Martha Stewart Baked Brie with Pecans

Tis the season to eat lots of delicious appetizers. One of my favorite appetizers is the cheese and crackers. I love the fancy cheeses like goat cheese, smoked gouda, raw milk cheeses and such. There are many great cheese varieties and pairing them with certain wines is a great way to bring a crowd of people together.

One of my favorite cheeses is brie. I love when it is baked up and becomes so gooey. Goes perfectly with a fig jam and water crackers. I saw this delicious brie recipe from Martha Stewart, Baked Brie with Pecans. The pecans are toasted and then a brown sugar/maple syrup is poured on top of the whole thing. It is absolutely delicious. My best friend loves brie as well but she didn’t like the added sweetness of the brown sugar/maple syrup topping. If you like brie plain, there is nothing wrong with that but if you are looking for a twist on an old classic, this recipe is a must.

The recipe calls for a whole wheel of brie but since it was only a few of us enjoying this dish, I opted to use a quarter of a brie wheel. It was a bit messier, since it didn’t keep its shape at all but it was just the right amount. The recipe below is for using 1/4 wedge of brie. If you are using a full wheel just make sure to triple everything, including the minutes to toast the nuts and the syrup, since you will be using.

Baked Brie with Pecans
Adapted from Martha Stewart

Ingredients:
1/4 wedge of brie (about 3-4 ounces)
2 tablespoons pecan pieces or whole pecans roughly chopped
1 tablespoon light brown sugar
1 tablespoon pure maple syrup
Water crackers

Directions:
Preheat the oven to 350 degrees. Place cheese on a rimmed baking sheet, bake until softened, about 10 minutes. Transfer to serving dish and cool.

While the cheese cools, place nuts on a clean baking sheet, bake until toasted and fragrant, 5 to 7 minutes. Sprinkle nuts over cheese.

In a small saucepan, combine sugar and syrup. Bring to boil over medium heat, simmer until foamy, 30 seconds to 1 minute. Drizzle warm sauce over slightly cooled cheese and nuts, serve with crackers.

I love how simple and quick this appetizer comes together. It looks really fancy and like you took a while to put it together. I’ll be enjoying lots of brie this season! Bring the wine and I’ll bring the brie.

Enjoy,
Fallon