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Baked Brie with blackberry compote & sugared pecans

Baked Brie with blackberry compote and pecans

Do you have a tableful of guests coming for the holidays and need an impressive appetizer that whets their appetite for the holiday meal? Let this baked Brie with blackberry compote be your go-to holiday nibble!

Warm cheese, berries, and nuts are a heavenly combination that never disappoints.

Baked Brie with blackberry compote and pecans

Brie is always a special treat for holiday meals, but when it is dressed up with vanilla-scented blackberries and cayenne-kissed sugared pecans, your family and friends will be begging you for the recipe.

Making candied pecans

We love the addition of pomegranate seeds and fresh thyme as a garnish for their pop of contrasting colors and, most important, the unique flavors they bring to every bite.

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Toasted and candied pecans

Another bonus? If you make the sugared pecans ahead of time, you can easily have this holiday appetizer on the table in 20 minutes. All you need to do is prep the compote and the cheese, then you can serve up this wonderful warm appetizer.

Baked Brie with blackberry compote and sugared pecans

Yield 10-12


  • 1 cup pecan halves
  • 1/2 tablespoon unsalted butter, melted and cooled
  • 1-1/2 tablespoons light brown sugar
  • 2 teaspoons pure maple syrup
  • 1/4 teaspoon ground cinnamon
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 2 cups blackberries, plus more for garnish
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1 large wheel of Brie, room temperature
  • Handful of pomegranate seeds as garnish (optional)
  • Fresh thyme leaves as garnish (optional)
  • Crackers for serving


  1. Preheat the oven to 350 F.
  2. Line a baking sheet with parchment paper.
  3. Place pecans on the sheet and toast for 10 minutes or until fragrant.
  4. While the nuts are roasting, mix together the butter, brown sugar, maple syrup, cinnamon, salt, and cayenne pepper in a bowl.
  5. Place the pecans into the mixture and make sure that they are evenly coated with the sugar mixture.
  6. Spread the pecans on the baking sheet on a single layer and return it to the oven.
  7. Bake for another 10 minutes, stirring every 3-4 minutes. Remove from the oven and allow to cool.
  8. In a medium saucepan, heat the blackberries, lemon juice, honey, and vanilla at medium heat, stirring continuously. As liquid begins to release from the berries, turn the heat up to medium. Cook, stirring periodically, until the mixture is reduced and the liquid is syrupy.
  9. Preheat oven to 350 degrees. 
  10. Line a baking sheet with parchment paper.
  11. Carefully slice away the top of the Brie rind and discard. Leave the sides intact.
  12. Bake wheel of Brie for 15 minutes or until melted.
  13. For plating, top baked Brie with blackberry compote and spicy candied pecans.
  14. Garnish with a few blackberries, pomegranate seeds, and fresh thyme leaves.
  15. Serve warm with crackers.

Courses Appetizer

Blackberry compote

If you have extra blackberry compote, that’s a good thing! It makes an incredible syrupy topping for pancakes or waffles — or put it on plain yogurt or vanilla ice cream.

Blackberries in a pan

Cooking blackberries

The end result: Baked Brie with blackberry compote & sugared pecans

Baked Brie with blackberry compote and pecans

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