There’s just something about warm, melty brie that feels downright luxurious…

I baked this brie appetizer in my grandmother’s tiny cast iron skillet that my mom also used for years. It’s just the right size for this easy, crowd-pleasing appetizer. The creamy brie gets topped with buttery scallions, toasted pecans, and a handful of dried cranberries for a little sweetness. It’s simple, elegant, and the pecans give it a Southern twist…it’s the kind of appetizer that feels special but is so easy to put together. Serve it bubbling hot with toasted baguette slices and a glass of wine!

Tips for Serving

• Serve it right in the skillet or ovenproof dish – there’s something cozy and charming about bringing that little cast iron straight to the table it keeps the brie warm and bubbly. I placed mine on a wooden board for a fabulous presentation!

• Offer a mix of dippers – toasted baguette slices are a must, but I also love adding crisp apple slices for a crunchy slightly sweet contrast to the warm gooey brie! I make my toasted baguette slices by drizzling them with Graza ExtraVirgin Olive Oil and then sprinkling the with a sprinkle of Maldon Sea Salt. Place in a preheated 350 degree oven for about 15 minutes or until golden brown…these are delicious on any cheese board!

• Drizzle a little hot honey. If you really want to take it over the top, drizzle a touch of hot honey over the warm brie right before serving…it’s a wow!

• Pair with a glass of wine! I always stock up on wine glasses this time of the year because we break them like it’s our job! I love these wine glasses from Amazon…they’re thin so they feel good in your hand and they’re a great price!

• Keep napkins handy – have a stack of cute cocktail napkins next to this appetizer…it’s soooo gooey but I promise no one’s complaining!

Wine Pairings

Crisp, unoaked Chardonnay – If you’re not a fan of that heavy, buttery oak flavor (I’m with you!), go for an unoaked or lightly oaked Chardonnay instead. Look for one from Chablis (France) or Sonoma Coast (California) – they’re bright, citrusy, and pair beautifully with the richness of the brie.

Pinot Noir – A soft, fruit-forward Pinot Noir is a great red option. Its subtle berry notes echo the cranberries on the brie and won’t clash with the creamy texture.

Sparkling wine – You can never go wrong with bubbles! A Brut Champagne, Cava, or Prosecco cuts through the richness and adds a festive touch – perfect for parties.

Rosé – A dry rosé (especially one from Provence) is a gorgeous middle ground…light, floral, and refreshing, but still with enough body to stand up to the cheese.

Sauvignon Blanc – If you love something crisp and zippy, New Zealand Sauvignon Blanc adds a pop of acidity that balances out the sweetness from the cranberries and apples.

If you give this baked brie a try, I’d love to know how it turns out! Leave a comment below or…tag me on Instagram with a picture! Nothing makes me happier than seeing y’all enjoy these recipes! And don’t forget to save or pin this recipe (just hit the little Pinterest symbol in the lefthand corner of any picture in the post) for the next time you need something easy and absolutely delicious. I hope this recipe makes entertaining easier for you this holiday season!

Thanks so much for reading today!

~XOXO Suzanne