Cranberry and Walnut Baked Brie with Cinnamon Herb Crostini

Creamy, warm Brie with fall flair. This recipe does not disappoint.

Chef Gerardo Tona of the former Intermezzo in Peterborough suggests this variation on warm brie. Filling can be made a day ahead and reheated.

14 ounce wheel of brie cheese
1/4 cup of walnuts, chopped
1/4 cup of dried cranberries
1/2 cup of brandy
1 tablespoon of brown sugar
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
pinch of salt and pepper

For crostini:
1 French baguette
3 tablespoons of extra virgin olive oil
1 teaspoon of ground cinnamon
1/2 teaspoon of granulated sugar
pinch salt and pepper

Preheat oven to 375 degrees.

Make sure the brie cheese is nice and cool before peeling off the wax rind. Cut in half horizontally with a chef’s knife and set aside.

In a small pot combine brandy, dried cranberries and brown sugar, cinnamon and nutmeg. Cook until cranberries hydrate. Pour mixture over one half of the brie cheese (save excess liquid) and spread evenly like a filling. Place the other half of brie on top and place in a pie dish. Sprinkle the walnuts, salt and pepper on top and pour excess liquid over it.
Bake for 20 minutes in oven at 375 degrees.

For the crostini:

Cut the french baguette on a angle into thin slices. Put slices on a sheet pan and drizzle with extra virgin olive oil. Sprinkle on dry ingredients. Bake for approx- imately 4 minutes in oven at 375 degrees until lightly toasted.