Denise says:

  • This uses Chevington’s new Artisan Brie cheese made with Ayrshire’s cow’s milk. Deliciously creamy, rich and smooth; a cheese that is most addictive! It is of premium quality, hand crafted and excellent value.
  • Keep the rind on, as it will help the cheese hold its shape when baking.
  • The rind is edible, so you can enjoy it with the melted cheese, or simply remove the top layer after baking and dunk in crusty bread or colourful vegetable crudité.

Ingredients:

  • 1 packet (200g) Chevington whole Artisan Brie cheese
  • 65g whole pecan nuts
  • 30ml maple syrup
  • To serve:  Crusty bread, crackers, a vegetable platter or dried fruits

Method

  1. Heat the oven to 200C fan.
  2. To toast the pecan nuts, place on a tray lined with baking parchment paper. Drizzle with 30ml of the maple syrup.
  3. Roast for about 10 minutes or until golden and caramelized. Remove and set aside to cool.
  4. Reduce the oven to 180C.
  5. To bake the Chevington Artisan Brie cheese, remove and discard the wrapping. Place on a baking tray lined with baking parchment paper.
  6. Bake for 10 minutes.
  7. Using a fish slicer transfer the cheese to a large chopping board or serving plate.
  8. Cut a large cross through the top of the cheese and peel back the rind to let it ooze out!
  9. Scatter over the caramelized pecans and serve with crusty bread, crackers, crudité vegetables or dried fruits.
Tagged in: Brie, English, Maple Syrup, Pecans, Picnic, Shavuot, Starter