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Spicy Cranberry-Raspberry Baked Brie with Toasted Hazelnuts and Pepitas

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. 
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Servings 8 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
Calories 215kcal
Author Toni Dash


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 for the Spicy Cranberry-Raspberry Jelly:

  • 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.
  • 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.
  • 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:

  • Preheat the oven to 350 degrees. Cover the bottom of a baking sheet (one with sides; not completely flat) with parchment paper.
  • Slice the rind off one of the circular flat ends. Place the brie on the prepared baking sheet with the cut side facing up.
  • 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.
  • Bake the brie until it has softened but not melted; about 8-10 minutes (less if using a dark baking sheet).
  • 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.
  • 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.
  • Serve immediately in thin slices atop a cracker.


Calories: 215kcal | Carbohydrates: 22g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 189mg | Potassium: 99mg | Fiber: 1g | Sugar: 18g | Vitamin A: 165IU | Vitamin C: 3.9mg | Calcium: 59mg | Iron: 0.6mg