Baked Brie with Pecans and Rosemary

New obsession if you don’t mind me saying.

Everyone loves a baked brie. Name someone who doesn’t lose their sh*t over a baked brie. (We’re leaving Aaron out of this situation.)

Ya can’t! We’re into baked bries. Some are wrapped in puff pastry, others are baked as is and get draped with various sweet or savory jams, drizzles and what nots.

This one is troublingly simple. Feel free to bake some bread like I did, or just load up on crackers and call it good.

LA-HEEEET us peepeth.

I wanted sweet. I wanted spicy. I wanted earthy. And I wanted crunch. I wanted to be fully seduced to the point of total submission. Is that so much to ask really?

My thoughts exactly.

So I scored the brie, which is totally optional, but I like the character it gives! Don’t go all the way down, just about halfway through. This way and that. Criss-cross applesauce. Something.

While it’s in your oven (I put it in lil’ baking dish) we’ll toast the pecan pieces (straight from the bag) along with the minced rosemary and a pinch of crushed red pepper flakes. The fragrance right about will send you straight to glory.

Transfer that to a bowl and drizzle with a good amount of honey. Stir stir stir.

And that’s truly it! The cheese is soft and gooey on the inside, and topped with a sweet and spicy crunch that packs so much herbal bang that you will straight up crumble within.

Like, look at that. I baked about 15 minutes at 375, and it was super soft on the inside. Spreadable and gooey. Absolute bliss.

Dip with crackers, dip with bread, dredge your entire face through that if necessary.

We’re doing the best we can.

Help me.

Baked Brie with Pecans and Rosemary

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Ingredients

• 8 oz brie cheese
• 2 oz bag pecan pieces
• 1 sprig fresh rosemary, leaves pulled and minced
• 1/3 cup honey (more if needed!)
• Pinch of crushed red pepper
• Crusty bread for serving

Instructions

1. Preheat your oven to 375.
2. Score the brie with a sharp knife one direction, about an inch apart. Then turn the brie and score it perpendicularly, creating a criss-cross pattern. Go about half way down through the brie. Place it in a small baking dish and bake for 15 minutes, or until the cheese starts to slightly bubble up in the crevices.
3. Meanwhile, heat a small skillet over a medium high. Add the pecan pieces to the pan and toast for about three minutes, until fragrant. Add the minced rosemary and pinch of crush red pepper; go another thirty seconds on the heat, then pour into a small bowl. Add the honey and stir to combine. Add a little pinch of salt while you’re at it.
4. Once the brie is warm and soft, pour the pecan mixture over the top and serve with crusty bread or crackers! Don’t let it sit too long or it will firm up again.
5. Serves you! Just kidding. However many you mouths you have hanging around.

7.8.1.2

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https://bevcooks.com/2023/10/baked-brie-with-pecans-and-rosemary/

Halloween party? ABSOLUTELY.