Warm Praline-Topped Baby Brie

Warm Praline-Topped Baby Brie
  • 6 servings
  • 0:06 Preparation
  • 0:10 Cooking
  • 0:16 Total Time


Add all
  • 7 oz
    (200 g)

    whole single, double or triple crème brie

  • 1 Tbsp.
    (15 mL)

    brown sugar

  • 1 Tbsp.
    (15 mL)

    chopped pecans

  • 1 tsp.
    (5 mL)

    butter, melted

  • raspberries or small butter cookies


With a long, sharp knife, cut off and discard the top rind of the cheese.

Combine brown sugar, pecans and butter; mix well. Sprinkle mixture evenly over surface of cheese.

Place Canadian Brie in an ovenproof container slightly larger than the cheese. Broil 6 inches (15 cm) from source of heat until cheese is soft, slightly melted and topping is bubbly.

Serve warm with rasberries or cookies.

Apricot Topping:

Replace brown sugar, pecans and butter with 1/4 cup (60 mL) apricot jam mixed with 2 tsp (10 mL) brandy.

After removing top rind from cheese, prick surface with fork and pour 2 tsp (10 mL) brandy over all.

Top with apricot mixture and bake 10 minutes in 350°F (180°C) oven. Sprinkle with toasted sliced almonds to serve.


For a change of taste, use single or double crème Canadian Camembert.

Source: Dairy Farmers of Canada

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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