Description
Add some easy elegance to your autumn get-together with this Pumpkin Baked Brie. Warm brie baked right into a mini pumpkin and topped with maple pecans and fresh rosemary, it’s a delight you’re sure to fall for.
Ingredients
- 1 mini pumpkin (slightly larger than the round of brie which is 4” wide)
- 1 (8-ounce) wheel soft ripened Brie cheese
- 1/3 cup chopped pecans
- 2 tablespoons maple syrup, divided
- 1/2 teaspoon chopped fresh rosemary, divided
- Flaky sea salt, for garnishing
Instructions
- Preheat the oven to 400° Line a baking sheet with parchment paper.
- Toss the chopped pecans with 1 tablespoon of the maple syrup.
- Cut the top off of the pumpkin to create a lid. Carefully scrape out the seeds and membranes with a spoon, keeping the sides and bases intact. Pat the inside of the pumpkin dry and then brush with some of the remaining maple syrup.
- Trim around the edge of the brie wheel so that it will fit smoothly into the pumpkin bowl. Score the top of the Brie wheel with a sharp knife, about 1/8 inch deep, in a crisscross pattern.
- Place the Brie wheel down in the hallowed out pumpkin and place on the prepared sheet pan. Brush the top of the brie wheel with more of the remaining maple syrup.
- Top the brie with the pecan mixture. Sprinkle with 1/4 teaspoon of the chopped fresh rosemary.
- Bake on the middle rack of the oven for about 15 minutes, or until the cheese is melted and the nuts are caramelized on top. Let sit for 3 minutes.
- Sprinkle with the remaining 1/4 teaspoon chopped fresh rosemary and a little flaky sea salt.