Description
The perfect holiday appetizer! This brie and cranberry biscuit wreath will be gone before you know it. Surrounded by golden biscuits buttered with herbs, this is a very special indulgence.
Ingredients
Scale
- 2 tablespoons unsalted butter, melted
- 1 tablespoon chopped parsley
- 3/4 teaspoon dried rosemary
- 1 round (8 ounces or so) brie cheese
- 1 (16.3-ounce) can refrigerated biscuits
- Salt and pepper, to taste
- 1/4 cup cranberry sauce
- Honey for drizzling
Instructions
- Preheat oven to 375F. Crumble up a piece of parchment paper, and then flatten it and place it onto a large baking sheet. The crumples will look pretty when the wreath is served.
- Use a sharp knife to cut the rind off of the top of the brie. Place brie on parchment.
- Add parsley and rosemary to melted butter and stir to combine.
- Cut biscuits in half and shape each half into a round, pinching the edges together. Place biscuits around brie. When you run out of room, cut the remaining halves in half again, form into rounds, and fill in the spaces with a second row of biscuits.
- Brush biscuits with butter mixture, sprinkle salt and pepper over the entire wreath, brie included, and bake for 8 or 9 minutes. The biscuits should be starting to get just a little golden.
- Spread cranberry sauce across the top of brie and return to the oven for an additional 6-7 minutes. You want the brie to be soft and melty without the biscuits getting too dark.
- Remove from oven and use a butter knife to swirl cranberry sauce into brie. Drizzle brie with honey and serve hot.
Notes
Relish style cranberry sauce works better than the jellied kind. You can use homemade or store bought.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Oven
- Cuisine: Holiday
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 479
- Sugar: 8.1g
- Sodium: 900mg
- Fat: 27g
- Saturated Fat: 14g
- Carbohydrates: 47g
- Fiber: 6.7g
- Protein: 14.2g
- Cholesterol: 48mg
