Wednesday, December 31, 2008

Baked Brie with Pecans

If I was forced at gunpoint to choose one favorite cheese, it just might have to be brie, and being born and raised in the South, the pecan has a special place in my heart. My ninety-one year old father raised pecan trees from saplings that are still bearing nuts. So when I was looking for New Year's recipes to share, I couldn't resist this one. I hope you enjoy it.

Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre. For the best texture, let the cheese cool before topping it with the syrup mixture.


Serves 8

  • 1 small wheel of Brie or Camembert (about 9 ounces)
  • 1/2 cup pecan pieces
  • 3 tablespoons light-brown sugar
  • 3 tablespoons pure maple syrup
  • crackers or sliced baguette, for serving
  1. Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.
  2. While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
  3. In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.

This recipe is by Everyday Food reader Kathy Quinn of Montclair, New Jersey.

Prep: 10 minutes
Total: 45 minutes

Source: Martha Stewart

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