Does it get more “holiday” than melty brie cheese with a gingerbread crust? I didn’t think so, either! But then I topped it all off with a super quick {and extremely delicious} Pinot Noir Cranberry topping that takes it to the next level.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Appetizer, Sauce
Cuisine: American
Servings: 4servings
Author: The Kitchen Prep
Ingredients
1five ounce wedge or small wheel of triple cream brie*
1eggbeaten
1teaspoonhalf & half or milk {water will worktoo}
⅓cupcrushed gingerbread cookies
For Pinot Noir Cranberry Topping
¼cuppinot noir
3tablespoonsbrown sugar
¾cupsfresh cranberries
Instructions
Preheat the oven to 350 degrees. Prepare a baking sheet by lining with parchment paper or use small baking dish.
In a small bowl, beat the egg and half and half together to make an egg wash. Place crushed gingerbread cookies in a small dish.
Using a pastry brush, brush it all over the wedge or wheel of brie. Place the brie directly into the gingerbread crumbs and press lightly to coat completely.
Place the brie onto the prepared baking sheet or dish and bake for about 15-18 minutes or until the crust has set and the brie begins to melt.
Remove from oven and top with Pinot Noir Cranberry Topping before serving with crackers or toasted bread.
For Pinot Noir Cranberry Topping
In a small saucepan, combine pinot noir and brown sugar and bring to a simmer over medium-high heat until the sugar has completely dissolved, about a minute.
Stir in cranberries and reduce heat to medium. Allow to simmer for about 2 minutes, stirring occasionally, until the cranberries have all burst and the liquid has thickened to a syrup.
Remove from heat and let cool slightly before spooning over top of the warm brie.
Notes
*In order to keep your brie intact while the crumb crust bakes, you may want to put your brie in the freezer for an hour or so before you bake it to ensure that it's super cold and doesn't melt too quickly.