Honey Nut Brie Appetizer is a wedge of soft brie, topped with pecans, blueberries, golden raisins, and pomegranate seeds and smothered with honey. Served with crackers, these sweet and savory bites make the perfect addition to any occasion. Elegant but super easy!
The Perfect Easy Appetizer
I was testing out this Honey Nut Brie Appetizer to make for my friend’s yoga with snacks event coming up in January, the second annual. My cousins were in town visiting and they got to enjoy the test run. It turned out delicious! An oval casserole dish made for the perfect sized serving platter. It was a great afternoon of catching up, a fire in the fireplace, kids playing and a very elegant appetizer that is super easy to make ahead of time.
After that day, Honey Nut Brie Appetizer has turned into one of my go-to favorite appetizers. It’s just so easy to put together! I often serve it at our grazing menu on New Year’s Eve, no matter how big or small our party.
How to Make Honey Nut Brie
Making this appetizer couldn’t be easier and only takes 15 minutes! Having the brie at room temperature is the best way to eat it. So, let it sit on the counter an hour before you assemble. Simply toast the pecans in butter with a pinch of salt to bring out their flavor and provide the “salty” component of the dish. While they cool in the pan, pile your fruit on the brie, top with nuts and drizzle with honey just before your guests arrive. The fruit and honey provide the “sweet” to balance the nuts. Blueberry and pomegranate are delicious, but raspberries or blackberries could be substituted. Enjoy!
Honey Nut Brie Appetizer
- 1 wedge brie cheese at room temperature
- 1 T butter
- ¼ c pecans roughly chopped
- pinch kosher salt
- golden raisins
- pomegranate seeds
- crackers for serving
- Place the brie on a serving platter
- Melt butter in a fry pan and add pecans and toast for a few minutes, tossing until fragrant, add a pinch of salt and let cool slightly
- Top brie with cooled nuts and fruit, drizzle honey over the top
- Serve with crackers and a small knife for scooping and spreading