With five minutes of prep time, this incredibly easy appetizer is a favourite around the holidays — or any day for that matter. You don’t even need to splurge on a fancy Brie, a budget choice is just as delicious with every sweet and savoury bite. And while this holiday recipe calls for walnuts or hazelnuts, as well as cranberries or cherries, feel free to add in whatever nuts and dried fruit you prefer. Almond and pecans are always tasty, alongside apricots or figs. You can also swap out the herbs for a strip of orange or lemon zest too.
Feel free to try different nuts and dried fruits.
Preheat the oven to 375°F. Place the Brie in a small oven-safe skillet or a parchment paper-lined baking tray. Score the top with a paring knife for the cheese to quickly warm. Bake until softened and slightly puffed all around about 15 minutes.
While the Brie is in the oven, make the topping: combine the brown sugar, maple syrup, butter and thyme in a small saucepan over medium heat. Bring to a low boil; cook, stirring until brown sugar is dissolved, about 1 minute. Stir in nuts and dried cranberries.
Immediately top warm Brie with hot pecan cranberry mixture and serve with crackers and fresh fruit if desired.
TIP: If using a heat-safe small skillet or ceramic dish, the Brie will stay warm for up to 15 minutes. It can also be reheated in the microwave until warm, about 30 seconds. If you’re a fan of toasted nuts, feel free to toast them before adding to the brown sugar mixture. Do so over medium heat, stirring until lightly browned, 3-5 minutes.