Preheat oven to 350°F. Line a small baking sheet with parchment paper.
Bake brie for 10-15 minutes or until soft.
8 ounces brie
While brie is baking, place cranberries, maple syrup, pecans, butter, rosemary, salt and pepper in a small saucepan. Bring to a boil over medium heat. Boil for 6-8 minutes or until syrupy. Remove from heat and stir in lime juice.
1 cup cranberries,, ¼ cup pure maple syrup, 1 tablespoon butter, 2 teaspoons chopped fresh rosemary, ¼ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon fresh lime juice, ¼ cup chopped toasted pecans
Carefully transfer brie to serving dish. Pour cranberry mixture over brie and garnish with chopped additional pecans, if desired. Serve immediately with crackers or baguette slices.
No need to break the bank on an expensive wheel of brie. A reliable grocery store brand will work just fine.
Don't forget to line your baking pan with parchment. This serves two purposes: 1) it keeps your pan clean, and 2) it enables you to easily transfer the baked brie to a serving dish without hot, melty cheese spilling all over. Cut away any excess parchment when serving, if needed.
If time allows, let cheese cool for another 10 minutes before serving so the cheese can firm up just a bit.
Serve with crackers, crostini, or even apple slices.
The cranberry mixture can be made a few days ahead of time and stored in the fridge. Warm mixture in the microwave or on the stovetop and add to baked brie.