Sweet Brie

READY IN: 13mins
Recipe by dojemi

This is a very elegant appetizer. Make sure to 'gently' pat down the brown sugar (perhaps sprinkling would be better). The first time I made it I was not gentle and the crust was much to hard (but still delicious). Some reviewers have suggested using less sugar which sounds like a good option. You be the judge. Either way, it's sure to be a hit at your next get together.

Top Review by Bonnie G #2

This has it all; easy to prepare and great taste. I can't get regular brown sugar here in Trinidad so used brown granulated sugar and it still tasted awesome. I'm sure it'd be even better with the real thing - but hey - gotta use what you can. The sweet added just that little extra to the brie to set it off. My guests kept going back for more. Served with crackers and a nice red wine. I'll be using this one again. Specially when I can get the real brown sugar.

Ingredients Nutrition

  • 680.38 g brie round, not fully ripened, top rind removed (8 inch)
  • 236.59 ml chopped pecans
  • 473.18 ml firmly packed brown sugar
  • cracker

Directions

  1. Preheat broiler.
  2. Place Brie in 10-inch quiche dish or other oven-proof dish or pie plate and sprinkle with nuts.
  3. Cover top and sides with sugar, patting gently with fingertips (do not be concerned if sides are not fully covered).
  4. Broil on lowest rack until sugar bubbles and melts, about 3 minutes (cheese should retain its shape).
  5. Serve immediately with crackers.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a