Such a creamy, smooth and versatile wheel of a cheese! They have long expiry dates so I try to have at least one in my fridge. Makes for a great weekend appetizer or when family and friends drop by.
Maple Brie
1 (16-ounce) wheel of Brie
1/2 cup of butter
2 tbsp packed brown sugar
1/3 cup pure maple syrup
1 cup toasted and chopped pecans
Ground pepper to taste
Preheat oven to 350 degrees
You can shave off top rind of Brie (when I don’t shave off the rind, I use a fork to poke holes on the top of the the Brie).
Place in a Brie maker or pie plate
Bake until the cheese starts to bulge around the sides and the centre is soft about 10-15 minutes.
Melt the butter in a saucepan over medium heat. Add the brown sugar, maple syrup and pecans. Cook, stirring constantly for about 3-5 minutes. Stir in pepper and remove from heat. Cool slightly, the sauce will thicken. Pour or spoon over the baked brie.
Tips:
I always have red pepper jelly in my cupboard, makes for a fast and easy cheese topper. Feel free to use any jelly or sauce (sweet or savory) that you like. Add the toppings either before or after baking your Brie.
Nuts add a nice crunch and texture when sprinkled on top of the jelly or sauce.
Brie wheels do not have to be baked. They can be cut into wedges and enjoyed cold with your favourite sauces on the side.
Serve with crackers, assorted bread slices or pitas.
Choices for toppings on the Brie are endless.
