Print

Best Fall Harvest Baked Brie Charcuterie Wreath

baked brie charcuterie wreath - featured image
Print Recipe

A stunning baked brie wrapped in flaky crescent dough, surrounded by fresh apples, dried cranberries, toasted pecans, and pomegranate seeds. This easy, budget-friendly appetizer looks like you spent hours but comes together in under 30 minutes.

Ingredients

Scale
  • 1 (8-ounce) wheel of brie
  • 1 (8-ounce) tube refrigerated crescent rolls
  • 2 tablespoons honey
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 egg, beaten
  • 1 large apple, thinly sliced (Honeycrisp or Fuji recommended)
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, toasted
  • 1/4 cup fresh pomegranate seeds (optional)
  • Fresh rosemary sprigs and thyme for garnish
  • Crackers, sliced baguette, or apple slices for serving
  • Extra honey for drizzling

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Unwrap the brie and place it on a plate. Using a sharp knife, carefully slice off the top rind in a thin layer, leaving the bottom and sides intact. Score the top in a crosshatch pattern about 1/4 inch deep.
  3. Drizzle 1 tablespoon of honey over the scored brie. Sprinkle half the chopped rosemary on top and gently press it into the cuts.
  4. Unroll the crescent dough on a clean surface. If using perforated sheets, pinch the seams together to form a single sheet. Place the brie in the center, honey-side up. Fold the dough over the brie, pleating it like a package, with seams on the bottom. Transfer to the prepared baking sheet.
  5. In a small bowl, beat the egg with 1 tablespoon of water. Brush the entire surface of the dough with the egg wash. Sprinkle the remaining rosemary on top.
  6. Bake for 18-22 minutes, until the dough is deep golden brown and the brie is puffed and bubbling at the seams. Let cool on the baking sheet for 5 minutes.
  7. While the brie cools, prepare your serving board. Place the baked brie in the center. Arrange apple slices, dried cranberries, toasted pecans, and pomegranate seeds around it in a circular wreath pattern. Tuck fresh rosemary sprigs and thyme between the ingredients.
  8. Drizzle the remaining honey over the brie and fruit. Serve immediately with crackers, bread, and extra honey on the side.

Notes

Remove brie from fridge 20 minutes before wrapping for even baking. Don’t overbake—check at 18 minutes. Toast pecans while brie bakes. Slice apples thin (1/8 inch) for easy scooping. Can assemble wrapped brie (without egg wash) up to 24 hours ahead.

Nutrition

Keywords: baked brie, charcuterie wreath, fall appetizer, holiday appetizer, crescent roll brie, easy appetizer, party food

Find it online: https://crispcraving.com/best-fall-harvest-baked-brie-charcuterie-wreath/