Just about everyone loves a dab of baked Brie. Now, cover it with a rum soaked fig cranberry sauce? I hope you bought two.
Today's post is really important so, run to the market - grab the few things you forgot and one extra round of brie, and get back here asap!
This baked brie is my 'official' contribution to #CaptainsTable recipe for Thanksgiving. A simple but delicious rum soaked slow cooked cranberry sauce with figs over a warm brie served as a beautiful morsel before the feast. Or if you are entertaining this season, this appetizer is a perfect addition to any holiday spread. This recipe couldn't be simpler and it looks and tastes like it was hand made by Iron Chef Batali himself. (I'm not sure who the Iron Chef of cheese would be but he seems like a good fit).
What's #CaptainsTable? It's a little giving back Captain Morgan himself (you know, like Santa, but with booze) is doing. For every tweet we get using hashtag #CaptainsTable, Captain Morgan is going to donate $1 to WhyHunger, a charity help end hunger . All the recipes submitted by our fun team of bloggers will be judged by Top Chef Hugh Acheson. There are several of us participating - so go check out the hashtag on social media and retweet so we can earn a great pirate style bounty for charity this season!
If you’ve tried this Baked Brie with Rum Soaked Fig Cranberry Sauce, or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
📖 Recipe
Ingredients
- 8 oz brie round
- 1 cup Rum Soaked Fig Cranberry Sauce - https://passthesushi.com/slow-cooker-rum-…-cranberry-sauce/
- ¼ cup crushed walnuts
- ½ teaspoon brown sugar
- pinch of salt
- crackers - apple slices, sliced crostini for serving
Instructions
- Preheat oven to 350 degrees F.
- Line a small baking sheet with parchment paper or use an oven safe dish.
- Cut the rind off of the top of the brie and place on the parchment paper (cut side up). Mound the Fig Cranberry Sauce on top. Remember, messy is chic.
- In a small bowl, toss the walnuts with the brown sugar and salt. Sprinkle over the cranberry sauce.
- Bake for 12 – 15 minutes, until the brie is warm and beginning to melt.
- Serve on parchment paper with crackers, fruit and crostini slices.
- Reheat in the microwave if needed during cocktail hour.
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
⭐ Tried this recipe? Rate it ⭐
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Christiane ~ Taking On Magazines says
Oh my gosh, I want to hug you for coming up with this appetizer. It looks absolutely amazing.
Zainab @ Blahnik Baker says
Holy Moly!! This is stunning and I am sure absolutely freaking delicious. What a great cause too!!
Erin @ The Spiffy Cookie says
I am afraid to go to the grocery today. In combination with the usual holiday last minute shoppers, there's the people freaking out because it's actually cold here and they keep issuing freeze warnings. Gotta stock up on those eggs milk and bread in order to survive the whole 12 hours that the snow/ice ever stays on the ground here.
Emily @ Life on Food says
Bakes brie is my favorite. I love this topping combination. I would totally have this for dinner.
Katrina @ Warm Vanilla Sugar says
I could eat this every freaking day! Yum!
Belinda @zomppa says
GORGEOUS! I've got a brie in my fridge, waiting to be baked....
mimi says
Oh my god this looks so good. Baked bries are some of my favorite things to serve and eat during the holidays. When I catered I made a lot of them, but always with the puff pastry or phyllo dough. This looks so much easier, but equally as delicious. Can't wait to do this! Thanks, and gorgeous photos!
Anita at Hungry Couple says
Great minds think alike, girl! I also offered up a rum soaked baked brie to the captain. 🙂
Nutmeg Nanny says
Oh how delicious is this!! The cranberry sauce alone sounded amazing but atop baked brie?? I love this 🙂