Caramelized Pecan Brie Topped with Cherries

When cherries are in season I usually have an abundance of them and normally make desserts. However, I wanted to make something a bit different and the cherries were a perfect topping for the oozy goodness of cheese.


1 lb. of brie, rind (white skin) removed
1/2 cup of finely chopped pecans
2 tablespoons of brown sugar
1 teaspoon of water
1 cup of cherries, pitted
Non-stick cooking spray
1 baguette sliced thinly


Chop pecans into small pieces. Remove pits from the fresh cherries and chop into small pieces. Combine pecans with brown sugar and water. Stir until all coated with brown sugar mixture. Remove rind (white skin on the brie) and cut into 5 chunks and place into a medium size baking dish that has been sprayed with non-stick spray. Top with brown sugar, pecan mixture and cherries. Place into preheated oven at 375 for 15 minutes until cheese begins to bubble. Cut baguette into thin slices at a diagonal. Spray with non-stick spray. Bake in preheated oven at 375 for 10 minutes until they begin to brown. Remove and serve with cheese and garnish with fresh mint sprigs if desired.

Suggested Beverage

Try Texas Hills Vineyard Rosato di Sangiovese (Texas), Pedroncelli Dry Rosé of Zinfandel (Dry Creek Valley), Toad Hollow® Dry Pinot Noir Rosé Eye of the Toad (Sonoma County), Gruet Rosé Brut Méthode Champennoise Sparkling Wine (France) or Samuel Adams® Blackberry Witbier (Boston, MA).

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