Maple Pecan Baked Brie
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This maple pecan baked brie is an easy holiday party appetizer (requires only 5 ingredients). Topped with a dreamy warm maple pecan mixture!
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Why you’ll love maple pecan baked brie
- Effortless and impressive. Baked brie is an effortless crowd-pleasing appetizer – it’s quick, easy, and so impressive, made in less than 30 minutes!
- Requires only 5 ingredients. You only need a few key ingredients here – a wheel of brie, pecans, maple syrup, fresh rosemary, salt, and pepper. And you can basically use anything for dipping purposes – crackers, crostini, apple slices, you name it.
- An absolute holiday staple. The warm maple pecan mixture is simply irresistible, balancing the rich, molten cheese with all the crunchy textures. It also makes for a show-stopping centerpiece for holidays, potlucks, dinner parties, or casual get-togethers.
What is baked brie?
Baked brie is a popular appetizer featuring a wheel of soft brie cheese, baked until softened and gooey in the center. It is commonly paired with sweet ingredients (for example, fig jam, brown sugar, or honey) and served warm alongside some favorited dippers such as sliced baguette, crackers, and fruit slices.
Key Ingredients
Brie
8 ounce wheel of brie cheese with the rind kept intact, keeping it chilled before baking
Pecans
Pecan halves or chopped pecans (or choose between a combination of coarsely chopped pistachios, almonds, walnuts, or pecans)
Maple syrup
Pure maple syrup (not pancake syrup)
Herbs
Chopped fresh rosemary or thyme
Best types of brie to use
- Budget-friendly wheels: skip the expensive, long-aged artisan bries (these are best enjoyed at room temperature on a cheese board)
- Double-cream: yields a thick, rich, gooey interior while maintaining its shape
- Favorite brands: affordable double-cream brie is priced less than $10 and include brands such as Trader Joe’s Double Cream Brie ($5.39), President Brie ($6.99), and Alouette Double Crème Brie ($7.49).
How to make Maple Pecan Baked Brie
- Score the brie. Make shallow cuts across the top rind in a crosshatch pattern using a sharp knife.
- Bake. Place the scored brie on a rimmed baking sheet or a 5-inch cast iron skillet and bake at 350°F for 12-15 minutes until softened. The center should be soft and springy with some slight oozing from a scored section of the rind.
- Toast the pecans. Spread the pecans in a single layer on a clean baking sheet, baking for 6-8 minutes until toasted.
- Make the maple pecan topping. Combine the maple syrup, rosemary, salt, and pepper in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, until the mixture begins to bubble and thicken. Then stir in the toasted pecans until well coated.
- Top and serve. Spoon or pour the topping directly over the warmed brie. Serve immediately with sturdy crackers or crostini.
what to serve with maple pecan baked brie
Tools For This Recipe
Maple Pecan Baked Brie: Frequently Asked Questions
No need for a fancy, artisanal brie! Any economical, inexpensive brie or Camembert from the supermarket will work very well in this recipe.
This really depends on personal preference, but keeping the edible rind on will ensure that the brie will hold its shape during baking.
You can place the brie directly on a parchment-lined baking sheet or mini cast iron skillet for easy serving.
Absolutely! Pecans or walnuts (or a mixture) can be used.
Baked brie can be served with fresh fruit (apple or pear slices), sturdy crackers (water crackers), dried fruit, and/or toasted bread slices (crostini).
The brie will harden as it cools but the leftovers can be reheated in the microwave or oven to soften as needed.
Maple Pecan Baked Brie
Video
Ingredients
- 1 (8-ounce) wheel brie cheese, scored
- ½ cup pecan halves
- ⅓ cup maple syrup
- 2 teaspoons chopped fresh rosemary leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 350 degrees F. Place brie on a rimmed baking sheet or a 5-inch cast iron skillet. Place into oven and bake until softened, about 12-15 minutes; let cool 5 minutes.
