Baked Brie with Honey, Walnuts And Cranberries

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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You know the question… If you could take only one food with you to a desert island, what would it be? Well, folks, my answer is, and always has been, cheese. Specifically, brie or camembert… well, and Castello, of course. I only discovered soft cheeses in my late teens (up till then, Cheddar was pretty much all I was familiar with) and since the fateful day I found it at the corner dairy, I’ve been obsessed with the stuff.

So when my fave sister (well, my only one), who knows and indeed shares my passion for cheese, bought me a fancy ceramic Brie baking dish for Christmas, I was one exceedingly happy camper. Eager to try it out, I bought a brie as soon as the shops opened post-Christmas and here’s the result. One deliciously melty, creamy brie studded with walnuts and dried cranberries and swathed in honey straight from the honey-comb. Is there anything more delectable?

And, just so you know, you don’t need a fancy ceramic dish to bake brie. Placing the cheese on a baking sheet works just as well or, better still, a large oven-proof ramekin. Once it’s out of the oven, simply cover with a piece of foil to keep the cheese warm and melty till you’re ready to serve it.

Speaking of which, most folks tend to serve baked brie with some crackers or crusty bread, some fresh fruit or fruit preserves, and a glass of wine (there’s hot debate about whether it should be red or white). As for me, I say ‘just show me the cheese’! Enjoy!


Baked Brie with Honey, Walnuts And Cranberries

Transform a simple wheel of brie into a gourmet appetizer with this Baked Brie recipe! Warm brie cheese melts to gooey perfection, creating a decadent base for a symphony of textures and flavors. Crunchy walnuts add a delightful textural contrast, while tart cranberries provide a burst of sweet-and-tart brightness. A drizzle of honey adds the perfect finishing touch of sweetness.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Servings 2 Servings
Calories 208 kcal


  • 4.4 oz brie round (unwrapped and at room temperature)
  • Scattering of walnuts (chopped roughly)
  • Scattering of dried cranberries
  • About 2 tablespoons of runny honey (or piece of honey comb)


  • Pre-heat your oven to 180C (360F).
  • Place the brie into a brie ceramic dish if you have one, and top with walnuts and dried cranberries. Alternatively, place the brie onto a baking sheet lined with parchment paper (baking paper) and top with walnuts and dried cranberries.
  • Place the brie (uncovered) into the middle of the oven and bake for about 12-15 minutes, until the surface feels soft when gently compressed.
  • Remove and, if not serving immediately cover either with the ceramic dish lid or place a piece of foil lightly over top – this will help the brie retain its heat from the oven to the table.
  • When ready to serve, drizzle over some honey and serve with crusty bread or crackers.


Apparently it’s best to avoid triple cream bries, as they become too runny when baked.You could just as easily bake a camembert, if you prefer.While I used a small round of brie, the same process applies for a bigger round.
To serve, you can slice the round into wedges or, if you don’t like the rind, you can slit the top open in a cross pattern, peel back the edges and dip your crackers/bread directly into the melted cheese.


Calories: 208kcalCarbohydrates: 0.3gProtein: 13gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 62mgSodium: 392mgPotassium: 95mgSugar: 0.3gVitamin A: 369IUCalcium: 115mgIron: 0.3mg
Keyword Baked Brie Walnuts Cranberries Honey
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


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