Save yourself some time and energy, and try serving easy appetizers this holiday season. Here are my ideas, along with a perennial favorite recipe of baked Brie.

For a cocktail party, I sometimes make a few rounds of baked Brie using different glazes and place them around the house. Make sure to serve the Brie hot from the oven, when the cheese is warm, creamy, and at its best. Happy Holidays!

No-time appetizers

Slight assembly required

Baked Brie with Toasted Almonds and Cranberry Glaze

Serves 4 to 6

1 (8-ounce) round Brie, chilled

3 tablespoons Orange Cranberry Sauce (page xxx) or store-bought chutney

2 tablespoons toasted slivered almonds

Water crackers or thinly sliced French bread

1. Preheat the oven to 325 F.

2. Scrape the rind off the top of the Brie with a sharp knife. Cut the Brie in half horizontally so you have two circles. Place the bottom circle on an ovenproof glass plate. Top with 2 tablespoons of the cranberry sauce and spread evenly. Sprinkle evenly with 1 tablespoon of the almonds. Top with the remaining circle and spread with the remaining cranberry sauce. Sprinkle with remaining almonds.

3. Bake for about 7 minutes, or until the Brie is very soft but not melted. Place on a trivet to serve. Serve with water crackers or French bread.

Advance preparation: Make up to six hours ahead through Step 2, cover, and refrigerate. Remove from the refrigerator 30 minutes before baking.

Simple swaps for the clever cook

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2024 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.