Today’s recipe comes from my friend Jennifer’s new cookbook, The Gourmet Kitchen. Jennifer is the author and photographer behind the popular food blog, Savory Simple. I ran into Savory Simple over 3 years ago while I was looking for inspiration for a recipe.
I still remember scrolling through her recipes and beautiful photographs and thinking to myself that she has a great deal of knowledge of cooking. Her recipes were written in a way that was easy to understand with tips that would guide the home cook along the process. Later, when I found out that she was a culinary graduate it all made sense: She knew what she was talking about.
About this Spicy Candied Pecan Baked Brie Recipe:
For years, baked Brie was my go-to recipe for entertaining. I have baked so many wheels of Brie that I lost count. It was the simplest dish I could think of, and quite honestly, I didn’t think of it as a recipe worth sharing. However, after reading Jennifer’s version and realizing that I was doing it wrong all along, I decided that it was about time to post a baked Brie recipe that will knock you sucks off.
How do you bake your Brie?
Until I read The Gourmet Kitchen’s version, I would cover my Brie with some sort of a jam and some nuts and bake it in the oven for 10-15 minutes and serve it that away. However, Jennifer does it differently, and I have to say, I think it is a much better way. Instead of baking Brie covered with condiments, she bakes it separately, just by itself. She also slices off the top rind. I loved this technique, because when you cut the top rind off and leave the sides intact, you basically create a “cup” that the cheese bakes in making all the gooey goodness stay in the “cup” and easier to serve.
The Toppings:
Now, you can certainly serve baked Brie with your favorite marmalade and nuts. However, in this pecan baked brie recipe we are taking things up a notch.
First, make the spiced candied pecans by roasting pecans after coating them in a butter-maple syrup-cinnamon-cayenne mixture.
Second, make a simple blackberry compote by reducing fresh blackberries with a little bit of lemon juice, honey and vanilla extract. Once you top your baked Brie with these condiments, you and your guest are in for a serious treat.
With the holidays approaching, I just can’t imagine a better dish to entertain. Why not switch things up a little bit and give this luxurious baked Brie recipe a try? I know for a fact that it will not disappoint.
Be sure to watch the how To Make Baked Brie Video below.
Baked Brie Recipe with Blackberry Compote and Spicy Candied Pecans
Ingredients
For The Spicy Pecans:
- 1 cup pecan halves
- ½ tablespoon unsalted butter, melted and cooled
- 1 ½ tablespoons natural cane sugar, or light brown sugar
- 2 teaspoons maple syrup
- ¼ teaspoon ground cinnamon
- ¾ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
For The Blackberry Compote:
- 2 cups blackberries, plus more for garnish
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon honey
- 1 teaspoon vanilla extract
For The Baked Brie:
- 2 wheels Brie, (8-ounces each) room temperature
- handful of pomegranate seeds as garnish, optional
- a few fresh thyme leaves as garnish, optional
- crackers for serving
Instructions
To make the spicy candied pecans:
- Pre-heat the oven to 350 F degrees.
- Line a baking sheet with parchment paper.
- Place pecans on the sheet and toast for 10 minutes or until fragrant.
- While they are roasting, mix together the butter, cane sugar, maple syrup, cinnamon, salt, and cayenne pepper in a bowl.
- Place the hot pecans into the mixture (be careful as it may sputter and hiss) and make sure that they are evenly coated. Spread them on the baking sheet on a single layer and place it back in the oven. Bake for another 10 minutes, stirring every 3-4 minutes. Remove from the oven and let it cool.
To make the blackberry compote:
- In a medium saucepan, heat the blackberries, lemon juice, honey, and vanilla in medium heat, stirring regularly. As liquid begins to release from the berries, turn the heat up to medium. Cook, stirring periodically, until it is reduced and the liquid is syrupy.
- Pre-heat the oven to 350 F degrees. Line a baking sheet with parchment paper.
- Carefully slice away the top of the Brie rinds and discard them. Leave the sides intact. Bake both wheels of Brie for 15 minutes or until melted through.
- Top each baked Brie with blackberry compote and spicy candied pecans.
- If preferred garnish them with a few blackberries, pomegranate seeds, and fresh thyme leaves.
- Serve immediately.
Video
Notes
- The instructions in the video is slightly different than the ones in the recipe, but either way would work.
- You can make the blackberry compote and candied pecans a day ahead and store them in the fridge until you are ready to use them. If you do so, I recommend lightly warming up the compote before drizzling it over the baked brie.
- I highly recommend baking brie at the last minute, right before serving. Not only, it fills your house with the most delicious cheese smells but also looks very appetizing when it first comes out of the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is adapted (with minor changes) from The Gourmet Kitchen.
Could i make the blackberry compote a week ahead of an occasion, store it in the fridge and then heat on the day?
Hello Chloe,
You can make it up to 3 days in advance but I am not sure if it would taste good after a week. Still, if you keep it in an airtight jar in the fridge, it might work.
Hope this helps.
Could you use frozen blackberries?
You sure can. There is no need to thaw them too. The only difference would be that they would take a bit longer to melt/cook, but still would work. Hope this helps.
Do you have any recommended meat and cheese w/ wine pairings for a romantic Christmas for two. Our first Christmas. I want just finger food’s we can enjoy together but more then chips and dip
Hi Kimberly,
For sure. As a matter of fact, I have a full post about How to Set up a Meat and Cheese Platter.
I hope this helps. Wishing you a happy holiday season.
I made this recipe for the first time for a NYE gathering last night. Everything was going smoothly, until I checked on the brie (after about five minutes in the oven) and it was a pool of cheesy mess. I’m not sure if it’s the type of brie I used or what. I scooped the cheese into a bowl and topped as usual – it wasn’t a masterpiece, but it was still delicious! Keep an eye on your brie ya’ll!
Hi Julie. I am sorry to hear that it was a cheesy mess. You are right though, it is important to keep an eye on the brie as it bakes.
Thanks so much for your input.
I am from Zambia live on a dairy farm I have read you recipe I am going to make it forsure!. It sound out of a other world it looks so Good must tased it Thank you so much for much a great idea
Hi Marleen.. So happy that you liked it. It really tastes amazing. Sending much love to Zambia.
I’m thinking about having this for an appetizer at a bridal brunch. Would it be appropriate for a morning appetizer?
I think so! Especially with the blackberry compote..
🙂
Do you think it would be okay to pre make the blackberry compote and pecans the day prior to serving?
Yes, absolutely.
I just made this for Thanksgiving and it was a hit!! It was so delicious and the flavors melded together perfectly. Thank you for posting!!! It was very easy to make and I highly recommend any and everyone to try it out.
Awww this is fantastic to hear. I am so glad it worked out for you.
Happy Thanksgiving Lauren.
PS: It is on our Thanksgiving table as well. 🙂
Thank you so much for the incredibly sweet review and stunning photos!
Awww you totally deserve it my friend. I am a huge fan 🙂