Ingredients
Scale
- 1 container rindless Brie cheese (use the size you have)
- Valdosta pecans with cranberry, pepper and sweet orange, enough to coat the cheese (approximately 1/2 to 1 cup before grinding, depending on the amount of Brie)
- Hot pepper cheese seasoning, approximately 1/2 of the packet supplied with my cheese baker
- Hot pepper topping seasoning, approximately 1/2 of the packet supplied with my cheese baker, divided
- Crackers or sliced French bread, for serving
Instructions
- Preheat the oven to 350°F. Make sure your covered cheese baker is oven-safe.
- Stir approximately half of the hot pepper cheese seasoning packet into the rindless Brie until combined.
- Grind the flavored pecans into fine crumbs using a coffee grinder or food processor. Avoid grinding them into nut butter.
- Spread the pecan crumbs on a clean piece of plastic wrap or a cut-open food-storage bag. Sprinkle about one-quarter of the hot pepper topping packet over the crumbs.
- Spoon the seasoned Brie into a log shape on top of the pecans. Use the plastic to gently roll the soft cheese until coated.
- Transfer the cheese to the baker, reshaping if necessary. Press any leftover pecan crumbs on top and sprinkle with another quarter of the hot pepper topping packet.
- Cover and bake for approximately 15 minutes, checking after 10 minutes. The cheese should be heated through and soft enough to spread.
- Serve warm with crackers or sliced French bread.
Notes
I measured this recipe by eye rather than by weight or volume. The pecan amount is an estimate, not a tested measurement. My Brie was rindless and soft enough to mix with seasoning; a whole wheel with rind will behave differently. The hot pepper packets came with my cheese baker, so adjust any substitute seasoning gradually to taste. The original recipe used flavored Valdosta pecans rather than plain pecans plus separately measured cranberries and orange.
- Prep Time: 10
- Cook Time: 15
