Assorted crackers and Mulino Bianco Breadsticks, for serving
Preheat oven to 425°F. Peel or slice off the top rind of the brie and scrape out a small amount of cheese to form a shallow hollow in the center. Place the cheese in a small baking dish like a pie pan. (If you plan on transferring the cheese to a serving dish after it's baked, line the pie pan with a square of parchment paper.)
Top the brie with prepared cranberry sauce and sprinkle the pecans over the top.
Bake for 8 to 12 minutes or until the fruit is bubbling and the cheese is gooey. This is a delicate process, and baking time can vary. The goal is to take the cheese out after it has softened, but just before it collapses into a heap.
If desired, lift the parchment paper and use a spatula to carefully slide the cheese onto a prettier serving dish. Garnish with a rosemary sprig and serve immediately with assorted crackers and Mulino Bianco Breadsticks.
Select the cheeses. Try to include a variety of flavors and textures by selecting cheeses from different families: aged, soft, firm, and blue.
Add some charcuterie…aka cured meats. Prosciutto, salami, sopressata, chorizo, or mortadella are all good options.
Add some savory. Think olives, pickles, roasted peppers, artichokes, tapenades, almonds, cashews, or spicy mustards.
Add some sweet. Think seasonal and dried fruits, candied nuts, preserves, honey, chutney, or even chocolate.
Offer a variety of breads. Sliced baguette, Mulino Bianco breadsticks, and a variety of crackers in different shapes, sizes, and flavors.
Finish it off with some garnishes. This is a great way to give your cheese board a seasonal touch. Use edible flowers, fresh herbs, or additional fruits to give your board the look and feel you want.