Maple Pecan Baked Brie
The easiest 5-ingredient baked brie recipe! Served with a heavenly warm maple pecan mixture on top. SO GOOD and an absolute crowd-pleaser.
Baked brie. AKA, the best kind of baked cheese you can bring to any gathering.
It’s quick, it’s easy, and it’s super impressive. And oh yes, it’s a crowd-pleaser for everyone involved.
And what I really love about this recipe is that it only requires 5 ingredients – brie, pecans, maple syrup, fresh rosemary, salt and pepper.
Plus, you can basically use anything for dipping purposes – various crackers, bread slices, apple slices, pear slices… I’m pretty sure you can dip your leather boot in this and it’ll taste just as good.
But seriously, the warm maple pecan mixture is just what the doctor ordered this holiday season. So grab all the crackers and make sure you get all those sweet, crunchy, nutty bits!
Maple Pecan Baked Brie
Ingredients
- 1 8-ounce wheel brie cheese
- ½ cup pecan halves
- â…“ 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.
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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).Â
Thanks. Hope your Christmas was wonderful. Can’t  wait to make this recipe again as instructed for New Years Eve.Â
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? Â It looks like the top and sides are still on in the picture? Â