Directions
For compote: Combine ingredients in a small pot over medium-low heat. Simmer for 20 minutes or until cranberries are plumped, stirring as needed. (Cranberries will absorb moisture.) Allow to cool, then refrigerate. Makes 1 1/2 cups. Compote will keep for one month.
For Brie: Preheat oven to 375 degrees. Place cheese in a small iron cazuela or other shallow baking dish. Add cream, pecans and salt, if using. Bake for 8 to 12 minutes or until cheese is melted and golden. Flip pecans halfway through, if necessary, to avoid burning. While cheese is baking, sauté bread pieces in olive oil over medium heat until golden, about 5 minutes, turning constantly to brown. Serve immediately with cranberry compote, radicchio and fruit slices.
Serves 2