A Festive Baked Brie
I happen to love baked brie. I’ve discovered since joining the blogging world, however, that there are those who don’t. Personally, I feel like these people are missing out. But, like with all food, taste is subjective, and no one need be forced to eat baked brie or anything else he or she doesn’t love, ever. Thankfully. Or I’d have to eat uni.
Hopefully at some point in your life you’ve tried a baked brie – perhaps at a party. It might have been a fancy baked brie, topped with chutney, then artistically wrapped in phyllo dough. When I catered, this is the sort of presentation I used to create because it makes an impression.
And, the pièce de resistance – you get to pierce the cheese rind, and the wonderfully warm, oozy brie pours out, along with the chutney, and you get to spread this mixture on bread. A baked brie is heavenly.
But a baked brie doesn’t have to be wrapped in pasty. Here’s a simple baked brie recipe that I made over the holidays. This one is on the sweeter side, which might surprise you. I do love a savory baked brie…
The main flavors are maple and pecan, so you can serve this brie anytime in the fall or winter, not just for the holidays.
I made this same brie for a Christmas party at my house 16 years ago. It was definitely a hit! (Hiding behind the crackers on the left.)
Maple Pecan Baked Brie
1 – 2 pound wheel of brie, at room temperature
1/2 cup real maple syrup
1 stick, or 4 ounces unsalted butter
1 tablespoon brown sugar
Sprinkle of cinnamon
Sprinkle of ground cayenne (optional)
1 1/4 cups toasted pecan halves*
Water crackers or French bread slices
Unwrap the brie, and place it on a greased cookie sheet. The greasing helps insure that the brie can simply be slid on to the serving dish. If you use a spatula, you run the risk of prematurely piercing the brie, and you’ll have to start over.
Pre-heat the oven to 350 degrees.
In a medium pot, combine the maple syrup, butter, and brown sugar. Heat over medium heat until the butter dissolves. Cook the mixture for about 15 minutes to reduce slightly and thicken. Then add the cinnamon, and cayenne, if using. Set aside to cool somewhat, stirring frequently.
Break up the toasted pecans and set aside.
Bake the brie as is for about 20 minutes. Carefully slide it onto a heat-proof serving dish. Alternately, if you’re really good using your microwave, have the brie on the heat-proof and microwave-proof serving dish, and gently and slowly on the lowest power settings warm the brie. Do not let it cook.
If you baked the brie in the oven, let it cool for a few minutes, then pour the warm maple mixture over the top, and sprinkle the top with the broken pecan pieces. I first put a little blob on the brie to help the pecans stick, added the pecans, and then poured more of the maple mixture on the top and sides of the brie, followed by a last few pieces of pecans.
Serve immediately with crackers or bread.
Full disclosure – I used a 1-lb brie in the photos, because I didn’t want to eat 2 pounds of brie, basically on my own!
* The easiest way to toast a small amount of pecans is in a skillet on the stove. Place the desired amount of pecan halves in a skillet over medium-high heat, in one layer only. Once the skillet heats up, you will smell the pecans toasting. Shake the skillet around, moving the pecans around, until you can see that they’re toasted on all sides. Then remove the skillet from the heat. Let cool completely.
Wow ! Looks amazing
I love baked brie and this is a really beautiful one! Love the addition of the spices.
thank you. I say I prefer savory baked bries, which I do, but after I was done taking photos, my husband and I picked at that all day until just a few pecans were left!!!
The brie sounds delicious, and I love the look of your bottle candle holders!
Thank you! I drank a lot of German Clean Slate riesling to get those bottles!
It’s one of my favourites! Love your holiday table set up…really festive and using those clear wine bottles as candle stands is just brilliant, Mimi.
I copied that bottle idea from the first time I ever looked at Pinterest! It was perfect for a buffet.
I definitely like your version of baked brie better than those encrusted in either puff pastry or Filo dough. The dough tends to make it harder to eat, and what you’ve done here is pretty perfect! Also, I love your little candy ornament decorations! I bet those have a story…
For me there is nothing better than a gooey Brie appetizer especially a sweet one. Love the maple syrup and pecans – try some minced bacon next time. Have you ever tried using mini Brie bites? Bite size for individual servings… Happy New Year!
Baked Brie is such a great appetizer, and this maple sauce and pecans can only make it better.
