Easy Peach & Pecan Baked Brie (summer appetizer)
Prep this Easy Peach & Pecan Baked Brie in just 5 minutes! An easy summer appetizer that bakes in just 20 minutes & is perfect for sharing.
Ingredients
Main ingredients
- 250-300 g double cream brie creamy base for melting
- 1 cup diced ripe peaches juicy and sweet
- ¼ cup chopped pecans crunchy, nutty contrast
- 2-3 tablespoon liquid honey drizzled slowly
- a sprinkle cinnamon flavor kick
- optional fresh thyme herby twist
Instructions
Instructions
- Preheat your oven to 180 degrees Celsius (350 Fahrenheit). This gets things ready while you prep your brie and toppings.
- Grab a baking sheet and line it with parchment paper to keep cleanup easy and stop your gooey cheese from sticking.
- Place your brie right in the middle of the sheet as your creamy center to get dressed up.
- Scatter the diced peaches over the top of the brie, then sprinkle the chopped pecans on top for a good layer.
- Drizzle the liquid honey evenly over the peaches and nuts, then sprinkle a dash of cinnamon all over. If using fresh thyme leaves, toss those on top now.
- Bake everything in the preheated oven for about 15 minutes until the brie is soft and slightly melted around the edges.
- Remove from the oven and let it cool for a few minutes before serving to prevent runaway molten cheese but keep it warm enough to enjoy.
- Optionally, top with a few leaves of fresh thyme and serve with crackers or crostini.
- Enjoy your Easy Peach & Pecan Baked Brie as a perfect summer appetizer.
Notes
If you have a nut allergy, remove the pecans from the recipe. After baking, add a sprinkle of granola for extra crunch! To make crostini, preheat oven to 400°F, slice baguette into 1-inch slices, brush with olive oil, and toast for 10 minutes flipping halfway. You can use hot honey for a spicy kick or peach jam/preserves instead of fresh peaches (~½ cup). Leftovers reheat gently with slow release in oven or pressure cooker.