Baked Brie

This appetizer is rich in flavor, but comes together with just a few simple ingredients. Feel free to use whatever preserve you have on hand. It will be delicious with any fruit.

8 oz Double Cream Brie
1/4 c Apricot Preserves
2 Tbsp Roasted Chopped Pecans
Sea Salt
Fresh Ground Black Pepper
Crackers or Toasted Bread for Serving

Place your brie round in the freezer for about 15 minutes.

While the brie is firming up in the freezer, you can roast the pecans. In a dry skillet over medium low heat add the nuts. Let the pecans cook for about 10 minutes or so. Stirring occasionally. When the nuts are golden and fragrant. Season the pecans with a pinch or two of salt and a few grinds of pepper. Set aside.

Preheat your oven to 400 degrees. Spray a ramakin or mini cast iron pan with non-stick spray. Remove the brie from the freezer. Make a thin slice to remove the top of the rind on the brie to expose the creamy inside. Spread the apricot preserves over the top of the cheese. Bake for 15 - 20 minutes, or until bubbly. Top with the roasted chopped pecans and serve after letting it sit for a few minutes.

Serves 4 - 6 people

I tend to make a big batch of the roasted pecans and use them for salads, or just snacking.