This gooey, melty wheel of cheese—topped with a vibrantly-hued cranberry honey—is sure to be a showstopper, especially when baked in a mini cast-iron skillet. Orange peel, fresh thyme, and cracked black pepper infuse the syrup with layers of flavor, and a sprinkling of roasted almonds adds crunchy contrast.
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- Yields:
- 8 serving(s)
- Total Time:
- 30 mins
- Cal/Serv:
- 138
Ingredients
- 1/4 c.
honey
- 1/4 c.
fresh or frozen cranberries
- 1/4 tsp.
cracked black pepper
- 2
2-inch strips orange peel, plus orange zest for serving
- 2
sprigs fresh thyme, plus more for serving
- 1
8-oz. wheel Brie or Camembert
- 2
to 3 tbsp. deeply roasted almonds, roughly chopped
-
Crackers and sliced baguette, for serving
Directions
-
- Step 1Heat oven to 350°F.
- Step 2In small saucepan, combine honey, cranberries, pepper, orange peel, and thyme and bring to a simmer; simmer, stirring occasionally and lightly smashing cranberries, until cranberries have softened and syrup slightly thickens, 2 to 3 minutes. Discard orange peel and thyme, transfer to bowl, and let cool 10 minutes.
- Step 3Place Brie in 6-inch cast-iron skillet. Spoon cranberry syrup on top and bake until cheese is soft, 7 to 9 minutes. Top with almonds, additional thyme, and orange zest if desired. Serve with crackers and sliced baguette.
NUTRITIONAL INFORMATION (per serving): About 138 cal, 8.5 g fat (4.5 g sat), 6 g pro, 239 mg sodium, 10 g carb, 1 g fiber
Did you make this recipe? Comment below!
Joy (she/her) is the Assistant Food Editor on the food team, where she develops and tests recipes to ensure both deliciousness and accuracy before they appear in titles like Good Housekeeping, Women’s Health, Woman’s Day, Prevention, and Country Living. After graduating from UChicago with a major in political science, she made the (best) decision to pursue her passion for food by enrolling in pastry school and working at her dream NYC restaurant, Gramercy Tavern. Before joining the GH team, Joy assisted on cookbook and editorial shoots, ran an Instagram micro bakery, and worked as a freelance writer and developer with bylines appearing in Eater, Food52, Simply Recipes, Food Network, and more. Joy has a special place in her heart for croissants and tiramisu, and is always on the hunt for the next cafe to explore in the city (a journey that never ends!).
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Source : Goodhousekeeping
