"Baked Brie with walnuts and maple syrup. A party favorite! I use a can of finest light AA grade Quebec maple syrup for this.
" — STARFLOW
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1 (14 ounce) round
real maple syrup (fine light grade)
18-inch French baguette, cut into 3/4-inch slices
This is now a Holiday tradition in our family. You can top it with various things. My Canadian friend introduced us to this baked with a spoonful of dark brown sugar, chopped pecans and finished off with pure Maple syrup she brings me from Canada. Bubbly and oh so good!
Was liked by the family, but had to increase the heat and longer time for th be Brie to become softer/melted. Found that two cups of maple syrup would be too sweet, but overall good. Was inspired when my husband and I had it as an entree at the restaurant. Some things are better homemade.
Simple, elegant, and very tasty! I believe the nicer brie rounds will melt at 200, but the cheaper varieties need a higher heat.
Easy and yummy as promised. I had to raise the oven temperature after 12 minutes at 200 not soft enough. At 300 for an extra 3 minutes it was perfect. I tried two different bries--one the traditional french double creme and one a French triple creme! The latter melted a bit too much but the former was perfect wtih the higher heat. Tried it for a progressive dinner group and all raved.
Make this once for an appetizer at our Christmas family dinner and now I've had to bring it every year! Love it. I do add a couple Tbs of brown sugar on top and a few pats of butter. Served with various crackers.
I first tested a small wedge and did it in the microwave and I liked it very much but I tried making the rest of the brie in the oven and it turned out probably overdone.( chewy and stringy).....? Got to try it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Brie with Quebec Maple Syrup
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 73
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