Chef Brian Malarkey’s Roasted Brie with Cranberry Pear Jam and Charred Bread

Chef Brian Malarkey’s Roasted Brie with Cranberry Pear Jam and Charred Bread

"We always make crepes — savory and sweet — fun for the whole family. Our favorite Christmas recipe is the Roasted Brie with Cranberry Pear Jam and Charred Bread."

Calories Per Serving
Deliver Ingredients


  • 1 ea small wheel Brie
  • ½ bag cranberries
  • ½ cup water
  • 2 tablespoons sugar
  • 1 each orange, zest and juice
  • 1 each apple, small dice
  • 1 pinch salt
  • 1 teaspoon mint, chopped
  • 1 each baguette or any other loaf, sliced
  • ¼ cup olive oil


In a small pot, bring the cranberries, sugar, and water to a boil until the cranberries start to break apart, add the remaining ingredients and cook for another minute.

Place bread on a sheet pan and drizzle olive oil over — cook in oven at 350 degrees until toasted, about 3 to 5 minutes. 

Bake in a cast-iron pan or nonstick pan at 350 degrees for 3 to 5 minutes or until it is soft to the touch. Serve in the cast-iron or remove to plate — spoon over jam and serve with charred toast.

Nutritional Facts

Total Fat
Carbohydrate, by difference
Fiber, total dietary
Folate, total
Phosphorus, P
Sodium, Na

Brie Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Brie Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.

Brie Wine Pairing

Rich white wines and full-bodied reds go well with most cheeses and cheese-based dishes. Some specific recommendations: chardonnay or pinot blanc with goat cheese; dry chenin blanc with earthy cheeses; rosé or sercial madeira with melted-cheese appetizers; port with blue cheese (especially stilton); amontillado sherry or syrah/shiraz with strong cheeses; olooros or palo cortado sherry with creamy cheeses; merlot or carménère with mild cheeses; cabernet sauvignon, malbec, mourvèdre, Rhône blends, or petite sirah with cheddar- or gouda-type cheeses; nero d'avola with full-flavored Spanish or Italian cheeses; sangiovese with dishes using parmigiano-reggiano and similar cheeses.