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.
- 8 oz brie round
- 1 cup Rum Soaked Fig Cranberry Sauce, https://passthesushi.com/slow-cooker-rum-…-cranberry-sauce/
- 1/4 cup crushed walnuts
- 1/2 tsp brown sugar
- pinch of salt
- crackers, apple slices, sliced crostini for serving
- 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.