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Baked Brie with Pecans

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Recipe photo courtesy of David Loftus

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.

Source: Everyday Food, November 2007
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Brie and Camembert are mild and nutty soft-ripened cheeses from France. They are at their peak when plump and soft, with a milky white rind; eat within a few days of purchase.

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  • 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.
    Reply
  • 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?
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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
    Reply
  • 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
    Reply
  • 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.
    Reply
  • trenick
    3 DEC, 2008
    Do you remove the rind after baking
    Reply

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