I have been serving this appetizer for years – it is straight out of my Colorado Collage Cookbook from The Junior League of Denver. It’s simple, a crowd pleaser, and can easily be made JUST before your guests arrive! This is delicious to enjoy with cooler weather upon us and perfect for holiday celebrations.
A couple of variations I have made to the recipe include adding the dried cranberries and using a smaller round of Brie. I make just about the same amount of topping, but the original recipe calls for a 16 ounce round of Brie – using the smaller round gives you more “sauce” per serving. I also serve with baguette slices, but this could easily be paired with crackers and fruit as the original recipe suggests. Enjoy!
Kahlúa Pecan Brie
2015-11-05 21:14:59
Serves 8
Ingredients
- 3 tablespoons packed brown sugar
- ¼ tablespoons Kahlúa or strong, freshly brewed coffee, cooled
- ½ cup pecan halves, toasted
- ¼ cup dried cranberries
- 1 8-ounce round Brie cheese
- Sliced baguette for serving
Instructions
- In medium skillet, combine brown sugar and Kahlúa. Heat, stirring constantly until blended. Add pecans, simmer until hot, but not runny. Remove from heat.
- Place Brie on microwave-safe serving plate and spoon warm pecan mixture on top. Microwave on high 1-2 minutes or until cheese softens. Watch carefully, cheese will melt quickly. Garnish with dried cranberries and serve with baguette slices.
Adapted from Colorado Collage Cookbook from The Junior League of Denver
Adapted from Colorado Collage Cookbook from The Junior League of Denver
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