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Spicy Cranberry-Raspberry Baked Brie with Toasted Hazelnuts and Pepitas

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Spicy Cranberry-Raspberry Baked Brie with Toasted Hazelnuts and Pepitas - BoulderLocavore.com

‘Entertaining’.  Who would think one little word could strike such fear in the hearts of food-loving adults.  If you are one finding panic at the mention of the ‘e’ word, I suggest taking baby steps and think of it as ‘having friends over’.  That feels a bit less intimidating, doesn’t it?

Cheese, fruit and nut platter - BoulderLocavore.com

Whatever you call it or however you think of it, socializing over food and drink happens constantly in December and I’m here to help you get ready to meet the challenge head on.  For me personally I find hosting parties to be very much like working out; the more often you are doing it the easier it becomes.  You get into the swing of things, find what works for you and can pull off a holiday gathering like a champ.

Seeded gluten-free crackers, Parmigiano-Reggiano cheese, grapes, Seckel pears and honey - BoulderLocavore.com

Multi-grain gluten-free crackers, Parmigiano-Reggiano (2 types) cheese, grapes, Seckel pears and honey

I will share a little secret.  I become very distracted once my guests arrive.  I want to catch up and enjoy their company, not slave away in the kitchen once they’ve arrived.  My kitchen is an open style too so it’s nearly impossible for me to concentrate with friends sipping cocktails at my bar overlooking my attempts to pull appetizers in and out of the oven or try to plate things to look interesting.  I need quiet to do all of that.

Truffle cheese, Spanish candied walnuts, star fruit, dried apricots - BoulderLocavore.com

Hard Truffle Cheese with Spanish Candied Walnuts, star fruit and dried apricots.

Over the years I have found some great recipes that are fast and easy to prepare but your guests will never guess that.  I really love an elaborate cheese spread with a variety of soft and hard cheeses, fruits, nuts and crackers that guests can self-serve at will.

One of my favorite seasonal recipes is a Cranberry-Pecan Goat Cheese Roll.  It has a whopping three ingredients, can be made ahead of time and takes about five minutes to make.  It has a wonderful blend of sweet and tangy flavors with a great crunch from the pecans.

Seeded gluten-free crackers, Parmigiano-Reggiano cheese, grapes, Seckel pears and honey - BoulderLocavore.com

Multi-grain gluten-free crackers, Parmigiano-Reggiano cheese, grapes, Seckel pears and honey

Another favorite is baked Brie cheese.  The top rind is sliced off an 8-ounce wheel of brie cheese which is then covered with a sauce, jelly or jam and baked for less than 10 minutes.  Once out of the oven the cheese is topped with nuts or fruit and served warm.  It has a homey flavor and almost spreadable consistency all done within about 15 minutes.

Two past favorites are Baked Brie with Pink Champagne Jelly, Red Grapes and Marcona Almonds, and Baked Brie with Maple-Pumpkin Butter, Honey, Marcona Almonds and Pepitas.  Both have been hits at holiday parties and the champagne jelly can be used in many different ways as well.

Spicy Cranberry-Raspberry Baked Brie with Toasted Hazelnuts and Pepitas - BoulderLocavore.com

Spicy Cranberry-Raspberry Baked Brie with fresh raspberries, dried apricot and seeded gluten-free crackers. Also star fruit, white sesame gluten-free crackers and Cranberry Pecan Goat Cheese Roll.

Today I’ve created a new recipe for Spicy Cranberry-Raspberry Baked Brie with Toasted Hazelnuts and Pepitas.  The jelly is made from scratch in just 15 minutes though needs to fully cool and set up before baking on the brie.  It can either be placed in the refrigerator for around an hour, or be made the night before, which breaks the recipe into 2-15 minute sessions approximately.  Not bad for this delicious outcome, right?!

Spicy Cranberry-Raspberry Baked Brie with Toasted Hazelnuts and Pepitas - BoulderLocavore.com
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Spicy Cranberry-Raspberry Baked Brie with Toasted Hazelnuts and Pepitas

Baked Brie is one of the most effortless and elegant appetizers for entertaining at any time of the year. I love this version especially for the holidays for the flavors and the appearance. A simple homemade jelly is whipped up in about 15 minutes and after it cools and solidifies it is added to the top of brie cheese for a sweet and spicy appetizer. The nuts and seeds give it a perfect texture that no one will be able to resist!The bulk of the total recipe time is the cooling and solidifying of the jelly. The jelly can be made the day before and kept sealed in the refrigerator leaving only about 15 minutes total required to prepare the baked brie from start to finish! The jelly recipe makes enough for two baked brie's.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 1 /2 cup Spicy Cranberry-Raspberry Jelly (enough for 2 baked bries); the baked brie will serve 4 as a solo appetizer and more with additional appetizers
Author Toni Dash

