Brie is a beautiful cheese to melt (or serve at room temperature) and add different toppings to. After leafing through a small collection of recipes I decided on this sweet one with maple syrup and pecans – two ingredients which won me over. Plus I served it with apple slices (pear slices would be good too) and not just crackers.
This appetizer is perfect from the Cooking Channel, courtesy of Nealey Dozier with a couple of changes. For the next time I will reduce the amount of nuts from 1/2 to 1/3 cup. I also added 1/2 tsp. vanilla. I cut the original recipe in half as my Brie baker fits an 8 oz. wheel of cheese. It’s really a nice baker as the baked Brie stays warm in the ceramic dish, keeps the ingredients contained and also has a lid.
Brie is a soft, creamy cheese with an edible rind and it can be baked or served at room temperature. It lends itself to quite a few toppings such as fruit preserves with a little zip or one of my favorites; hot pepper jelly. You can bake it in puff pastry with all kinds of flavored jams/jellies or preserves – your choice. Another version I want to try is with cranberries, pecans and bacon!
Baked Brie with a Praline Sauce, Adapted
- 8 oz. wheel of Brie
- 1/4 cup unsalted butter
- 1 tbsp. brown sugar packed
- 1/6 cup maple syrup ( 2 tbsp. + 2 tsp.)
- I added 1/2 tsp. of vanilla
- 1/2 cup toasted and chopped pecans (next time I will only use 1/3 cup) – walnuts are fine too
- 1/2 tsp. coarsely ground black pepper
- serve with plain crackers such as water crackers, baguette slices or even some pear or apple slices
Preheat the oven to 350°F. Freeze the Brie for about 20 minutes. Shave off the top rind of the Brie leaving 1/4-inch border around the edges. I used a cheese slicer and a knife to get the rind off. You can see from the picture I was a little sloppy in doing this. Place in a small baking dish and bake for 15-20 minutes until warm. Remove and allow to cool for another 15 minutes before serving.
While the Brie is cooking make your praline sauce. Melt the butter; add the brown sugar, maple syrup and pecans. Cook until all of the ingredients are combined for about 5 minutes. Stir in the black pepper, remove from heat and allow to cool for 5 minutes; it will thicken. Pour the warm sauce over the Brie and serve.
You really don’t need this much sauce but I used it all anyways – the more goodies the better!