Cherry Pecan Brie Recipe
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Cherry Pecan Brie
1 (8-inch) round Brie
1/2 pound sweet cherries, pitted and halved
1/3 cup finely chopped sweet yellow pepper
2 tablespoons finely chopped green onion
1 to 2 teaspoons sugar
1/4 teaspoon salt
3/4 cup toasted pecans, chopped
Thinly sliced French bread
Allow the Brie to rest at room temperature for about 1 hour.
Meanwhile, combine the cherries, yellow pepper, and green onion in a medium size
bowl. Stir in the sugar, using more or less depending on the sweetness of the
cherries, and the salt. Set aside.
Shortly before serving, assemble the Brie: Using a long serrated knife, cut the
Brie in half horizontally, separating the top from the bottom. Place the top to
one side and cover the bottom layer with half of the cherry mixture; cover with
half the pecans.
Replace the top, and with the same knife, gently saw off the thin white rind of
the top of the cheese. Spoon the remaining cherry mixture on top and cover with
remaining nuts. Serve at room temperature, accompanied by French bread. (Do not
refrigerate—it will make the pecans soggy.)