Baked Brie topped with rum soaked raisins, pecans and just a touch of maple syrup. then wrapped in a flaky puff pastry.
This time of year, it’s all about the sweets. Cookies, cakes, candy, pies.
But it’s also about gathering together. Family, Friends, co-workers. It seems like there’s Always another event calling for food.
One of my favorite appetizers is Baked Brie. It’s fast and easy to put together and is always a hit.
I love using raisins for a naturally sweet flavor that pairs well with the brie. Not using additional sweeteners means I don’t have to feel as guilty at the dessert table. The pecans give a light crunch and the maple syrup melts into the cheese adding a little extra sticky goodness.
If I’m carrying this to another location, I’ll prepare it ahead of time and then bake at the new location when I get there.
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Baked Brie
Ingredients
Instructions
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I worked together with the California Raisin Marketing Board to create this recipe and was compensated for my time. All opinions are mine and mine alone and do not represent those of the California Raisin Marketing Board. As alway, I only share things with you I truly love.
Love!!! Perfect appetizer!!!
This looks amazing! I want to make it for a holiday party this weekend. I’ve never used brie before. Does it have a rind that has to be removed? Or just use it as is when I buy it at the store? Just want to be sure I do it right!
Yes, brie does have a rind. Depending on the thickness of the rind, you can shave some off but you don’t want to remove it completely and the rind is edible (and tasty)
So delicious looking!! Thanks for the recipe.
All I could find was a round package of softened brie – will this work? I am determined to make this during the holiday season! Thanks for the wonderful recipe!
Yes a round wheel will work just fine. Enjoy!