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Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 45 mins Servings: 8 ed103255_1107_bakedbrie.jpg
Ingredients Ingredient Checklist 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
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.
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 45 mins Servings: 8 ed103255_1107_bakedbrie.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 45 mins Servings: 8
Recipe Summary
prep: 10 mins total: 45 mins
Servings: 8
prep: 10 mins
total: 45 mins
prep:
10 mins
total:
45 mins
Servings: 8
8
ed103255_1107_bakedbrie.jpg
ed103255_1107_bakedbrie.jpg
Ingredients
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
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.
While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
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.
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.
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.
Reviews (26)
Add Rating & Review 725 Ratings 5 star values: 99 4 star values: 126 3 star values: 305 2 star values: 162 1 star values: 33
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Reviews (26)
Add Rating & Review 725 Ratings 5 star values: 99 4 star values: 126 3 star values: 305 2 star values: 162 1 star values: 33
Add Rating & Review
725 Ratings 5 star values: 99 4 star values: 126 3 star values: 305 2 star values: 162 1 star values: 33
725 Ratings 5 star values: 99 4 star values: 126 3 star values: 305 2 star values: 162 1 star values: 33
725 Ratings 5 star values: 99 4 star values: 126 3 star values: 305 2 star values: 162 1 star values: 33
5 star values: 99 4 star values: 126 3 star values: 305 2 star values: 162 1 star values: 33
Martha Stewart Member Rating: 5 stars 09/19/2019 I made this twice over the holidays last year. It was so simple to put together! It makes an elegant presentation and is delicious! I plan on making this again this year at least twice! Martha Stewart Member Rating: 5 stars 04/28/2018 Worked beautifully and was delicious. Many compliments. Martha Stewart Member Rating: 5 stars 06/09/2014 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. Martha Stewart Member Rating: Unrated 12/23/2013 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? Martha Stewart Member Rating: 5 stars 12/10/2012 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. Martha Stewart Member Rating: Unrated 11/26/2011 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. Martha Stewart Member Rating: Unrated 07/18/2010 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. Martha Stewart Member Rating: Unrated 12/30/2008 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. Martha Stewart Member Rating: Unrated 12/10/2008 Looks like my comment got cut off . . . was saying I slice the top rind off, then top generously w brown sugar Martha Stewart Member Rating: Unrated 12/10/2008 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 Martha Stewart Member Rating: Unrated 12/04/2008 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. Martha Stewart Member Rating: Unrated 12/03/2008 Do you remove the rind after baking Martha Stewart Member Rating: Unrated 12/02/2008 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. Martha Stewart Member Rating: Unrated 12/02/2008 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 Martha Stewart Member Rating: Unrated 12/02/2008 Personally I think this is best when it gets a little oozy and still warm served with sliced pears. Yummy! Martha Stewart Member Rating: Unrated 02/12/2008 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! Martha Stewart Member Rating: Unrated 01/06/2008 I took this to a party and it was very popular. Easy and classy. Martha Stewart Member Rating: Unrated 01/01/2008 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. Martha Stewart Member Rating: Unrated 12/29/2007 I'm sorry that my comment had to be edited. It was a party where we served a variety of mixed drinks! Martha Stewart Member Rating: Unrated 12/29/2007 I made this for a cocktail party we had and it was a hit. So simple yet elegant. 5 stars!! Thanks! Martha Stewart Member Rating: Unrated 12/28/2007 You may also sprinkle with dried cranberries or cherries for added color and flavor. Martha Stewart Member Rating: Unrated 12/16/2007 I made this with Camembert for a holiday party and everyone raved about it! It couldn't be easier and is so delicious! Martha Stewart Member Rating: Unrated 11/30/2007 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! Martha Stewart Member Rating: Unrated 11/21/2007 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 Martha Stewart Member Rating: Unrated 11/11/2007 when you take this to a party you will ALWAYS take home an empty dish and be asked to give out the recipe. Martha Stewart Member Rating: Unrated 11/06/2007 This looks like a differen t dish that will be an instant favorite at holiday gatherings.Martha Stewart Member
Rating: 5 stars 09/19/2019
I made this twice over the holidays last year. It was so simple to put together! It makes an elegant presentation and is delicious! I plan on making this again this year at least twice!
Rating: 5 stars
Rating: 5 stars 04/28/2018
Worked beautifully and was delicious. Many compliments.
Rating: 5 stars 06/09/2014
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.
Rating: Unrated 12/23/2013
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?
Rating: Unrated
Rating: 5 stars 12/10/2012
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.
Rating: Unrated 11/26/2011
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.
Rating: Unrated 07/18/2010
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.
Rating: Unrated 12/30/2008
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.
Rating: Unrated 12/10/2008
Looks like my comment got cut off . . . was saying I slice the top rind off, then top generously w brown sugar
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
Rating: Unrated 12/04/2008
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.
Rating: Unrated 12/03/2008
Do you remove the rind after baking
Rating: Unrated 12/02/2008
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.
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
Personally I think this is best when it gets a little oozy and still warm served with sliced pears. Yummy!
Rating: Unrated 02/12/2008
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!
Rating: Unrated 01/06/2008
I took this to a party and it was very popular. Easy and classy.
Rating: Unrated 01/01/2008
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.
Rating: Unrated 12/29/2007
I’m sorry that my comment had to be edited. It was a party where we served a variety of mixed drinks!
I made this for a cocktail party we had and it was a hit. So simple yet elegant. 5 stars!! Thanks!
Rating: Unrated 12/28/2007
You may also sprinkle with dried cranberries or cherries for added color and flavor.
Rating: Unrated 12/16/2007
I made this with Camembert for a holiday party and everyone raved about it! It couldn’t be easier and is so delicious!
Rating: Unrated 11/30/2007
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!
Rating: Unrated 11/21/2007
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
Rating: Unrated 11/11/2007
when you take this to a party you will ALWAYS take home an empty dish and be asked to give out the recipe.
Rating: Unrated 11/06/2007
This looks like a differen t dish that will be an instant favorite at holiday gatherings.
All Reviews for Baked Brie with Pecans
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Baked Brie with Pecans
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
