Spiced Honey Walnuts & Cranberry Baked Brie
Who doesn't love a good baked brie recipe? This seasonal baked brie recipe is so easy to make, uses just a handful of ingredients and is always a hit — especially when you're using Gunn's Hill's Brigid's Brie!
The key to a great baked brie is baking it at the right temperature to ensure that the brie is perfectly melty but doesn't get hot enough to ooze out of the delicate rind. Cook at 350F for 15 minutes is all you need to make this is a perfect holiday appetizer!
The options are limitless when it comes to baked brie toppings but this recipe tops the brie with seasonal toppings including delicious spiced honey walnuts and a sweet and tart cranberry compote, a delectable combination of textures a flavours.
Meet Our Farmers & Producers
Gunn's Hill Artisan Brie
Gunn’s Hill is a small, artisanal dairy located in Woodstock. Shep Ysselstein crafts small-batch cheeses made with a marked Swiss influence. Shep’s family have been farming in the region since the 1950s. Shep sources the milk for their line of cheeses from his family farm. The incredible Brigid's brie in this recipe is from Gunn's Hill.
If you follow our recipes, whether sweet or savoury, you'll see a LOT of them include our Rosewood honey. What can we say, it's that good! Rosewood Estates is a family owned and operated winery and meadery located in the Niagara region.
Rosewood Estates uses sustainable bee-keeping practices and integrated pest management.
Johnston's Cranberry Marsh
Cranberry growing has been a Johnston family tradition since 1950. They’re dedicated to responsible growing practices for a sustainable future. They are located in Muskoka, ON and their fresh cranberries are used to make the cranberry compote in this recipe.
One night at his local pub, founder Dihan asked the question we’ve all been too shy to ask: What happens to all the grain used to make beer?
After learning that most spent grain, especially from smaller breweries, ends up in landfills, The Spent Goods Company was born.
Spent Goods' delicious beer baguette and butter crackers are the perfect vessel to eat this brie with!
Village Juicery is a local producer of fresh certified organic cold pressed juice and plant-based foods. Founded in 2014, Village Juicery is committed to offering fresh, nutrient dense food in the region. We used their freshly-squeezed lemon juice in this recipe
Emerald Grassland's grass-fed, organic butter is the product of a special partnership between Can-Dairy and St. Brigid's Dairy Farm.
St. Brigids is an innovative Canadian dairy implementing regenerative organic land management and animal welfare practices. This herd graze on grass and healthy pastures year found which gives this butter it's vibrant yellow hue and flavour.
This is used in the cranberry compote to give it a beautiful velvety texture.
For the Spiced Honey Walnuts
- 1/3 cup Rosewood Estates honey
- 1/2 cup Mike & Mike's walnuts
- 1/2 tsp cinnamon
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 1/4 tsp cumin
- 1/4 tsp salt
For the Cranberry, Red Wine & Honey Compote
- 1 x cup Johnston's Cranberry Marsh fresh cranberries
- 1/3 cup Rosewood Estates honey
- 1/4 cup dry red wine
- 1 tbsp salted Emerald Grasslands butter
- 1 tbsp Village Juicery lemon juice
- 1 tsp fresh Mike & Mike's thyme
For the Baked Brie
Preheat oven to 350°F.
Line a baking sheet with parchment paper and unwrap your brie. Place your full brie wheel on the tray and place in the oven and bake for 10 minutes.
While the brie is baking, make your cranberry compote. In a medium saucepan, add your dried cranberries, red wine, butter, lemon juice, honey and chopped thyme and bring the mixture to a boil. Cook on medium-high heat for 5 minutes and then reduce to medium heat and let simmer for another 5 minutes.
While your cranberry compote is reducing, make your spiced honey walnuts. Roughly chop your walnuts and set aside. In a frying pan on the stove, add your honey and spices and turn the heat on to medium-high. Once the honey starts to bubble, add your walnuts and stir with a spatula to fully coat. Reduce heat to medium and allow the nuts to cook for a minute, stirring regularly to prevent the nuts from burning. Remove from heat after 1 minute.
By this time your brie should be ready. Remove it from the oven and let cool for a couple minutes. Then, carefully using a spatula, transfer the brie to your serving plate.
Immediately scoop some of the honey covered walnuts onto the top of the brie and drizzle some of the excess spiced honey over the the brie. Add your cranberry compote to the top of the brie
Try serving with our Spent Goods beer baguette and butter crackers! Enjoy immediately.
Did you try this recipe?
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