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Easy Baked Brie Charcuterie Wreath for Fall Gatherings

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A warm, melty baked brie wrapped in puff pastry and arranged in a wreath shape, surrounded by prosciutto, salami, dried fruits, nuts, and fresh herbs. Perfect for fall gatherings, this crowd-pleasing appetizer is quick to assemble and always a hit.

Ingredients

Scale
  • 2 rounds of brie cheese (8 oz each), double-cream variety
  • 1 sheet of puff pastry, thawed (all-butter preferred)
  • 1 large egg, beaten
  • 1 tablespoon honey
  • 4–5 fresh rosemary sprigs, plus extra for garnish
  • 1 tablespoon fresh thyme leaves
  • 6–8 ounces prosciutto, thinly sliced
  • 4 ounces salami, thinly sliced (Genoa or soppressata)
  • 1/2 cup dried cranberries
  • 1/2 cup dried apricots, sliced
  • 1/3 cup candied pecans or walnuts
  • 1/3 cup fresh pomegranate seeds (optional)
  • 4–5 fresh figs, quartered (optional)
  • Flaky sea salt (e.g., Maldon)
  • Freshly cracked black pepper
  • Extra honey for drizzling

Instructions

  1. Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. Take the brie out of the refrigerator about 15 minutes before starting. Using a sharp knife, carefully slice off the top rind of each brie wheel, leaving the bottom rind intact.
  3. On a lightly floured surface, roll the thawed puff pastry into a rectangle about 12×10 inches.
  4. Place both brie wheels in the center of the puff pastry, side by side and touching. Wrap the pastry up and around the brie, pinching the seams to seal. Flip the package over so the seam is on the bottom.
  5. Using a small, sharp knife, cut a circle in the center of the pastry-wrapped brie and remove the center circle of pastry to expose the brie and create the wreath hole. Reserve the pastry circle for a snack.
  6. Score the remaining pastry in a decorative pattern (e.g., leaf shapes or diagonal lines), being careful not to cut all the way through. Brush the entire pastry surface with the beaten egg wash.
  7. Place the baking sheet in the preheated oven and bake for 18-22 minutes, until the pastry is puffed and deep golden brown and the cheese is melted and bubbling slightly through the center opening.
  8. Remove from the oven and let rest on the baking sheet for 5 minutes.
  9. Carefully transfer the baked brie wreath to a serving platter. While still warm, drizzle with honey and sprinkle with fresh thyme leaves, flaky sea salt, and cracked black pepper.
  10. Arrange the charcuterie elements around the wreath: fan out prosciutto and salami, scatter dried cranberries and apricots, place candied nuts in clusters, and tuck fresh rosemary sprigs around the edges. If using, scatter pomegranate seeds and fresh figs on top.
  11. Serve immediately with small knives and crackers or sliced baguette.

Notes

For best results, let brie sit at room temperature for 15 minutes before baking. Don’t skip the egg wash for a golden crust. Start checking at 18 minutes to avoid cheese leaking. To make ahead, assemble the wreath (without egg wash) up to 24 hours in advance, refrigerate, then brush with egg wash and add 2-3 minutes to bake time. For gluten-free, skip puff pastry and bake brie naked at 375°F for 10-12 minutes.

Nutrition

Keywords: baked brie, charcuterie wreath, fall appetizer, Thanksgiving appetizer, Friendsgiving, easy appetizer, puff pastry brie

Find it online: https://spoonmira.com/easy-baked-brie-charcuterie-wreath-for-fall-gatherings/