- 1 small (8 ounce) brie wheel
- 1/2 cup Bonne Maman Golden Plum Mirabella Preserves
- 1/3 cup rosemary spiced pecans, roughly chopped (recipe below)
- 1 teaspoon chopped fresh rosemary
- Walker's Mini Oat Crackers
- Rosemary Spiced Pecans
- 2 cups pecan halves
- 1/4 tsp. ground coriander
- 1/4 tsp. ground cumin
- 1 1/2 Tbs. unsalted butter
- 1 1/2 Tbs. dark brown sugar
- 1 Tbs. chopped fresh rosemary
- pinch of cayenne
- 1/2 tsp. kosher salt (omit if using salted nuts)
Carefully cut brie in half horizontally. Place rind side down on baking sheet or shallow baking dish.
Spoon half of the preserves onto bottom half of brie, spreading evenly. Sprinkle with about 2 tablespoons of chopped pecans. Top with the other brie half and spoon remaining preserves and remaining chopped pecans over the top.
Bake 8-10 minutes or until cheese is soft and just begins to melt. Let brie cool for about 5 minutes.
Move to serving platter with a large spatula. Sprinkle the chopped rosemary over the top and decorate with a few of the rosemary spiced pecan halves, if desired. Serve with Walkers Mini Oat Crackers and the rest of the rosemary spiced pecan halves.
Rosemary Spiced Pecans - Position a rack in the center of the oven and heat the oven to 350°F. Scatter the nuts on a rimmed baking sheet and bake, shaking the sheet a couple of times during baking, until the nuts are nicely toasted, about 10 minutes.
Meanwhile, set a small heavy skillet over medium-high heat.
Sprinkle in the coriander and cumin and toast until aromatic, about 30 seconds.
Remove the pan from the heat and add the butter, brown sugar, rosemary, and cayenne. Return the skillet to low heat and stir until the butter melts and the sugar dissolves, 2 to 2-1/2 minutes. Keep warm.
Put the nuts into a large bowl, pour the warm spiced butter over the nuts, and add the salt. Stir until the nuts are well coated. Taste for seasoning and add more salt if necessary. Let the nuts cool completely.