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.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 192 g, Fat 14 g, Protein 7 g
TANGY PEPPER-PECAN BRIE, PAMPERED CHEF
This is an extremely easy, impressive appetizer. It is a pampered chef recipe that my friend and I tweaked until we got it just right. You can adjust the heat to your liking. (I prefer the heat, so I use 3 jalapeños.) You can also double this and use a larger sized Brie to accommodate a bigger crowd.
Provided by um-um-good
Categories Cheese
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F.
- In small bowl combine peppers, apricot preserves & garlic.
- Cut the brie in half horizontally.
- Place one half of brie cut side up onto center of a large round stone.
- Spread half the apricot mixture on top.
- Top w/ half the pecans.
- Place remaining brie on top (cut side up).
- Spread remaining apricot mixture on top & top off w/ remaining pecans.
- Arrange the baguette slices around the brie.
- spray/brush w/ vegetable oil.
- Bake 8-10 minutes or until baguette slices are golden brown & Brie begins to soften.
- Removed from oven; let stand 5 minutes before serving.
- YUMMY.
Nutrition Facts : Calories 134.7, Fat 2.6, SaturatedFat 0.4, Sodium 232.9, Carbohydrate 24.4, Fiber 1.4, Sugar 2.7, Protein 3.6
TANGY PEPPER-PECAN BRIE
Steps:
- Preheat oven to 425°F. Coarsely chop pecans. Chop jalapeño pepper. In a small bowl, combine jalapeño pepper and preserves and mix well. Cut brie in half horizontally.
- Place one half of brie, cut side up, into a large baking pan. Spread half of the apricot mixture evenly over bottom half of brie. Top with half of the pecans and remaining half of brie, cut side up. Spread remaining apricot mixture over brie. Sprinkle with remaining pecans. Cut the baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange the baguette slices around the brie. Spray with oil.
- Bake 8-10 minutes or until baguette slices are golden brown and brie begins to soften. Remove from oven. Let stand 5 minutes before serving.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PECAN BRIE BRûLéE
This is bread topped with an easy chile-pecan paste that can be used in so many different ways, but the paste spread on some bread and topped with slices of Brie, sprinkled with sugar, and then broiled.
Provided by Nadiya Hussain
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- To make the chile-pecan paste, put the pecans into a food processor and blitz until totally ground. Gradually add the oil-the mixture should begin to come together. Now add the chile paste, garlic granules, and salt. Turn the broiler to high.
- Spread half the chile-pecan paste in an even layer over the bread slices and put them on a baking sheet. Cut the Brie into slices and put them on top of the pecan paste. Sprinkle with the sugar and place under the broiler until it has caramelized. This should only take 5 minutes, but it can vary depending on your broiler.
- Put the remainder of the chile-pecan paste into a jar. It will keep in the fridge for up to 1 month. You can use it on toast or cookies-I enjoy it spread on salty crackers when I'm peckish in the middle of the night.
TANGY PEPPER AND PECAN BRIE
Make and share this Tangy Pepper and Pecan Brie recipe from Food.com.
Provided by GingerlyJ
Categories Cheese
Time 20m
Yield 1 round, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F Coarsely chop pecans using Chef's Knife. Chop jalapeño using Food Chopper. In Small Batter Bowl, combine jalapeño and preserves; mix well using Skinny Scraper.
- Cut Brie in half horizontally using Utility Knife. Place one half of Brie, cut side up, onto center of Large Round Stone with Handles. Spread half of the apricot mixture evenly over bottom half of Brie using Small Spreader. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.
- Using Bread Knife, cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; spray with oil using Kitchen Spritzer. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving. Serve using Bamboo Spreader.
- Yield: 12 servings.
Nutrition Facts : Calories 161.9, Fat 4.3, SaturatedFat 0.5, Sodium 262.5, Carbohydrate 27.1, Fiber 1.7, Sugar 2.8, Protein 4.2
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