I love baked brie.

It is one of my favorite hot appetizers or party foods.

So easy to make, yet it really looks like a gourmet appetizer.

Who would think it was a crock pot appetizer recipe?

Prep time: 10 minutes

Cook time: 90 minutes

1 to 3 quart slow cooker

Ingredients:
1 wheel (7 oz/200 g) double-cream Brie cheese
1/2 cup (125 mL) dried cranberries
2 tablespoons (30 mL) packed brown sugar
2 tablespoons (30 mL) water
1 teaspoon (5 mL) balsamic vinegar
1/4 cup (60 mL)chopped toasted pecans

Directions:
Place the Brie in the slow cooker stoneware, if using 1-quart size. Otherwise, cut a 12-inch (30 cm) square of foil; center Brie on the foil, then fold the foil up around the Brie, scrunching it around the sides to form a foil dish, leaving the top exposed.

In a bowl, combine the cranberries, brown sugar, water, vinegar and pecans. Spoon this mixture on top of the Brie.

Cover and cook on High for 1 1/2 hours or on Low for 2 1/2 to 3 hours, until center is soft and the cheese starts to bulge around the edges. If you are using a mini slow cooker without a choice of heat settings, check the Brie after 1 hour.

Serve from slow cooker or transfer carefully to serving dish. Serve warm with crackers.

Makes 4 to 6 servings.

• Look for a Brie wheel that is no more than 1 inch (2.5 cm) thick. It should bulge slightly within the rind.
• If you’re serving a big group of people, you can use a larger Brie wheel and double the topping mixture. If the Brie does not fit snugly into the stoneware, make sure you wrap the bottom and sides of the cheese with foil.
• You can substitute Camembert for the Brie (but remember that Camembert has a stronger aroma and flavor).
• You can also bake this recipe in the oven. Place on a baking sheet and bake at 350ºF for 10 - 15 minutes until the cheese is very soft.