Ingredients

Ingredients for the Spicy Cranberry-Raspberry Jelly:

  • ¼ cup plus 2 tablespoons Water
  • 2 tablespoons Port Wine
  • ½ cup Granulated Sugar
  • ½ cup fresh Cranberries
  • ½ cup fresh Raspberries
  • 1 teaspoon diced , seeded Serrano Pepper

Ingredients for Baked Brie:

  • 1 wheel of Brie cheese (8 ounces)
  • ¼ cup Spicy Cranberry-Raspberry Jelly (see above)
  • 2 tablespoons chopped Hazelnuts
  • 1 ½ tablespoons raw Pepitas
  • 2 teaspoons Pine Nuts
  • Crackers for serving the baked Brie

Instructions

Instructions for the Spicy Cranberry-Raspberry Jelly:

  1. Combine the water, port wine and sugar in a medium sauce pan over Medium-High temperature. Stir as the liquid comes to a boil to dissolve the sugar.
  2. When it begins to boil, add the cranberries, raspberries and chile pepper; reduce heat to Medium-Low and allow to simmer for 10 minutes or until all the cranberries have popped open and the mixture has thickened. Stir periodically.
  3. While the mixture is simmering, equip a small bowl with a fine sieve. Once the cooking time is complete, pour the mixture through the sieve and press with a firm cooking spoon inside the sieve to release all the available liquid. Place the bowl in the refrigerator to cool and thicken; discard contents in the sieve.

Instructions for Baked Brie:

  1. Preheat the oven to 350 degrees. Cover the bottom of a baking sheet (one with sides; not completely flat) with parchment paper.
  2. Slice the rind off one of the circular flat ends. Place the brie on the prepared baking sheet with the cut side facing up.
  3. Spoon the Spicy Cranberry-Raspberry Jelly onto the top of the brie. It will melt during cooking so does not need to be perfect, just covering the top of the cheese.
  4. Bake the brie until it has softened but not melted; about 8-10 minutes (less if using a dark baking sheet).
  5. While the brie is baking, place the chopped hazelnuts in a small, dry skillet over medium-high heat. Stirring constantly, heat the hazelnuts until they begin to turn golden and smell toasted (1-2 minutes); do not overcook.
  6. When the Brie is done, remove the baked Brie from oven and gently place on a serving dish. Sprinkle the top evenly with the toasted hazelnuts, pepitas and pine nuts.
  7. Serve immediately in thin slices atop a cracker.

Cheese, fruit and nut platter - BoulderLocavore.com

When I put together a cheese and fruit platter I like to make it visually engaging by combining old and new cutting boards, bowls, and serving utensils.  Mixing color and form, or creating a more monotone collection as with the Parmigiano-Reggiano cheese, pears, honey, and tawny colored grapes keeps thing enticing.  Mixtures of strong and light cheeses, salty nuts, sweet fruits and different types of crackers make for unlimited combinations of flavor pairings (all of these crackers are gluten-free too).

I’m in love with the architectural form and function of these WÜSTHOF CLASSIC cheese knives too.  They work like a dream and are so beautiful, don’t you think so?  We have many WÜSTHOF knives in the Boulder Locavore kitchen and I can tell you they make a night-and-day difference when preparing food!

WÜSTHOF Three Piece Bamboo Cheese Knife Set | Boulderlocavore.com

I’m thrilled that my friends at WÜSTHOF are offering one WÜSTHOF CLASSIC 3-Piece Cheese Knife Set in a Bamboo Box {Suggested Price $370} to a lucky giveaway winner (U.S. residents only).  A note: the knife set is currently being offered for $249.95 on a ‘special offer’ on Williams-Sonoma website for those who have holiday shopping still to complete!  Here are the details of the beautiful set:

WÜSTHOF’S best-selling collection for generations, CLASSIC full-tang knives are precision-forged from a single piece of an exclusive high-carbon stain-free steel. CLASSIC knives feature a new handle design made of a highly durable synthetic material – Polyoxymethylene (POM) – which has a tighter molecular structure to resist fading and discoloration.

The Three Piece Bamboo Cheese Set includes a 2 3/4″ Parmesan Cheese Knife, 4 3/4″ Hard Cheese Knife, 5″ Soft Cheese Knife, and a Bamboo Box.

a Rafflecopter giveaway

Disclosure: This is not a sponsored post.  I was provided a duplicate set of knives for creation this post.  This post may contain affiliate links.  All opinions are my own.

