Description
A wheel of brie baked inside a gingerbread cookie crust and topped with a quick Pinot Noir cranberry sauce.
Ingredients
Units
Scale
- 1 round (8 oz / 225 g) brie, soft and creamy
- 1 cup (100 g) gingerbread cookies, finely crushed
- 2 tbsp (30 g) unsalted butter, melted
- Pinot Noir Cranberry Sauce
- 1 cup (100 g) fresh or frozen cranberries
- 1/4 cup (60 ml) Pinot Noir
- 3 tbsp (38 g) granulated sugar
- 2 tbsp (30 ml) fresh orange juice
- Crackers or sliced baguette, for serving
Instructions
- Preheat the oven to 350°F (175°C). Line a small baking dish or oven-safe skillet with parchment paper.
- Combine the crushed gingerbread cookies and melted butter in a bowl and mix until the crumbs are evenly coated.
- Press half of the gingerbread mixture into the bottom of the prepared dish. Set the brie round on top, then press the remaining crumb mixture firmly around the sides and over the top of the brie.
- Bake for 12-15 minutes, until the crust is set and the brie is visibly soft and beginning to bulge at the sides.
- While the brie bakes, combine the cranberries, Pinot Noir, sugar, and orange juice in a small saucepan over medium heat. Cook, stirring occasionally, for 8-10 minutes until the berries burst and the sauce thickens to a loose jam consistency.
- Remove the brie from the oven and spoon the warm cranberry sauce over the top. Serve immediately with crackers or sliced baguette.
Notes
- Store-bought gingerbread cookies work perfectly here — crush them in a zip-top bag with a rolling pin for even crumbs.
- A soft, creamy brie melts the best; avoid a very firm or aged variety, which won’t soften as readily in the oven.
- The cranberry sauce can be made up to two days ahead and warmed gently before serving.
- Prep Time: 10
- Cook Time: 15
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 portion