Baked Brie with Sorghum, Pecans and Bacon
Baked Brie with Sorghum, Pecans and Bacon offers the perfect combination of sweet, salty and savory flavors in one crowd-pleasing appetizer. Serve it with crackers and sliced apples, pears and other fruits for an elegant presentation.
Makes: 6-8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 8 ounces (1 round) brie
- ⅓ cup pepper jelly or chutney
- 1 sheet puff pastry, thawed (such as Pepperidge Farm)
- ⅓ cup sorghum
- 2 slices bacon, cooked and crumbled
- ½ cup toasted pecans
- ⅓ cup dried cranberries
- 2 green onions, chopped
- Sliced fruit, for serving
- Crackers, for serving
Instructions
- Preheat oven to 400 degrees.
- Spoon chutney or pepper jelly on top of brie.
- Wrap brie with puff pastry and secure underneath. Trim off excess pastry. Place wrapped brie on a baking sheet and bake for 20 to 25 minutes, until deep golden.
- Drizzle with sorghum and sprinkle with crumbled bacon, pecans, dried cranberries and green onions.
- Serve warm with sliced fruit and crackers.
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