Baked Cranberry Brie Bites with Sage

By 4 m read
Baked Cranberry Brie Bites (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

When the holidays come around each year, my mind is constantly trying to come up with new creative recipes. This year, I had made a note that I wanted to try something with cranberries and brie. The tart flavor of cranberries is something I look forward to as a fall and winter treat, and…well, at let’s be honest, who doesn’t love some ooey-gooey brie.

 

I couldn’t decide exactly what to do, though, until Erich had a suggestion…bake both on the top of his no-knead bread…and then I had the idea to add fresh herbs. I love it! So this recipe is a combination of creativity from both myself and Erich. When our Baked Cranberry Brie Bites were still warm, fresh from the oven, we both had to taste test, of course. And we knew right away…this was a winner!

 

These Baked Cranberry Brie Bites are really simple to make and it’s a perfect appetizer for any holiday party. It’s also a scrumptious dessert all for yourself (Erich likes it for breakfast too!). Turn on the oven, get cozy on the couch with a warm blanket, and get ready for some seriously happy taste buds. Oh, and I would recommend that you make plenty…because these bites are going to disappear fast!

 

Ingredients

Bread

  • 3 c all-purpose flour
  • 2 tsp salt
  • 1/2 tsp RapidRise instant yeast
  • 1-1/2 c warm water
  • Butter and flour for greasing/flouring pan

Cranberry Brie Topping

  • 4 oz brie
  • About 30 cranberries
  • 1 leaf of sage, finely chopped
  • Freshly cracked pepper

 

Making the Bread

To make the bread, simply follow Erich’s instructions for his No-Knead, No-Fuss, No-Mess, Oh-So-Delicious Bread, but with two small changes: Only let the dough rise for a few hours, resulting in a much flatter bread; and instead of a Dutch oven or skillet, I used a springform pan.

 

Preheat oven to 450℉.

 

Mix all bread ingredients in a large bowl and mix with a spoon. Cover the bowl with a clean towel and place in a warm spot for about 5 hours. The dough will have risen slightly in this time and will still be quite sticky and runny.

 

Grease bottom and sides of springform pan with butter, then sprinkle with flour. Pour bread dough into pan and nudge it out to the edges using a wooden spoon. Bake for about 40 minutes.

Baked Cranberry Brie Bites (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Remove bread from pan and let cool on a wire rack for a few minutes, until it’s warm to touch. Turn oven down to 350℉.

Baked Cranberry Brie Bites (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Cranberry Brie Topping

Using the sharp point of a knife, score a large circle around the top of the bread (as seen in the image below). Then carefully slide the knife under the top crust and peel the top crust off.

Baked Cranberry Brie Bites (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Cover this cut-away area of the bread with thin slices of brie cheese, cranberries, and finely chopped sage.

Baked Cranberry Brie Bites (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

Bake for 10 minutes or until cranberries begin to pop and cheese melts.

 

Add a little freshly cracked pepper to the top and enjoy!

Baked Cranberry Brie Bites (Photo by Viana Boenzli)
(Photo by Viana Boenzli)

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Baked Cranberry Brie Bites (Photo by Viana Boenzli)

Baked Cranberry Brie Bites

These Baked Cranberry Brie Bites are the perfect appetizer for any holiday party or a scrumptious dessert all for yourself. They're going to disappear fast!
Prep Time 5 mins
Cook Time 50 mins
Rest time 5 hrs
Total Time 5 hrs 55 mins
Servings 8

Ingredients
  

Bread

  • 3 c all-purpose flour
  • 2 tsp salt
  • 1/2 tsp RapidRise instant yeast
  • 1-1/2 c warm water
  • Butter and flour for greasing/flouring pan

Cranberry Brie Topping

  • 4 oz brie
  • 30 cranberries
  • 1 leaf sage, finely chopped
  • Freshly cracked pepper

Instructions
 

Making the Bread

  • To make the bread, simply follow Erich’s instructions for his No-Knead, No-Fuss, No-Mess, Oh-So-Delicious Bread, but with two small changes: Only let the dough rise for a few hours, resulting in a much flatter bread; and instead of a Dutch oven or skillet, I used a springform pan.
  • Preheat oven to 450℉.
  • Mix all bread ingredients in a large bowl and mix with a spoon. Cover the bowl with a clean towel and place in a warm spot for about 5 hours. The dough will have risen slightly in this time and will still be quite sticky and runny.
  • Grease bottom and sides of springform pan with butter, then sprinkle with flour. Pour bread dough into pan and spread it out to the edges using a wooden spoon. Bake for 40 minutes.
  • Remove bread from pan and let cool on a wire rack for a few minutes, until it’s warm to touch. Turn oven down to 350℉.

Cranberry Brie Topping

  • Using the sharp point of a knife, score a large circle around the top of the bread (as seen in the image below). Then carefully slide the knife under the top crust and peel the top crust off.
  • Cover this cut-away area of the bread with thin slices of brie cheese, cranberries, and finely chopped sage.
  • Bake for 10 minutes or until cranberries begin to pop and cheese melts. Add a little freshly cracked pepper to the top and enjoy!

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