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