Baked Brie
Baked brie topped with homemade cranberry jam and salty sweet toasted pecans.
Who does not like some good cheese and glass of good wine?!?! Specially when the cheese is baked and presented all fancy with some delicious toppings! The cranberry jam is homemade. It has all fresh ingredients, cranberries, rosemary, lime zest, ginger and lime juice! To add some crunch, I toasted salty sweet pecan with nutmeg. It adds perfect crunch to this creamy goodness!
This is definitely a crowd pleaser, specially during holiday seasons! Pair it with some warm mulled wine to make it even more festive!! If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this deliciousness!!
Happy and Healthy Eating!
Baked brie with cranberry jam and toasted pecans
Ingredients
- 1 Brie Cheese Wheel
Cranberry Jam
- 2 cup Fresh Cranberries
- ¼ cup Raw Sugar
- ¼ cup Maple Syrup
- 1 Zest of whole lime
- 1 tsp Grated Ginger
- 1 Strand Rosemary
Toasted Pecans
- ½ cup Roughly Chopped Pecans
- ¼ tsp Nutmeg Powder
- 1 pinch Salt
- 1 tsp Maple Syrup
Instructions
Prepare Cranberry Jam
- Mix all cranberry jam ingredients in a pan. Keep cooking on low/medium heat until you get loose jam like consistency. Keep stirring it frequently. It usually takes anywhere from 15-25 minutes.
- Once reaches jam consistency, turn the heat off and keep it aside.
Toasted Pecans
- Chop pecans roughly. Mix chopped pecans, salt, nutmeg powder and maple syrup. Place it on a baking tray and roast it on 200°F for 15 minutes. Once roasted, keep them aside.
Assembly
- Preheat oven on 350°F. Place whole brie cheese wheel on a parchment pepper. Place parchment pepper on a baking tray and bake it on 350°F for 15 minutes.
- Once baked, take it out of the oven. Top it with cranberry jam and toasted pecans. Serve it hot with side of salty cracker!