Well, this isn’t exactly how this post was supposed to go. I had two other pictures to put up, but they are now lost somewhere in a deep dark abyss that is my now dead hard drive. We haven’t had the chance to work on it yet, so it still, hopefully, might be recoverable. Otherwise a few dozen future posts are lost along with anything I haven’t backed up in the last 6-8 months. Learn from my lesson and back up your computer weekly!
But enough of my whining you are here to see the food, right? I am a huge baked brie fan, but I have always made it “en croute” or wrapped in puff pastry. I really though for years this was the only way. I had a fear that if I just stuck a wheel of brie in the oven not wrapped in pastry that it would just explode or ooze out of the rind. And that probably would happen if you left it in the oven to long. You only want it in the oven for about 20 minutes. Just enough for the cheese to melt some, but not quite as long as you would leave it in were it wrapped in pastry.
For years I was adding the extra calories of the puff pastry and I didn’t have to! Brie is already such an indulgent appetizer that no puff pastry is needed. I love how the pecans caramelize on top and form a shell. And I just love honey. Ask my husband, I go through so much Florida honey. I really should become a bee keeper.
This week #SundaySupper is celebrating April Showers if you are hosting an upcoming baby or bridal shower take not of all the amazing recipe we have prepare below. This week’s event is like an instant party, just add friends.
- 1 wheel of brie
- 1 cup pecans, chopped
- ¼ cup brown sugar
- 2 tablespoons honey
- Preheat oven to 350 degrees
- In a bowl mix together the pecans, brown sugar, and honey.
- Place brie in a shallow dish and top with pecan mixture.
- Bake 20-25 minutes. Remove from oven and allow to cool for 5-10 minutes.