Gingerbread Crusted Baked Brie
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.
Servings: 4 servings
Ingredients
- 1 five ounce wedge or small wheel of triple cream brie*
- 1 egg beaten
- 1 teaspoon half & half or milk {water will work too}
- ⅓ cup crushed gingerbread cookies
For Pinot Noir Cranberry Topping
- ¼ cup pinot noir
- 3 tablespoons brown sugar
- ¾ cups fresh 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.