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Brie with Cranberry-Pecan Filling

Source of Recipe


Sunset, November 2003






List of Ingredients



• 2 Tbsp chopped pecans, plus 3 pecan halves
  
• 2 Tbsp chopped dried sweetened cranberries
  
• 1/2 tsp finely shredded orange peel
  
• 1 wedge or round (8-ounce) firm-ripe Brie cheese, chilled
  
• .
  
• 1 baguette, thinly sliced
  






Instructions



1. Place chopped pecans and pecan halves in a 9-inch pie pan. Bake in a 325° F oven, shaking pan once, until chopped nuts are golden under skin, 6 to 8 minutes.
   
   
2. In a small bowl, mix toasted chopped nuts, cranberries, and orange peel. Split cheese in half horizontally to make two layers. Set one layer, cut side up, on a plate or, if baking it, in a shallow oven-proof ramekin or on an ovenproof rimmed plate. Sprinkle cranberry mixture evenly over cheese. Set other layer, cut side down, on filling and press down gently. Arrange nut halves on top. Serve at room temperature or warm.
   
   
3. To serve warm, bake in a 325° F oven until cheese is warm and beginning to soften, 6 to 8 minutes. Serve baguette slices alongside.
   
   Makes 8 servings.
   
   ...............
   
   NOTE
   
   You can assemble the brie (through Step 2) up to 4 hours ahead; cover and chill. Let it come to room temperature before serving; or bake to serve warm.