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Baked Brie with Pecans

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

  • Prep:
  • Total Time:
  • Servings: 8
Baked Brie with Pecans

Photography: David Loftus

Source: Everyday Food, November 2007

Ingredients

  • 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

Directions

  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.

Reviews (24)

  • marivian 9 Jun, 2014

    One of my family's favorite appetizers/snacks. We fall on this like vultures! It's become a Thanksgiving tradition to have this while we wait anoooother hour for the turkey! Also a hit at parties, though I would recommend on-site preparation.

  • AlisonS 23 Dec, 2013

    Can you bake the brie a bit, say 10-15 minutes, and put on the sauce and pecans ahead of time, then re-heat in microwave (does that work ok?) or oven when arriving at an event?

  • a111 10 Dec, 2012

    We did a version of this on Thanksgiving and it was a hit. The kids loved it too. You can make a sweet or savory topping for baked brie also. I used sev tablespoons brandy (can use cognac, ameretto, etc.. ) Chopped dried apricots, dried cranberries, pistachios. Prick top of brie with a fork 12 times. Put 1-1/2 Tbs liquor over top. Pour remaining liquor over fruit and nuts in a bowl. Put mixture on top of whole brie w rind intact on baking sheet. Serve w bread slices, pear slices.

  • CocoJ 26 Nov, 2011

    Great find! Very easy to make and although a little messy to eat with the rice crackers, it's delicious! and makes a perfect gluten-free appetizer.

  • Norma99 18 Jul, 2010

    Some folks use amaretto, amarula, or angelica in place of the maple syrup.
    M-m-m. Also, by cutting off the top, you are virtually making a serving bowl of the brie. It presents nicely for entertaining.

  • galeforcewind 30 Dec, 2008

    If I'm serving to someone who I know doesn't like the rind, often I'll trim the rind and wrap the cheese in puff pastry before baking. This also works to keep wedges in shape for serving.

  • rachel_nyc 10 Dec, 2008

    Looks like my comment got cut off . . . was saying I slice the top rind off, then top generously w brown sugar

  • rachel_nyc 10 Dec, 2008

    If you don't want the rind, slice off the top rind of the cheese, leaving the sides and bottom intact, before putting it in the oven (i do this

  • Auntzann 4 Dec, 2008

    We don't. If served warm the brie sort of flows out once cut so if you don't want any rind you take the cheese from there. But many people eat the rind too.

  • trenick 3 Dec, 2008

    Do you remove the rind after baking

  • Auntzann 2 Dec, 2008

    Brie is a mild cheese but it has a distinctive taste and texture. Always bake it whole; wheels come in all sizes and leave the rind on. It is one of the easiest cheeses to prepare and can be topped with almost anything and still be elegant. Try warming it in the oven and adding some whole berry cranberry sauce on top. couldn't be easier.

  • zakaroo 2 Dec, 2008

    Plz excuse my 'ignorance' as to cheeses..but what does Brie taste like? is it a "mild' cheese? And from what I read, you all just plop it on a big baking sheet

  • Tarali_Etnan 2 Dec, 2008

    Personally I think this is best when it gets a little oozy and still warm served with sliced pears. Yummy!

  • sjt 12 Feb, 2008

    I made this on Sat. for a potluck. I used a wedge, and it got a little oozy in the oven, I think next time I will use a wheel and leave the skin on. But it was delicious and everyone loved it!

  • judyfoodie 6 Jan, 2008

    I took this to a party and it was very popular. Easy and classy.

  • rosem74 1 Jan, 2008

    This was super easy and very tasty. I will have to try the dried cranberries/cherries next time as I think that would give it a nice tangy kick as well.

  • jasper_10981273_963 29 Dec, 2007

    I'm sorry that my comment had to be edited. It was a party where we served a variety of mixed drinks!

  • jasper_10981273_963 29 Dec, 2007

    I made this for a cocktail party we had and it was a hit. So simple yet elegant. 5 stars!! Thanks!

  • sweetreet 28 Dec, 2007

    You may also sprinkle with dried cranberries or cherries for added color and flavor.

  • helenlibrary 16 Dec, 2007

    I made this with Camembert for a holiday party and everyone raved about it! It couldn't be easier and is so delicious!

  • number1jess 30 Nov, 2007

    I usually never cut off the skin/coating because it is extra work, and I think it looks better with it left on, especially when serving it to company :) This turned out great for me. I ended up using a wedge of brie instead of a wheel. It was great because the brie melted out (I only left it in the oven for 12 minutes) and then I transferred it to a plate. I didn't have maple syrup, but I didn't have a pancake syrup that worked just as great I think! My husband loved it, too!

  • mamanay 21 Nov, 2007

    what do you do to prep the cheese, do you take the skin/coating off? it seems like i tried this a few years ago and threw it away because it was so bitter... please help, thanx, clueless

  • suzieskoi 11 Nov, 2007

    when you take this to a party you will ALWAYS take home an empty dish and be asked to give out the recipe.

  • cactusrose 6 Nov, 2007

    This looks like a differen t dish that will be an instant favorite at holiday gatherings.

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