Baked Brie with pear chutney on a cheese board.
Print Recipe
0 from 0 votes

Baked Brie with Pear Chutney

A creamy and melty baked brie, piled high with a sweet and spicy pear chutney, roasted cranberries, and toasted walnuts. The best party appetizer!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: Fusion
Keyword: appetizer, cheese, christmas appetizer, chutney, holiday party
Servings: 6 people
Calories: 206kcal
Author: Michelle Miller


  • 1 6 ounce brie cheese
  • 1/3 cup cranberries
  • 3 tablespoons walnuts

Pear Chutney

  • 1/4 cup white wine vinegar
  • 2 tablespoons honey
  • 1/2 teaspoon sriracha
  • 1 cinnamon stick
  • 3 cloves
  • 1 pear large, peeled and diced
  • 2 tablespoons crystallized gingered chopped
  • 1 shallot minced
  • 1/2 teaspoon dijon
  • pinch sea salt


  • In a skillet, heat over medium heat and add vinegar, honey, the cinnamon stick and cloves, and bring to a low simmer for about 3 minutes.
  • Add the peels and diced pear, and continue to simmer for about 5 minutes. Use a wooden spoon or spatula and gently break up the pear as it cooks and softens until you'e reached your desired texture.
  • Add the crystallized ginger, shallot, dijon and sea salt, and continue to simmer for 10 more minutes.
  • Remove the cinnamon sticks and cloves.

Baked Brie

  • Preheat oven to 400 degrees.
  • Add the brie and the cranberries to a lined baking tray. Bake for 10 minutes prior to adding the walnuts to keep them from burning.
  • Add the walnuts, and continue to bake until there are small tears in the cheese rind and you can see melted cheese starting to come out.
  • Top cheese with pear chutney, roasted cranberries, and toasted walnuts.



Calories: 206kcal | Carbohydrates: 13g | Protein: 8g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 37mg | Sodium: 252mg | Potassium: 127mg | Fiber: 1g | Sugar: 9g | Vitamin A: 225IU | Vitamin C: 2.6mg | Calcium: 83mg | Iron: 0.5mg