Baked Brie with Pickled Rhubarb and Maple Pecans
This quick and easy baked brie with pickled rhubarb and maple pecans makes the perfect appetizer for any occasion! The creamy brie cheese combined with tangy rhubarb pickles and maple-glazed pecans, give this recipe a unique and delicious flavor.
Ingredients
- 1 8-oz wheel of brie cheese at room temperature
- Pickled rhubarb
For the maple pecans
- 1/2 cup halved pecans
- 2 tbsp pure maple syrup
- 2 tbsp salted butter
Instructions
- Preheat the oven to 350 degrees F.
- In a small saucepan over medium heat combine the butter and maple syrup, cook until butter is completely melted and the mixture is bubble. Remove the pan from the heat and add the pecans. Toss until completely coated and set aside.
- Place your wheel of brie into a small oven-safe baking dish(l like to use a small cast iron skillet) and place the dish on a baking sheet if needed.
- Scoop the pickled rhubarb out of the pickling brine and place it on top of the brie(I use roughly 1/2 cup) top with the maple pecans, and place in the prepared oven.
- Bake for 12-15 minutes or until softened. Remove the brie from the oven and allow it to cool for 3-5 minutes.
- Serve with crusty bread, crackers, or pretzels. And enjoy!
Notes
If you forget to take your brie out of the fridge to warm up don't worry! While brie tastes a little better and is definitely meltier if it has been warmed to room temperature, you can also bake it straight from the fridge. This recipe will still turn out great and taste amazing.
Maple pecans can easily be made ahead of time, simply prepare as directed, then allow them to cool completely. Transfer the finished pecans to an airtight container or to a small bowl covered with plastic wrap. They can be stored at room temperature for up to 5 days.
After leftover brie can be stored in the fridge for up to 3 days. You can also rewarm brie in the oven to make it melty again.
Tried this recipe?Let us know how it was!