Monthly Archives: January 2013

Baked Brie with Toasted Pecans

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We hosted a fondue night for friends last week and decided to try an appetizer of baked brie with toasted pecans, drizzled in warm maple syrup. Either of these on their own would easily make my list of top “stranded desert island” fare, but together they were a triad of decadence that did not last long on the plate.  

This is a quick and easy appetizer that offers a refreshing variation to the traditional Brie and baguette duo that many hosts foist upon their guests. Once you’ve tried a warm creamy Brie or Camembert, dressed in any fashion, your self restraint for second helpings will be nil, and you will forever turn your nose up at Brie that has not seen the inside of an oven. 

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