This Honey Pecan Brie Appetizer is super simple and perfect for the holidays or any grazing menu! A wedge of soft brie is topped with toasted pecans, blueberries, golden raisins, pomegranate seeds and smothered with honey! Easy but elegant, it's ready in just 10 minutes!
- Perfect for the Holidays! - Festive and bright, this is the perfect appetizer for any holiday party! It's so quick and easy, just 10 minutes to throw together and you can also use it as part of a larger brie cheese charcuterie board, surrounding it with more grazing snacks!
- The Flavor is Amazing! - The sweetness of the fruit and honey combine with savory nuts and crackers in each delightful bite of that creamy brie cheese!
- If you Love this Recipe, be sure to check out my Baked Brie with Pears and Fig Jam and my Cranberry Honey Baked Brie! Goat Cheese Artichoke Dip and these Sweet & Sticky Party Meatballs are also a favorite on our New Year's Eve grazing board menu!
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Ingredients & Substitutions
- Brie Cheese - Use a wedge, not a round of Brie Cheese, President, La Bonne Vie, Fromager, any brand will work. Most importantly, pull it out of the fridge an hour early and serve brie cheese at room temperature. And yes, the rind is edible!
- Pecans - Toast the pecans briefly in butter with a pinch of salt and allow to cool slightly. This gives you some savory to balance the sweet! You could also substitute walnuts or pistachios.
- Blueberries - I love the combination of the fresh juicy blueberries with the chewy dried fruit. You could also substitute blackberries or raspberries, but the blueberries are a better bite-size for an appetizer.
- Golden Raisins - Raisins give a nice chewy bite and a hint of sweetness, you could substitute sliced apricots or any dried fruit.
- Pomegranate Seeds - Those little pops of red make this perfect for the holidays! Pomegranate is in season in the winter and delicious in this appetizer!
- Honey - Honey is the glue that holds it all together! Toss it with the fruit and nuts and drizzle more over the brie just before serving!
Instructions
Step 1 - Having the brie at room temperature is the best way to eat it. Let it sit on the counter, still wrapped, an hour before you assemble. Place the brie on a serving platter, it can also be part of a larger charcuterie cheese board.
Step 2 - In a pan over medium heat, toast the pecans in butter, about 2 minutes, with a pinch of salt to bring out their flavor and provide the "salty" component of the dish. Don't walk away, nuts burn quickly!
Step 3 - While the nuts cool in the pan, add all your topping ingredients to a small bowl, including the nuts and honey and mix. Pile your topping on the brie, top with another drizzle of honey just before your guests arrive, to hold it all together.
Recipe Notes & Tips
- Add to a Charcuterie Board - You can add this recipe as just part of a larger charcuterie board with fruit like apples and grapes, more cheeses, meats, nuts, olives, crackers and baguette for dipping.
- Brie at Room Temperature - While there are tons of baked brie recipes out there, this appetizer is so fast and easy because the brie is served at room temperature. Just pull your brie out of the fridge an hour before serving. It will be spreadable and delicious when you add the topping.
- Storage - Leftovers will keep in the fridge for up to 3 days and can be eaten cold or at room temperature with crackers.
Recipe FAQs
Yes! You can make this honey pecan brie appetizer anytime the day you will be serving it and store it in the fridge. Place your brie wedge on a serving dish. Toast the nuts and let them cool, then combine the topping in a small bowl. Pile the brie with the topping, then cover and refrigerate. Pull it out to sit on the counter an hour before serving to let it come to room temperature, keep covered. Drizzle with a bit more honey just before serving.
Yes, a wedge or a round of brie will both work for this recipe. If using a large round of brie, you may want to double the topping amount.
Yes, the rind of brie is edible. Serve this appetizer with a little serving knife to get a little of the rind in each bite.
Yes, you can bake the brie if you like, but be sure to use a round wheel of brie instead of a wedge. Bake at 350° for about 15 minutes until puffed up but not burst. Transfer to a serving dish and add the topping.
More Favorite Holiday Recipes!
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Honey Nut Brie Appetizer
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Print Pin RateIngredients
- 7 ounce brie cheese wedge at room temperature
- 1 Tablespoon butter
- ¼ cup pecans roughly chopped
- pinch kosher salt
- ¼ cup blueberries
- 2 Tablespoons golden raisins
- 2 Tablespoons pomegranate seeds
- 2 Tablespoons honey
- crackers for serving
Instructions
- Place the brie on a serving platter (remove it from the fridge an hour before serving, wrapped, so it can come to room temperature).
- Over medium heat, melt butter in a skillet and add the pecans to toast for about 2 minutes, tossing until fragrant, add a pinch of salt. Don't walk away, nuts can burn quickly! Let cool slightly.
- Combine blueberries, raisins, pomegranate seeds, and cooled nuts with the honey in a small bowl and toss with a spoon. Add topping to the brie and drizzle with a bit more honey just before serving to hold it all together.
- Serve with crackers and a small knife for scooping and spreading.
Notes
- Serve brie cheese at room temperature for the best flavor and texture.
- Make Ahead Instructions - You can make this appetizer anytime the day you will be serving it and store it in the fridge. Place your brie wedge on a serving dish. Toast the nuts and let them cool, then combine the topping in a small bowl. Pile the brie with the topping, then cover and refrigerate. Pull it out to sit on the counter an hour before serving to let it come to room temperature, keep covered. Drizzle with a bit more honey just before serving.
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