Festive Cranberry Pecan Stuffed Brie Recipe
If you’re looking for a show-stopping holiday appetizer that’s equal parts elegant and effortless, this Cranberry Pecan Stuffed Brie is it! Creamy brie is layered with mascarpone, honey, cranberries, pecans, and fresh rosemary, making every bite rich, tangy, and perfectly festive.
Ingredients
- 8 oz wheel of brie
- 4 oz mascarpone room temperature
- ¼ cup chopped pecans save 1 tsp for garnish
- ¼ cup chopped dried cranberry save 1 tsp for garnish
- 1 tsp orange zest
- 2 tsp fresh rosemary chopped save 1 tsp for garnish
- 2 tbsp honey divided
Instructions
- Carefully cut the brie wheel in half horizontally to create two equal rounds. Set aside. (it’s easier to cut when it is straight from the fridge)
- In a small bowl, combine the mascarpone, chopped pecans, dried cranberries, orange zest, rosemary and 1 tbsp honey.
- Spread the mascarpone mixture evenly over the cut side of the bottom half of the brie. Place the top half of the brie back on top, like a sandwich.
- Drizzle the remaining tablespoon of honey over the top of the brie.
- Garnish with more chopped fresh rosemary cranberries and pecans on top. Enjoy!
Notes
How do I store leftovers?
Wrap the stuffed brie tightly in plastic wrap and refrigerate for up to 3 days. Enjoy cold or let it sit at room temperature for 20 minutes before serving again.
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