-11 April 2019


BAKED BRIE WITH WALNUTS AND CRANBERRIES: This creamy, melted brie served with crispy thyme toasts, topped with glazed cranberries and walnuts is sure to delight your guests this holiday.

A special thanks to Teresa Ulyate from Cupcakes and Couscous for this yummy recipe.

Serves: 4 (as a snack)


For the thyme toasts:

60ml (¼ cup) olive oil
20ml (4 tsp) fresh thyme leaves
salt and pepper
16 thin slices of French baguette

For the baked brie:

125ml (½ cup) Montagu raw walnuts
125ml (½ cup) Montagu dried cranberries
90ml (6 tbsp) boiling water
2 x 125g rounds of brie
30ml (2 tbsp) honey
5ml (1 tsp) balsamic vinegar


1.) Start by making the thyme toasts. Preheat your oven to 180°C and lightly grease a baking tray.

2.) Mix the olive oil and thyme leaves together in a bowl. Season with salt and pepper. Brush the oil onto both sides of the baguette slices.

3.) Bake the slices for 20 minutes or until golden and crispy. Leave the oven on and set the toasts aside.

4.) Spread the walnuts evenly on a baking tray and toast in the same oven for 10 minutes. Allow to cool slightly, then chop up roughly. Leave the oven on and set the walnuts aside.

5.) Place the cranberries in a small bowl. Pour the boiling water over the top and allow to soak for 10 minutes.

6.) Line a small, rimmed baking tray with baking paper or foil. Remove all packaging from the brie cheeses and place them on the tray. Bake for 20 minutes.

7.) While the brie is in the oven transfer the cranberries and the water to a small saucepan. Add the honey and balsamic vinegar. Stir over a low heat to combine, then allow to simmer gently for 5 minutes until the liquid has reduced and thickened slightly. Take the saucepan off the heat and stir in half of the chopped walnuts that you set aside earlier.

8.) Arrange the baked brie cheeses on a serving plate. Top with the glazed cranberries and sprinkle with the remaining chopped walnuts. Serve immediately with the thyme toasts.