The combination of the cherries, pecans, and fresh rosemary give this baked Brie a sweet, woodsy flavor that has been a favorite appetizer in my family for years.
We love baked Brie cheese served warm as an appetizer and this one with dried cherries, fresh rosemary and honey is our favorite.
Now before you read this recipe, I have a disclaimer. I try to scrape off as much as the white rind as I can before adding my topping and baking. There is no real reason to do this, but I find that it's easier to cut into once it's warm to place on toasted bread or crackers.
You can leave it on if you'd like, there is no harm in eating the rind. Again, just my personal preference. I started doing it when the kids were younger because they refused to eat it with the white rind on it. Then, it just stuck.
How do you make baked brie?
For this recipe you'll need a large wheel of Brie cheese, dried cherries, pecans, honey, fresh rosemary and refrigerated crescent roll dough.
When I first started making this you could only get the crescent rolls with those dotted lines and had to pinch them together.
But so many people used these rolls for this purpose that the companies got smart and made full sheets without perforations in them so now it's even easier to cover the cheese in this recipe.
Using a small knife, scrape off the white coating on all sides of the Brie (again, this is optional); then add the cherry mixture on top. Open the crescent roll dough, and using a rolling pin, roll it out so that it will cover the entire Brie. It’s okay if you have to piece it together.
Cover the cheese with the dough and place on a baking sheet with the seam side down. Bake for approximately 15-20 minutes or until crust is lightly browned. Remove from the oven, and let cool 5 minutes before serving with crackers. ~Enjoy!
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Baked Brie with Dried Cherries, Rosemary, Honey and Pecans
Ingredients
- 1- 19(ounce) Wheel of Brie
- ½ c. Dried Cherries
- ¼ c. Chopped Pecans
- ¼ c. . Honey
- 1 tsp. Fresh Rosemary, chopped
- 1 pkg. Refrigerated Crescent Roll Dough
Instructions
- Preheat oven to 425°F.
- Soften the cherries in warm water. Drain the water, chop, then set aside.
- In a separate bowl, mix the cherries, pecans, honey, and rosemary until it forms a paste.
- Using a small knife, scrape off the white coating on all sides of the Brie, then add the cherry mixture on top. (optional)
- Open the crescent roll dough, and using a rolling pin, roll it out so that it will cover the entire Brie. (It’s okay if you have to piece it together.)
- Cover Brie with the dough, and place on a baking sheet with the seam side down.
- Bake for approximately 15-20 minutes or until crust is lightly browned.
- Remove from the oven, and let cool 5-10 minutes before serving. Serve with crackers.
cecille isaguirre says
Real food that can be recreated and not just for eye candy 🙂
Carrie Farias says
Thanks for entering Cecille. Can you please click on the Rafflecopter link above where it says +1 so your entry will be counted.
Tiffany Ng says
This Brie recipe looks amazing, I hope to try it myself.
BJ says
Awesome for you to do this. It is so grand for people to be sharing recipes and also the interactions online with each other at this time of year. This looks like it could be one of my one or two new recipes I try for every Thanksgiving dinner. This and the sweet potato cornbread I found on Google+ from a contact. Now here you come with the other, sweet!
Alexis says
I am ever so thankful for the grandparents that raised me- and taught me how to cook!
Skywest says
I am thankful to now be living in the same city as my daughter!
Meredith L says
I am thankful for my friends and family.
Susan C says
I am thankful for so much - excellent health, a great job, the best friends in the world, a roof over my head, plenty of food.
Manda says
My husband.
Meryl says
I'm thankful for my health.
Carla Shiver says
I'm thankful for having somewhere to live and food to eat.