Bonaparte with Pecans and Cranberries

Bonaparte with Pecans and Cranberries

2 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    3 m
  • Ready In

    13 m
Alexis de Portneuf
Recipe by  Alexis de Portneuf

“Serve this warm and delicious brie-style cheese stuffed with pecans and cranberries at your next get together! Enjoy with slices of baguette or assorted crackers.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  1. With a sharp knife, cut the rind off the top of the cheese. Cover with chopped nuts, pressing them gently into the cheese. Spoon the cranberry sauce uniformly over the top to cover, and sprinkle with more chopped nuts.
  2. Place the cheese on a microwave-safe soup plate and microwave at medium-high power for about 3 minutes.
  3. Garnish with pecan halves and serve immediately with bread and crackers and a spoon for spreading.

Share It

Reviews (2)

Rate This Recipe


Delicious! I used Brie cheese and made sure to get cranberry sauce with the whole cranberries in it. 3 minutes was TOO long for heating the cheese 1 1/2-2 minutes would have been better. Mine melted (since it was in the microwave 2:40) and didn't stay in a circle like in the picture, but it was still delicious. Also, if you want it to look like the picture, you will need more than 1/2 cup of pecans.



Surprising good turn out. Had wheel of Brie, happended to have Pecans which I crushed and toasted. Had and a bottle of a Trader Joes Sweet Chile Sauce. OMG not only was I surprised, but guests were totally impressed. Cut top off wheel, baked in foil @ 350 for 20 min, just enough to melt/soften, pulled & transferred to ceramic plate (Quiche). Toasted crushed pecans (zip lock bag) and placed "into" melted Brie. Simply drizzed TJ Sweet Chile sauce over pecans and placed back into covection oven for 10 min.Really, this was a pull together on hand items and folks loved it. Preheating the Brie w/out top skin, then adding crushed, toasted pecans and drizzling chile sauce and returning to oven; fab!

More Reviews

Similar Recipes

Turkey Burgers with Brie, Cranberries, and Fresh Rosemary

Turkey Burgers with Brie, Cranberries, and Fresh Rosemary

Two-Salmon Strata with L'Evanjules

Two-Salmon Strata with L'Evanjules

Individual Upside-down Goat Cheese Souffles

Individual Upside-down Goat Cheese Souffles

Polenta with Le Cendre

Polenta with Le Cendre

Bonaparte Fondue

Bonaparte Fondue

Chevre Truffles

Chevre Truffles


Amount Per Serving (8 total)

  • Calories
  • 297 cal
  • 15%
  • Fat
  • 25.4 g
  • 39%
  • Carbs
  • 9.9 g
  • 3%
  • Protein
  • 11.3 g
  • 23%
  • Cholesterol
  • 62 mg
  • 21%
  • Sodium
  • 441 mg
  • 18%

Based on a 2,000 calorie diet



previous recipe:

Turkey Burgers with Brie, Cranberries, and Fresh Rosemary


next recipe:

Sir Laurier d'Arthabaska Cheese Baked in a Nut Crust