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Baked Brie with Apples & Pecans

If you know me, you know that I'm a snacker.  Popcorn and wine for dinner.  All day every day!

I just don't really like meals.  They make me feel full and then all I want to do is sleep.  Let me tell you that that's a real awkward move at work.  Real.  Awkward.

So basically I'm living for snacks and appetizers that I can cobble together to prove that I'm a real adult and can eat "a meal".  You know.  I'm adulting so hard, like one does.

I recently saw a recipe post on Facebook for baked brie with apples.  Omg.  Need!  I don't have any baked brie recipes on this site, which is absolutely crazy given the amount of cheese I eat.  I love baked brie but the challenge is that baked brie tastes best the first time that it's made.  While I do enjoy a good challenge, I'm not sure that eating an entire wheel of cheese is the best one for me. 

Soooo the other day, had my friend Courtney over for a fall-inspired dinner and I decided I'm throw this onto the menu to test it out.

Wow!  So much yes!  I foresee more baked brie in my immediate future, for sure!

 

Baked Brie with Apples & Pecans

Print Recipe

  • 8 ounce wheel of brie
  • 3/4 tablespoon butter
  • 1 large apple, chopped
  • 2 tablespoons brown sugar
  • 3 tablespoons honey
  • 1/4 cup pecans, chopped
  • kosher salt, optional
  • crackers for serving

1) Preheat oven to 350 degrees F. 

2) Line a baking sheet with parchment paper and put the wheel of brie on top.  Place in the oven for 10-15 minutes.  If the cheese is cold, you will need to bake for closer to 15 minutes.

3) To make the caramelized apples, melt the butter in a medium saucepan.  Toss in the apples and the brown sugar.

4) Cook the apples until soft and easy to pierce with a fork, about 5 minutes.

5) Once the brie is done baking, remove from the oven and gently move the cheese to a large plate.

6) Carefully place the caramelized apples on top of the cheese.

7) Drizzle the honey over the cheese and the apples.  Top with pecans and kosher salt, if using.

8) Serve immediately, with crackers on the side.

 

--slightly adapted from Two Peas and their Pod