Prep 10 mins
Cook 3 mins
This is a very elegant appetizer. Make sure to 'gently' pat down the brown sugar (perhaps sprinkling would be better). The first time I made it I was not gentle and the crust was much to hard (but still delicious). Some reviewers have suggested using less sugar which sounds like a good option. You be the judge. Either way, it's sure to be a hit at your next get together.
- Preheat broiler.
- Place Brie in 10-inch quiche dish or other oven-proof dish or pie plate and sprinkle with nuts.
- Cover top and sides with sugar, patting gently with fingertips (do not be concerned if sides are not fully covered).
- Broil on lowest rack until sugar bubbles and melts, about 3 minutes (cheese should retain its shape).
- Serve immediately with crackers.
This has it all; easy to prepare and great taste. I can't get regular brown sugar here in Trinidad so used brown granulated sugar and it still tasted awesome. I'm sure it'd be even better with the real thing - but hey - gotta use what you can. The sweet added just that little extra to the brie to set it off. My guests kept going back for more. Served with crackers and a nice red wine. I'll be using this one again. Specially when I can get the real brown sugar.
This is really good. I've just been making it in small, serving-size quantities for a snack. It's really difficult to get the brown sugar to stick to the cheese, and I've still not found a good method for this. The pecans I've had in the house are roasted already, so I've just been sprinkling these on top after baking. I've been putting it all on crackers and then topping with a few slices of strawberries. Tasty!
Hi dojemi, what a wonderful dish! Thank you so much for sharing. I used this one evening when I had some special company. I didn't use all the sugar -- what I did was use 1/2 cup at a time. It was truly delicious! Then I made it a second time and this time used even less than 1 cup. I did what one of your reviewers said -- I put it in the oven first and then under the broiler. Used it with my Seasoned Party Pitas and the dish was a hit. Lovely, Diane :)