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Lighter Baked Brie with Cranberry Pecan Honey

Lighter baked brie - featured image
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A healthier twist on classic baked brie, featuring a creamy Greek yogurt drizzle, tart cranberries, and crunchy toasted pecans. Ready in under 25 minutes, this crowd-pleasing appetizer is perfect for entertaining without the guilt.

Ingredients

Scale
  • 1 small wheel of brie (8 ounces / 225g)
  • 1/3 cup (50g) dried cranberries
  • 1/3 cup (40g) pecan halves
  • 2 tablespoons (30ml) honey
  • 1/4 cup (60g) plain Greek yogurt
  • 1 teaspoon fresh thyme leaves (optional)
  • Pinch of sea salt
  • Crackers, sliced baguette, or apple slices for serving

Instructions

  1. Preheat your oven to 350°F (175°C). While it’s heating, take the brie out of the fridge. Let it sit at room temperature for about 10 minutes.
  2. Toast the pecans: Place the pecan halves in a small dry skillet over medium heat. Shake the pan every 30 seconds. Toast for 3 to 4 minutes until they smell nutty and look slightly darker. Remove from pan immediately and set aside to cool. Once cool, roughly chop into small pieces.
  3. Warm the cranberries: In the same skillet, add the dried cranberries and 1 tablespoon of the honey. Stir over low heat for about 1 minute, just until the cranberries plump up and the honey coats them. Remove from heat and set aside.
  4. Score the brie: Place the brie wheel in your baking dish. Using a sharp knife, score the top of the rind in a crosshatch pattern—about 1/4-inch (6mm) deep. Don’t cut all the way through the rind.
  5. Make the yogurt drizzle: In a small bowl, combine the Greek yogurt, the remaining 1 tablespoon of honey, and a pinch of sea salt. Stir until smooth. If using thyme, stir it in now. Set aside.
  6. Assemble the toppings: Spoon the warm honey-cranberry mixture over the top of the brie, spreading it evenly. Sprinkle the chopped toasted pecans over the cranberries. Drizzle half of the yogurt mixture over the top—save the rest for serving.
  7. Bake the brie: Place the dish in the preheated oven and bake for 12 to 15 minutes. The brie is ready when it is soft and slightly puffed, and the center feels jiggly when you gently shake the dish.
  8. Rest and serve: Remove the brie from the oven and let it rest for 2 to 3 minutes. Drizzle the remaining yogurt mixture over the top, sprinkle with a little extra flaky sea salt, and serve immediately with crackers, baguette slices, or apple wedges.

Notes

Don’t skip scoring the brie—it allows the toppings to seep in. Watch the baking time closely; overbaking causes the cheese to leak and become grainy. Toast pecans fresh for best flavor. Let brie sit at room temperature for 10 minutes before baking for even melting. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a 300°F (150°C) oven for 5-7 minutes.

Nutrition

Keywords: baked brie, lighter baked brie, cranberry pecan honey, healthy appetizer, Greek yogurt, holiday appetizer, easy appetizer

Find it online: https://coracooks.com/lighter-baked-brie-with-cranberry-pecan-honey/