t freeze well.
Got extra topping? Spoon it over your morning gluten-free banana bread or warm it slightly and drizzle it on yogurt.
Why Readers Love This Baked Brie Recipe
- Ready in under 30 minutes
- Uses seasonal, affordable ingredients
- Naturally gluten free with zero compromise
- Elegant enough for holidays, easy enough for weeknights
- Always gets rave reviews
If you’re hosting a party, serve it alongside my gluten-free chicken taquitos for a mix of creamy and crunchy flavors.
Final Thoughts
Baked Brie with Cranberry Pecan Topping is more than just a recipe it’s the kind of dish that brings people together. It’s rich without being heavy, festive without being fussy, and endlessly versatile. I hope it becomes a favorite in your home, just as it has in mine.
For more feel good dishes made gluten free without compromise, check out my easy gluten-free dinner recipes or cozy up with a slice of gluten-free blueberry coffee cake.
Buon appetito,
Matteo
Can I use Camembert instead of Brie?
Yes! Camembert has a similar creamy texture and works just as well.
What should I serve it with?
Serve it with crackers, sliced baguette, or fruit. Gluten-free cheesecake bites make a great follow up dessert.
Can I prep this ahead?
Assemble it up to 24 hours ahead, cover, and refrigerate. Bake just before serving.
Can I make it without cranberry sauce?
You can use fig jam, apricot preserves, or my homemade mango pickle for a sweet spicy twist.