Baked Goat Brie with Spiced Rosemary-Scented Honey and Red Wine Cranberries

Recipe by Faith Gorsky, www.AnEdibleMosaic.com

Laura Chenel's Goat Brie.jpg

Yield: 4 servings
Prep time:  15 mins
Cook time:  15 mins

INGREDIENTS

  • ½ cup (60 g) whole dried cranberries
  • ½ cup (120 ml) water
  • ¼ cup (60 ml) dry red wine
  • 2 tablespoons honey
  • ⅛ teaspoon allspice
  • 3 tablespoons walnuts, coarsely chopped
  • 1 teaspoon minced fresh rosemary, plus more for garnish
  • 1 (5 oz/142 g) wheel of Laura Chenel’s Goat Brie
  • Crackers or sliced baguette, for serving

DIRECTIONS

  1. For the topping, add the cranberries, water, wine, honey, and allspice to a small pot. Bring to a boil and then turn the heat down and simmer until the liquid is reduced by about ⅔, about 6 to 10 minutes. Turn the heat off, cover the pot, and let the cranberries steep for 15 minutes. After steeping, bring the cranberries back up to a boil and cook until the liquid is syrupy, about 2 to 3 minutes. Turn off the heat and stir in the walnuts and rosemary.
  2. For the brie, preheat the oven to 350F. Once the oven is preheated, unwrap the brie and place it onto an oven-safe baking dish. Bake 12 minutes.
  3. Serve the brie warm with the cranberry mixture spooned on top along with bread or crackers.
Baked Goat Brie with Spiced Rosemary-Scented Honey and Red Wine Cranberries 2.jpg