The combination of the cherries, pecans, and fresh rosemary give this baked Brie a sweet, woodsy flavor that has been an enormous hit in my home for years. There is no culinary reason to remove the white rind from the cheese; however, I find that when baking it with a crust, it makes it easier for guests to cut through and also becomes easier to spread. ~Enjoy!
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.
- 1 19- oz . Wheel of Brie
- 1/2 c . Dried Cherries
- 1/4 c . Whole Pecans
- 1/4 c . Honey
- 1 tsp . Fresh Rosemary, chopped
- 1 pkg. Refrigerated Crescent Roll Dough
- Preheat oven to 425°F.
- Place whole pecans on a baking sheet, and bake for approximately 5 minutes until lightly toasted. Remove from the oven, cool, and finely chop.
- While pecans are in the oven, soften 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.
- 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.