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Home » Recipes » Appetizer Recipes

November 18, 2013 · 11 Comments

Baked Brie with Dried Cherries

Appetizer Recipes· Christmas· French

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Baked Brie with Cherries, Pecans and Rosemary
Baked Brie with dried cherries, pecans, rosemary and honey collage photo.
Baked Brie with dried cherries, pecans, rosemary and honey.

The combination of the cherries, pecans, and fresh rosemary give this baked Brie a sweet, woodsy flavor that has been a favorite appetizer in my family for years.

A close up of a Baked Brie with Cherries

We love baked Brie cheese served warm as an appetizer and this one with dried cherries, fresh rosemary and honey is our favorite. 

Now before you read this recipe, I have a disclaimer. I try to scrape off as much as the white rind as I can before adding my topping and baking.

There is no real reason to do this, but I find that it's easier to cut into once it's warm to place on toasted bread or crackers.

You can leave it on if you'd like, there is no harm in eating the rind. Again, just my personal preference. I started doing it when the kids were younger because they refused to eat it with the white rind on it. Then, it just stuck. 

Baked Brie with Dried Cherries

How do you make baked brie?

For this recipe you'll need a large wheel of Brie cheese, dried cherries, pecans, honey, fresh rosemary and refrigerated crescent roll dough.

When I first started making this you could only get the crescent rolls with those dotted lines and had to pinch them together.

But so many people used these rolls for this purpose that the companies got smart and made full sheets without perforations in them so now it's even easier to cover the cheese in this recipe. 

Start by preheating your oven to 425 degrees F. Soften the cherries in warm water, drain, chop; then set aside. In a separate bowl, combine the cherries, pecans, honey, and chopped rosemary until it forms a paste.

Using a small knife, scrape off the white coating on all sides of the Brie (again, this is optional); then add the cherry mixture on top.

Open the crescent roll dough, and using a rolling pin, roll it out so that it will cover the entire Brie. It’s okay if you have to piece it together.

Cover the cheese with the dough and place on a baking sheet with the seam side down. Bake for approximately 15-20 minutes or until crust is lightly browned.

Remove from the oven, and let cool 5 minutes before serving with crackers. ~Enjoy!

 

Baked Brie with dried cherries, pecans, rosemary and honey.

 

More Brie Recipes

  • Brie and Raspberry Jam Panini
  • Blueberry Pistachio Brie en Croute
  • Brie Bites
  • Flank Steak Stuffed with Brie & Zucchini
  • Pumpkin & Brie Mini Quiche

 

VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.

A close up of a Baked Brie with Cherries

Baked Brie with Dried Cherries, Rosemary, Honey and Pecans

Carrie's Experimental Kitchen
The combination of the cherries, pecans, and fresh rosemary give this baked Brie a sweet, woodsy flavor that has been a favorite appetizer in my family for years.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Appetizer
Cuisine American
Servings 10

Ingredients
  

  • 1- (19-ounce) wheel of brie cheese
  • ½ cup dried cherries
  • ¼ cup chopped pecans
  • ¼ cup honey
  • 1 teaspoon chopped fresh rosemary
  • 1 package refrigerated crescent roll dough

Instructions
 

  • Preheat oven to 425°F.
  • Soften the cherries in warm water. Drain the water, chop, then set aside.
  • In a separate bowl, mix the cherries, pecans, honey, and rosemary until it forms a paste.
  • Using a small knife, scrape off the white coating on all sides of the Brie, then add the cherry mixture on top. (optional)
  • Open the crescent roll dough, and using a rolling pin, roll it out so that it will cover the entire Brie. (It’s okay if you have to piece it together.)
  • Cover Brie with the dough, and place on a baking sheet with the seam side down.
  • Bake for approximately 15-20 minutes or until crust is lightly browned.
  • Remove from the oven, and let cool 5-10 minutes before serving. Serve with crackers.

Nutrition

Calories: 323kcalCarbohydrates: 21gProtein: 13gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 54mgSodium: 518mgPotassium: 98mgFiber: 1gSugar: 13gVitamin A: 536IUVitamin C: 0.1mgCalcium: 107mgIron: 1mg
Keyword brie
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Baked Brie with dried cherries, pecans, rosemary and honey collage photo.

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Previous Post: « Pumpkin Cheese Ball
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Reader Interactions

Comments

  1. Carla Shiver says

    November 21, 2013 at 1:05 pm

    I'm thankful for having somewhere to live and food to eat.

    Reply
  2. Meryl says

    November 20, 2013 at 2:44 am

    I'm thankful for my health.

    Reply
  3. Manda says

    November 19, 2013 at 10:25 pm

    My husband.

    Reply
  4. Susan C says

    November 19, 2013 at 3:55 pm

    I am thankful for so much - excellent health, a great job, the best friends in the world, a roof over my head, plenty of food.

    Reply
  5. Meredith L says

    November 18, 2013 at 11:07 pm

    I am thankful for my friends and family.

    Reply
  6. Skywest says

    November 18, 2013 at 4:26 pm

    I am thankful to now be living in the same city as my daughter!

    Reply
  7. Alexis says

    November 18, 2013 at 3:47 pm

    I am ever so thankful for the grandparents that raised me- and taught me how to cook!

    Reply
  8. BJ says

    November 18, 2013 at 8:46 pm

    Awesome for you to do this. It is so grand for people to be sharing recipes and also the interactions online with each other at this time of year. This looks like it could be one of my one or two new recipes I try for every Thanksgiving dinner. This and the sweet potato cornbread I found on Google+ from a contact. Now here you come with the other, sweet!

    Reply
  9. Tiffany Ng says

    November 18, 2013 at 1:26 pm

    This Brie recipe looks amazing, I hope to try it myself.

    Reply
  10. cecille isaguirre says

    November 18, 2013 at 12:15 pm

    Real food that can be recreated and not just for eye candy 🙂

    Reply
    • Carrie Farias says

      November 18, 2013 at 1:03 pm

      Thanks for entering Cecille. Can you please click on the Rafflecopter link above where it says +1 so your entry will be counted.

      Reply

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