Cranberry And Rosemary Baked Brie Board Recipe

This cranberry and rosemary baked Brie board from Tasting Table Recipe Developer Jennine Rye is easy to make and a visual and culinary feast.

– ½ cup cranberry sauce – ½ cup fresh or frozen cranberrie – 1 teaspoon fresh chopped rosemary, plus extra for serving – 1 teaspoon butter – salt, to taste – pepper, to taste – 1 (7-ounce) Brie cheese round – 8 rosemary cracker – 6 almond and cranberry cracker – 6 plain cracker – 1 small bunch black sable grape – 4 ounces mixed dried meats (bresaola, prosciutto, and/or salami) – ¼ cup dried cranberrie – ½ cup dried apricot – ½ cup whole walnut – 1 tablespoon slivered almond



The cranberries, the cranberry sauce, the rosemary that has been finely chopped, the butter, and a pinch of salt and pepper should be placed in a small saucepan. 

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The mixture should be cooked over a medium heat until it reaches a gentle simmer for eight to ten minutes, after which it should be set aside. 

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A serving board that you will use to create your spread should be prepared before you bake the brie. 

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After placing the Brie in a baking tin, bake it for approximately 15 minutes, or until it becomes gooey. 

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After it has finished baking, remove it from the oven and allow it to cool for five minutes. 

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While this is going on, arrange the other components of the board in a manner that surrounds the area where the Brie will be placed. 

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In the same way that you would with any other cheese dish, you should serve it with a delicious wine alongside it.

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To begin, begin with the more substantial components, such as the crackers and the grapes.

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The Brie should be placed in the space that has been reserved on your board. Serve, and take pleasure in it.

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