Baked Brie with Cranberry Salsa

Lynnda Cloutier


Rich, warm gooey cheese is topped with cool sweet cranberries, and complimented with the bite of fresh ginger. The jalapenos add a bit of heat. Serve with plain unsalted crackers or crostini.


★★★★★ 1 vote

10 to 12


  • 1 1/2 c
    fresh or frozen cranberries
  • 1/3 c
  • 1/2 c
    lightly packed fresh mint leaves
  • 2
    scallions, coarsely chopped
  • ·
    grated zest and juice of 1 lime
  • 1 1/2 tsp
    grated fresh ginger
  • 1 to 1 1/2 tsp
    seeded and minced fresh jalapeno pepper, to taste
  • 1/8 tsp
  • 1
    wheel of brie, 19.6 oz.

How to Make Baked Brie with Cranberry Salsa


  1. In food processor, mix the cranberries, sugar, mint, scallions, lime zest and juice, ginger, jalapeno pepper and salt. Pulse until cranberries are uniformly chopped and the ingredients re well mixed. Do not overprocess.
  2. Transfer salsa to a small bowl, cover and refrigerate until sugar has dissolved and flavors have blended, at least 1 hour or up to 6 hours.
  3. Preheat oven to 350. Put the cheese on a heatproof serving dish and bake for 25 to 30 minutes, until wheel is soft when touched in center but still holds its shape. Spoon chilled salsa over hot cheese and serve at once.

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About Baked Brie with Cranberry Salsa

Course/Dish: Cheese Appetizers

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