Take the brie out of the fridge and set it on the counter for 20–30 minutes. Room-temperature brie melts much more evenly.

Preheat your oven to 350°F (175°C) and place a rack in the center.

Line your baking dish or mini cast-iron skillet with parchment paper so you can lift the baked cheese out easily.

Pro tip: Letting the brie sit at room temp is not optional—cold cheese can take longer to soften and may not become as luxuriously gooey.

If you want homemade cranberry sauce (totally worth it), this takes about 10–12 minutes.

Ingredients for the quick sauce (optional)

1 cup fresh or frozen cranberries

1/3 cup granulated sugar

1/3 cup water (or orange juice for extra brightness)

1 tablespoon orange juice (optional)

Zest of ½ an orange (optional)

Combine cranberries, sugar, and water (or orange juice) in a small saucepan over medium heat.

Bring to a gentle boil, then reduce heat and simmer, stirring occasionally, until the berries pop and the sauce thickens (about 8–10 minutes).

Stir in orange juice and zest if using, then remove from heat and let cool slightly—the sauce will thicken as it cools.

Pro tip: Simmer just until the berries pop and the sauce is glossy—overcooking turns it dull and too thick. If you’re short on time, jarred cranberry sauce heated briefly on the stove with a little orange zest is a great shortcut.

Place the brie wheel in the prepared baking dish.

Using a small, sharp knife, make a shallow cut across the top in an “X” or a few shallow slits—just through the rind, about 1/8 inch deep. This helps the flavors sink in without the cheese oozing out too much.

Spoon about ½ cup of cranberry sauce onto the center of the brie and gently spread toward the edges (leave a little rind perimeter so it holds shape).

Sprinkle the chopped pecans over the cranberry layer.

Drizzle 1 tablespoon honey or maple syrup on top and tuck a small rosemary sprig (or sprinkle dried rosemary) for aroma.

Pro tip: Score lightly—too deep and the cheese will leak through the rind. Those shallow cuts let the cranberry flavors mingle while keeping the wheel intact.

Put the baking dish in the preheated oven on the center rack.

Bake for 12–15 minutes, checking at the 10-minute mark. You want the rind to be golden and the center soft and jiggly—not completely collapsed.

If your wheel was chilled or you used a very cold dish, add 3–5 minutes to the bake time.

How to tell it’s done: Gently press the top with the back of a spoon — it should feel soft and give easily. If the cheese looks excessively oily or the rind is deeply cracked, it’s probably a touch overbaked.

Pro tip: Keep an eye after the 10-minute mark—ovens vary and a minute or two makes the difference between perfectly melty and too loose.

Remove the brie from the oven and let it rest 2–3 minutes—this helps the cheese settle so it’s easier to spoon.

Transfer the whole dish or wheel to your serving board or platter (use the parchment to lift if needed).

Add a final spoonful of cranberry sauce if you like it saucier, sprinkle a few extra nuts, and place fresh rosemary for a pretty finish.

Serve with crackers, warm baguette slices, or apple slices and small spreader knives so guests can dig in.

Pro tip: Let it rest briefly—cutting or digging in immediately can make things messier. Also, warm bread makes every bite feel extra cozy.