Reviewed: Nov. 20, 2009

I make this recipe every year and just love it! This year I decorated the top festive leaves with my william sonoma pie crust cutter. I highly recommend purchasing one! It looked like a piece of art! It went quickly as usual and everyone raved...also very usual! :)

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melissa

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Reviewed: Jul. 19, 2009

This is fantastic! I completely forgot the honey until after the brie was baked, and I'm glad I did, becausse I wouldn't want it to be any sweeter or any different than it was. An impressive, and delicious appetizer. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: May 15, 2009

Great recipe! I could have eaten the whole thing by myself! It's a little sweet but I didn't mind it. Here are a few changes I made . . . 1. Used an 8 oz brie because that's all I could find. It worked just fine! 2. Didn't use fresh rosemary - the dried stuff worked great! Used 1/2 tsp. 3. Substituted dried cranberries for the cherries 4. Rolled to only a 12 in square and it covered my brie.

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Jessica

Cooking Level: Intermediate

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Reviewed: Apr. 27, 2009

Made it with a round of camembert for Christmas, as there are only Brie wedges to find where I am, also used dried cranberries instead of cherries, but it was really really tasty!

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alisa

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Reviewed: Apr. 15, 2009

Wow, this was a hit!! I soaked dried cranberries in "Grand Marnier" instead of water and added that to the recipe! So good!

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Sue

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Mar. 28, 2009

FANTASTIC! I used tawny port to soften the cherries -- microwaved them lightly to hasten the process -- and it was sublime! Lessons Learned: DO drain the cherries well, and do NOT remove any of the brie's rind. I removed the top and bottom thinking it would help flavors meld and speed the heating process (I was in a bit of a time crunch). But without the rind to contain things......a bit messy.

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PimpernelSmith

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Reviewed: Mar. 28, 2009

Loved the combination of flavors--the rosemary is slightly unexpected but goes so well with the other ingredients. **I actually used this recipe to try making smaller, bite-sized appetizers so people wouldn't have to dig into the brie, they could just take their own. Shaping into squares/rectangles doens't work =) the turn into circles anyways..and I added a little decorative piece on top (they ended up looking like boobs, so embarrassing, but everyone laughed). They all REALLY liked the flavors and just the ability to grab one and eat it (ended up being 2-3 bites). It was putzy to do each individual one but a fun twist I put on the recipe, and worth it because people thought it was cool. Forgot to take pictures, unfortunately, but will make again and photograph. =)

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Mar. 15, 2009

absolutely loved it!! Huge hit.

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PILAR

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

Living In: Gilbert, Arizona, USA

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Reviewed: Feb. 25, 2009

This is great. I've done baked brie in all variations and everyone always loves it!

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Afor

Cooking Level: Expert

Home Town: Cedar Rapids, Iowa, USA

Living In: Denver, Colorado, USA

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Reviewed: Feb. 19, 2009

I had to watch the video to understand how this was done...after seeing the video VERY easy recipe and quick! It was a huge hit at our Christmas party!

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annleegolf

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: Boise, Idaho, USA

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Reviewed: Jan. 28, 2009

I used Craisens instead of cherries, and it was a big hit. I used a smaller wheel of cheese, but still kept the measurements generally the same. Will make again!

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Amber N.

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Reviewed: Jan. 28, 2009

Awesome!

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75206

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Reviewed: Jan. 27, 2009

We made this as an appetizer for our Christmas dinner. It was a huge hit! It was gone very quickly. The round brie cheese that I found was a bit smaller. Next time I will try to get it in the 13oz. size so there is more to go around. Also used cranberries instead of cherries just because it is a personal preference and it was great! Will make this again for sure.

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Candace H.

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Reviewed: Jan. 27, 2009

Excellent recipe! This dish came out perfect! I made a few adjustments: I substituded the cherries for dried cranberries, and walnuts instead of pecans. I also added some honey to the finished dish to make it look nice and glossy. I will definitely make this again. Next time with apricot preserves! YUMMY!!

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Azita

Living In: Tampa, Florida, USA

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Reviewed: Jan. 26, 2009

Very tasty and fairly easy to make. Great for entertaining. Ingredients would be great for mini puff pastry tarts as well for appetizers.

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jstbeyondreach

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2009

This is one of those easy things that looks really complicated when it is finished because it is SO pretty. I watched the videos and used the tip of cutting extra pastry dough into leaf shapes and arranging them on top. I took this to a party and everyone was very impressed and there was nothing left over.

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MrsDesh

Cooking Level: Intermediate

Home Town: Gate City, Virginia, USA

Living In: Johnson City, Tennessee, USA

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Reviewed: Jan. 25, 2009

I was surprised to find that this was just OK considering it's rating. I'm a brie lover and thought the idea [in theory] was brilliant. The pecans/honey/cherry mixture didn't really meld due to the thick cheese rind. An expensive appie... but not an absolute keeper.

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KimmyCooks

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Reviewed: Jan. 21, 2009

Definitely something I'd do again - I didn't add the nuts due to a few allergies, but got lots of raves.

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Monica

Cooking Level: Intermediate

Living In: Jacksonville, Florida, USA

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Reviewed: Jan. 19, 2009

Great recipe. Made according to directions. Will definitely repeat!

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DG Cook

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Downers Grove, Illinois, USA

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Reviewed: Jan. 16, 2009

This was pretty tasty. I was a little intimated by the recipe at first because I thought it would be harder, but it was really easy. Will make again for sure!

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