Love the buffet table photo. Very artistic! :)
Thank you! I still prefer savory versions. I did one for the blog that was duxelles on top. Fabulous!
My favorite is fruit base, sweet-acidic and savory-spiced all at one. :)
When I catered I typically used chutney, which is what you’re referring to. One of the best toppings. I’ve also made a brie topped with tomatillo sauce. Pretty darn good as well!
Yes. that’s the type. Another that is my “best seller” is with quince cooked in spiced red wine. So many tasty options! :)
A delicious recipe for Brie.
Thank you Jovian! Happy New Year!
I take the attitude that if someone doesn’t like something I like, that means, more for me. I love baked brie.
Definitely a good attitude! More for me! Except that it’s hard to stop eating something like a melty brie! Happy New Year!
It’s true, if I’m alone, I could eat the entire circle of brie. Perhaps not a weekly food 🤣
Happy New Year 😊
Is there anything better for party nosh than a baked Brie? Yeah, ‘cause there is but it takes some beating. I like mine savoury but will most certainly help demolish a sweet one too.
Your table setting looks very festive too. A party at your place looks pretty good!!!
Thanks Mimi!! :))
Thank you! My husband and I prefer not to eat sweets, but I left this brie in the kitchen after I took photos, and by the end of the day only a few pecans were left! So obviously we forgave it for not being savory!!! Happy New Year!
I do love a good baked brie with toppings. I don’t indulge very often because of the high fat content.
I know. Although I wish I could have a bit of baked brie on a daily basis!
I do a baked camembert every now and then as it’s so rich.
Which is what makes them so wonderful! Happy New Year!
happy new year. i love baked brie or camembert with pecans and honey or maple syrup and a bit of thyme. yum.
Ooooh, thyme! Very smart. Happy New Year!
I do love baked brie, with just about any topping!
They are all really good, aren’t they?!!
Well, I suppose that for every one of those who don’t like baked brie (whoever they are), there’s someone like me who, were it not for common decency, would eat an entire baked brie to himself. By the way, I love the way you’ve laid out your table. The wine bottle candle holders are genius!
Thank you! It was a fun party, right after we moved into this house. I got the bottle idea from Pinterest. Well I’m with you. Team baked brie and any melted cheese all the way! Happy New Year!
YOUR SPEAKING TO A GIRL THAT EATS A PLATE OF CHEESE WITH SOME CRUSTY BREAD EVERY MORNING WHEN WE TRAVEL IN EUROPE. I LOVE CHEESE AND YOUR BAKED BRIE IS VERY ENTICING. HAPPY NEW YEAR!
Hahahahahaha! Isn’t that just a lovely breakfast! I love cheese as well. Happy New Year’s Eve!
Sorry about my comment ending up in all caps…very strange. Chalk it up to 2020 I guess. ☺️
Oh! I thought it was extra funny that way!!!
What a beautiful Brie and appetizer! And your xmas decor on your table scape is so gorgeous! Thank you for sharing. We want to wish you a Merry Christmas and a very Healthy Happy New Year!
Aww, thank you so much! Happy New Year to you both!
Wait, there are people who don’t like baked brie?! It’s almost like not liking chocolate . . . or puppies! ;-) In case you couldn’t guess, I happen to LOVE it. Your topping sounds amazing. And your table is so pretty. Love the bottles with candles. Happy New Year! :-) ~Valentina
I know, I was surprised as well. Ken Rivard was the first, and he’s married to a (real) chef. I’m not tattling, I just remember because I was so surprised. You’re right… puppies! Thank you, and happy new year!
That looks really good! What type of people who does not love this baked :p
My friend, for one, and a couple of food bloggers. Odd, I know!
Yum! This baked brie looks fantastic. Love the combination of sweet and savory ingredients. I would happily serve that at any party!
I really prefer savory ones, or at least with a chutney, but this was pretty wonderful!
You know, I’ve got mixed feelings about baked brie. I’ve had really good baked brie, but I’ve also had some that fell short. (I happen to love non-baked brie!) I’m intrigued by the maple-pecan flavor here, though. I do love maple pecan, and I can see how it would pair well with brie. Fun that you’ve been making this for 16 years now!
Oh, no, I must have written that wrong 😳 I only made this version for a party 16 years ago. It was good as party of a party food spread, and it is good, which is why I thought I’d make it again, but I do prefer savory Bries and, as you said, non-baked Bries!