Elevate your festive gatherings with this Apricot Rosemary Pecan Brie. A combination of sweet apricot jam, aromatic rosemary, crunchy pecans, all over the creamy decadence of brie cheese.
Picture this: a wheel of brie, topped with a generous layer of buttery caramelized apricot preserves, rosemary, and pecans. This appetizer isn't just a feast for the senses; it's the perfect messy, melty, and delicious holiday appetizer that will have all the guests raving.
This one is super easy and it only taking 20 minutes to make. The flavour will make it seem like you put so much more effort into the dish than you did and everyone will love you for it.
Quick note: if you don't know what brands have apricot jam, you can usually find them in larger grocery stores or ones that carry Smuckers or Bonne Maman.
Apricot Rosemary Pecan Brie
1 wheel brie
3 tablespoon salted butter
1-2 teaspoons red pepper flakes
2 sprigs of rosemary
½ apricot jam
1 cup pecans, chopped
toasted baguette for serving
Preheat to 375°F and place the brie wheel in a small round baking dish. Once oven is to temperature, place the brie in the oven and cook for 15-20 minutes, until soft inside. You can use a toothpick or sharp knife to test.
Bring a saucepan or skillet to medium heat. Add the butter and once it's slightly bubbling, add the red pepper flakes and rosemary. Occasionally stir to coat the rosemary in butter until rosemary is fragrant, about 2 minutes,
Add the apricot jam and stir to coat the rosemary, then add the chopped pecans. Stirring occasionally, cook until the pecans are coated and the sauce is starting to candy and caramelize. Remove from stove, place in a bowl and set aside.
Once the brie is cooked, place the pecans and sauce on top, and enjoy with toasted baguette!
Tried this recipe?
Be sure to let me know how it went below or send me a picture!