- Spread pecans in a single layer on a clean baking sheet. Place into oven and bake until toasted and fragrant, about 6-8 minutes; set aside.
- In a small saucepan over medium heat, combine maple syrup, rosemary, 1/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer, stirring occasionally, until foamy, about 1-2 minutes. Stir in pecans.
- Serve brie warm topped with maple syrup mixture; serve with crackers or baguette.
Notes
- Leave the rind on. Keeping the rind intact will help the brie hold its shape and structure while it melts during baking. Remove the top layer of the rind upon serving for dipping and dunking, similarly to fondue.
- Score the brie. Score a shallow crosshatch pattern on the top rind of the brie cheese – this will help the warm maple pecan topping sink in.
- Use an oven-proof skillet. Use a small cast iron skillet or oven-safe dish that is slightly larger than the diameter of the brie. That way this leaves enough space for the melted brie to ooze out when serving.
- Line with parchment paper. If you plan to bake the brie on a rimmed baking sheet, line the sheet pan with parchment paper for an easy transfer (and clean up) to a serving platter.
- Serve with sturdy dippers. Serve with thick-cut baguette slices, crostini, crisp apple and pear slices, or pita chips to scoop up the gooey melted brie. Delicate crackers and dippers will easily break once dipped.
- Serve immediately. Serve warm out of the oven as it will start to firm as it sits out, about 10-15 minutes.
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Such an easy and tasty appetizer for Christmas!
Love your recipes! This was a huge hit in our household and while I rarely change a recipe, I had to use honey because I’m just not a fan of maple syrup. It was still super delish!!
Omg this brie was a hit at my Boxing Day dinner party and went really fast. My son asked me to make one just for him.
This was absolutely delicious!,
Just delicious!
can you make sauce ahead and heat up after thank you
I would also like to know about the bread that was served with this wonderful tasty recipe. Is it store bought, what’s it’s name or do you have a recipe for it. Thankyou for your time that you take to read this comment.
They look like Fig & Rosemary Artisanal Crisps which you can buy at Target. I did find this recipe which I plan to try. https://www.baked-theblog.com/fig-rosemary-pistachio-crisps/
This was so good and decadent! It was the perfect Christmas appetizer. Everyone gobbled it up! Will definitely do again. 🙂
Could you please tell me what type of bread that is in the picture of the platter of Baked Brie with crackers and that amazing looking bread? Do you have a recipe for it? Or know where I could get a recipe for it. It looks sooo scrumptious… So does your Brie. I’m trying your recipe for the One pan Shrimp Boil. Looks so good… Love old Bay Seasoning… Thanks debb Have a Blessed day
Made this for Christmas appetizer. I was so happy to see this recipe listed the day I purchased some Brie for Christmas from a site I always trust for great recipes. Yay! Perfect timing. I had all the ingredients. Used less nuts cause I didn’t have enough but that was fine and only had dried rosemary. Still amazing. Just used less rosemary since it was dried. The women in my family gobbled it up. The men folk were a bit more skeptical. . They stuck to pimento cheese and club crackers (still delish).
Thanks. Hope your Christmas was wonderful. Can’t wait to make this recipe again as instructed for New Years Eve.
EDIT:
This looks amazing! Here’s a funny article about eating the rind on brie. It is definitely edible. And quite delicious at that! https://www.bonappetit.com/story/stop-leaving-brie-rind-behind
I want this so bad! Impressive! I’m confused, too, about trimming the rind. I once tried to trim away the rind on all sides but it was too time confusing and wasted too much of the Brie. There must be an easier way…. the rind is edible, is it not?
Why do you let the Brie cool, when it says serves warm? Would it not be better to do the nut mixture while Brie is baking so they can be served together? Do you reheat the Brie then or how do you serve warm?
Thanks looks awesome btw.
This looks fairly simple, but how do you trim the rind? It looks like the top and sides are still on in the picture?