Baked Brie is Low FODMAP
I love a baked Brie and this version, which is not pastry-wrapped, takes less than 15 minutes to make, if you have made the cranberry sauce ahead. This Low FODMAP Baked Brie with Cranberries is the perfect party appetizer – it’s easy, delicious and everyone loves it.
Watch Your Portions
As with all foods while watching the low FODMAP diet, we do need to pay attention to serving sizes. Brie is very high in fat, which can be an IBS trigger for some, so know your limits.
Making Cranberry Sauce
As mentioned, the sauce component can be made ahead – even a week ahead – but in the directions below I simply instruct you to make it while Brie is baking. I am good at multi-tasking, which allows the short prep time for this recipe. If you want to break up the two components’ preparation, be my guest.
This simple cranberry sauce has a little orange and a little rosemary, which are lovely complements to the rich cheese and tangy berries. The roasted slivered almonds are optional, but a nice addition and add crunch.
There are many different qualities of Brie. You don’t need the best-of-the-best for this recipe. I buy Brie for this recipe in the supermarket and don’t bother with a fancy cheese shop.
You need a 1-pound (455 g) Brie, but this size Brie will come in a variety of widths, as some are thicker and some are thinner, like the one I use.
I like those that are about 6-inches across for this dish, not only for the aesthetics of the dimension but also because the thinner dimension heats a bit more easily than the small diameter/thicker ones – but any will work.
If you are a cranberry fan, check out our many cranberry recipe, from Cranberry Quick Bread, to Cranberry Horseradish Sauce, to Cranberry Orange Marmalade Sauce and even a fancy but easy Cranberry Bundt Cake. Oh, and don’t miss our spectacular Red Velvet Cake with Sugared Cranberries.
Low FODMAP Baked Brie with Cranberries
Our Low FODMAP Baked Brie with Cranberries can be made in about 15 minutes and is the perfect party appetizer!
- 1 pound (455 g) Brie, preferably 6-inches (15 cm) across, at room temperature
- 1 heaping cup (115 g) fresh or frozen cranberries
- 4 1/2 tablespoons (about 55 g) sugar
- 4 1/2 tablespoons (about 65 ml) water
- Large strip of orange zest, about 2-inches by 1-inch/5 cm by 2.5 cm
- 1/4 teaspoon fresh rosemary, chopped
- 1 tablespoon toasted slivered almonds, optional
- Sugared rosemary sprigs optional (see Tips)
- Low FODMAP crackers or baguette
Position rack in middle of oven. Preheat oven to 375°F/190°C. Line a rimmed half-sheet pan with parchment paper and coat with nonstick spray.
Place Brie on pan and bake for about 10 to 15 minutes or until you can feel that it is very soft and molten inside when you gently touch the top. Your finger will depress a bit and there will be a good amount of give.
Meanwhile, combine the cranberries, sugar, water, orange zest and chopped 1/4 teaspoon of chopped rosemary in a saucepan. Bring to a simmer over medium heat, stirring often, and simmer for about 6 to 8 minutes or until half of the berries have popped.
As soon as the cheese is done, use a supportive, broad spatula to transfer the cheese to a display plate. Top with sauce (remove the orange strip - I eat it!), sprinkle with almonds, if using, and embellish with sugared rosemary, if using. Serve with low FODMAP crackers or baguette.
- To coat the fresh rosemary sprigs with sugar, simply dip the sprigs in beaten egg white and coat with superfine sugar; shake off excess.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.