Description
A simple and elegant party appetizer featuring a warm, gooey wheel of brie baked to perfection and topped with a sweet and fragrant maple-pecan mixture infused with fresh rosemary. This easy 4-ingredient recipe is perfect for holiday gatherings and pairs beautifully with crackers or baguette slices.
Ingredients
Cheese
- 1 (8-ounce) wheel brie cheese
Toppings
- ½ cup pecan halves
- ⅓ cup maple syrup
- 2 teaspoons chopped fresh rosemary leaves
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the brie and toasting the pecans.
- Bake Brie: Place the wheel of brie cheese on a rimmed baking sheet or a 5-inch cast iron skillet. Bake in the preheated oven until the cheese softens, about 12-15 minutes. Once done, remove from the oven and let it cool for 5 minutes to thicken slightly while still warm.
- Toast Pecans: Spread the pecan halves in a single layer on a clean baking sheet. Bake in the oven until they become toasted and aromatic, approximately 6-8 minutes. Remove and set aside to cool slightly.
- Prepare Maple Pecan Mixture: In a small saucepan over medium heat, combine the maple syrup, chopped rosemary, 1/4 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Bring the mixture to a boil, then reduce the heat and simmer while stirring occasionally until the syrup is foamy, about 1-2 minutes. Stir in the toasted pecans to coat them evenly.
- Serve: Spoon the warm maple-pecan mixture over the baked brie. Serve immediately with crackers or baguette slices for dipping and spreading.
Notes
- Allow the brie to cool slightly after baking to avoid the syrup sliding off.
- Adjust seasoning with salt and pepper according to your taste preference.
- Use fresh rosemary for the best aromatic flavor.
- This appetizer is best served warm to enjoy the melted texture of the brie.
- For a nut-free option, substitute pecans with toasted pumpkin seeds.
