Name: Massachusetts Cranberry Baked Brie (Elevated)
Prep time: 14 min
Cook time: 21 min
Total time: 1 h
Yield: 8
Cuisine: French
Ingredients: 8 oz Brie-double or triple cream; 1 cup Fresh cranberries; 1/2 cup Port wine; 1/4 cup Brown sugar-dark; 1 tbsp Black truffle oil; 1 tsp Balsamic vinegar-aged; 1/2 cup Pistachios-shelled, unsalted; 2 tbsp Butter-unsalted, cold; 1/4 cup Panko breadcrumbs; Baguette slices -toasted

Recipe tier

A luxurious and sophisticated appetizer featuring black truffle infused cranberry sauce, a buttery pistachio crust, and a high-quality brie.

Total 35 min

Serves 8

Steps 8

Ingredients 10

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Dinner party · 51 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 14m Cook 21m Plate 5m Reset 10m

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Brie
8 oz 225 g Brie-double or triple cream
Cranberry Sauce
1 cup 120 g Fresh cranberries
cup 120 mL Port wine
cup 50 g Brown sugar-dark
1 tbsp 15 mL Black truffle oil
1 tsp 5 mL Balsamic vinegar-aged
Crust
cup 60 g Pistachios-shelled, unsalted
2 tbsp 30 g Butter-unsalted, cold
cup 30 g Panko breadcrumbs
Serving
Baguette slices As needed -toasted

Equipment

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Instructions

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Preheat oven to 375°F (190°C).
Make the Cranberry Sauce: In a saucepan, combine Fresh cranberries, Port wine, Brown sugar, Black truffle oil, and Balsamic vinegar. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the cranberries have burst and the sauce has thickened. Let cool.
Make the Pistachio Crust: In a food processor, pulse Pistachios, Butter, and Panko breadcrumbs until coarsely ground. Set aside.
Place the Brie wheel in an oven-safe dish.
Pour the Cranberry Sauce mixture evenly over the Brie.
Press the Pistachio Crust firmly onto the top of the cranberry-covered Brie.
Bake for 20-25 minutes, or until the crust is golden brown and the Brie is melted and bubbly.
Let cool slightly before serving with toasted baguette slices.