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Reader Interactions

Comments

  14. I would love to win this cheese set. I really love all cheese. It’s a weakness of mine, Marie. A lovely giveaway. Thank you for the chance to win.

    Reply

  15. I love cheese but my favorite is Reggianno Parmesano,the King of cheese, mainly for the nutty taste but also because it is so versatile and goes with so many foods.

    Reply

  18. I love the idea of this recipe – it sounds great. It reminds me of baked brie with cranberries wrapped in phyllo dough (which I eat on cruise ships). But I’m curious about how to find good brie. Most of the time when I have the straight cheese it has what for me is an overwhelming flavor of ammonia. Which is not pleasant, so I’m pretty much afraid to buy it, especially if I wouldn’t be using it all immediately.

    Reply

    • I have never noticed that smell Susan. I’ll have to pay attention for that. I would try a cheese specialty store or somewhere like Whole Foods where you could speak to an employee who specializes in cheese for their guidance.

      Reply

  21. I like a good sharp cheddar, the sharper the better! These knives would be fabulous to win! Thanks and Merry Christmas!

    Reply

  31. Oh my! Your Spicy Cranberry-Raspberry Baked Brie with Toasted Hazelnuts and Pepitas is amazing. I can’t wait to try it and make these for the holiday gathering! I love serving cheese at parties. My favorite is brie. so you can guess how excited I am to see your post! 🙂 This is a gorgeous knife set. Thank you for hosting the giveaway and the chance to win.

    amy [at] utry [dot] it

    Reply

  41. my favorite cheese is sharp cheddar. I so need some good cheese knives since i’ve never had any. what an awesome prize.

    Reply

  43. Being from Wisconsin, cheese is a staple here and I love it. I prefer an extremely aged sharp white cheddar, but also love the flavor of Asiago.

    Reply

  44. I love all cheese- I’m a cheeseaholic!! LOL. I’d love to have these knives to slice me some good gouda or muenster!

    Reply

  53. Recently I have been trying goat cheese and this week I have Blueberry Vanilla and it is delicious, thank you for asking

    Reply

  64. I like Havarti, Gouda, provolone and sharp cheddar. I pretty much like all cheese except blue cheese and a few more that smell really bad.

    Reply

  67. What does it say about my holiday spirit that I’d like to eat everything in your photos myself and not share? Well, okay, I’ll share. Love those beautiful knives, too!

    Reply

  82. My entire favorite type of cheese would be based on what I’m using it for…in part should I choose one it would be Provolone! As important as that may be I simply would like to win the giveaway and give it as a house warming present to a friend of the family! This way if I was to smile when giving this I can think ‘cheese’!

    computertech2you@live.com

    Reply

  90. Thanks for the chance to win .. We absolutely love all kinds of cheeses and are learning about the different types of cheeses and how to use them !

    Reply

  106. What beautiful appetizer boards! I love your food selections and your styling. I also adore the 3-piece Wusthof Cheese Knife Set. I’d love to win it! Thank you for sharing this opportunity. Happy Holidays to you and your family.

    Reply

  118. My favorite cheese would be a mild cheeder but I love a really good swiss cheese also. Great giveaway I sure would put it to work cause we have cheese and crackers every week at card night!

    Reply

  126. I love lots of different cheeses! If I win, I would try many more:) I would love to win this; ) thanks for the chance

    Reply

  131. My favorite is probably smoked gouda, but there’s a local place called Face Rock Creamery that has the most amazing garlic white cheddar they call Vampire Slayer. The even make cheese curds in Vampire Slayer. I highly recommend their cheese!

    Reply

  139. love all cheese! Wish I knew the name of the blue cheese from Dean and Deluca we had at Thanksgiving, because that’s my favorite!

    Reply

  141. I’m an every cheese girl. 🙂 They alllll have a special place in my heart. I do have a serious weakness for some nice chevre studded with dried fruit or herbs. Especially with a nice hearty, seed-studded cracker. This giveaway is amazing, and I would LOVE to win! Happy Holidays and Happy New Year to you and yours!

    Reply

  142. Cheddar Cheese is the best, but I love all cheeses. Makes sandwiches taste great ,burgers, and snacks all with cheese.

    Reply

  147. I love going to Whole Foods and picking random cheeses based on how they smell, but I’m terrible at remembering their names! Still, brie is always welcome in my house 😉

    Reply

  148. I have many favorites, depending on what I am having with the cheese. For pasta dishes, I love to add some Mizithra cheese. For a snack cheese, I like a warm Brie.

    Reply

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