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Baked Brie is the perfect Fall appetizer. We are elevating the flavors in this recipe by adding our Vermont Maple Balsamic Vinegar and Rosemary Olive Oil. These two flavors combined with toasted pecans surely take the brie to a whole new level!
Recipe by Anna Chighizola
Products used: Rosemary Olive Oil & Vermont Maple Balsamic, Vermont Maple Balsamic Vinegar, Rosemary Olive Oil, Black Rooster Maple Syrup
1 (8 oz.) Brie Wheel
½ cup Pecan Pieces
⅓ cup Maple Syrup
1 tsp SOOC Vermont Maple Balsamic Vinegar
2 tsps SOOC Rosemary Olive Oil
1 tsp fresh Rosemary, chopped
Salt and Pepper, to taste
Preheat oven to 350 degrees.
Place the pecans on a sheet pan and toast for 5 minutes.
Once pecans are toasted, place brie in a greased cast iron skillet. Place in the oven and bake for 15 minutes.
Combine the maple syrup, balsamic, olive oil, and chopped rosemary in a mixing bowl.
Place in the microwave and heat for 20 – 30 seconds. Once heated, add the pecans.
When the brie comes out of the oven, pour the maple pecan mixture over the brie. Serve with crostinis and enjoy!
