Sweet and savoury warm brie duo
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  • Easy to do
  • Ingredients under 6
  • Kid approved
préparation
5minutes
cuisson
20minutes
servings
2-4
type of dish
Appetizers and side dishes
préparation
5minutes
cuisson
20minutes
servings
2-4
type of dish
Appetizers and side dishes
Sweet and savoury warm brie duo
[addthis tool="addthis_inline_share_toolbox"]
  • Easy to do
  • Ingredients under 6
  • Kid approved
préparation
5minutes
cuisson
20minutes
servings
2-4
type of dish
Appetizers and side dishes
préparation
5minutes
cuisson
20minutes
servings
2-4
type of dish
Appetizers and side dishes
ingredient
  • Warm brie with pecans, cranberries and dark chocolate topping
  • 350 g brie
  • 60 ml pecans , whole (or other nuts of your choice)
  • 30 ml cranberries , dried
  • 2 square(s) dark chocolate , coarsely chopped
  • 30 ml maple syrup
  • Bruschetta-style warm brie
  • 350 g brie
  • 175 ml of bruschetta mixture
  • Warm brie with pecans, cranberries and dark chocolate topping
  • 350 g brie
  • 60 ml pecans , whole (or other nuts of your choice)
  • 30 ml cranberries , dried
  • 2 square(s) dark chocolate , coarsely chopped
  • 30 ml maple syrup
  • Bruschetta-style warm brie
  • 350 g brie
  • 175 ml of bruschetta mixture
prep time
Warm brie with pecans, cranberries and dark chocolate topping
  1. Heat oven to 180°C (350°F). Place a small 350 g wheel of brie in a baking dish roughly the same size as the brie. Top with 60 mL (¼ cup) whole pecans (or other nuts of your choice), 30 mL (2 tbsp.) dried cranberries, and 2 squares of coarsely chopped dark chocolate. Drizzle with 30 mL (2 tbsp.) of maple syrup. Bake 20 to 25 minutes or until centre of brie is warm. Serve immediately with pieces of fruity bread.
Bruschetta-style warm brie
  1. Heat oven to 180°C (350°F). Place a small 350 g wheel of brie in a baking dish roughly the same size as the brie. Drain 175 mL (¾ cup) of bruschetta mixture by pressing down lightly on it. Spread mixture over top of brie. Bake 20 to 25 minutes or until centre of brie is warm. Serve immediately with a baguette.

Chef’s secret

Check doneness by piercing the centre of the brie.  Do not cut into the edge of the rind or the brie will leak out.