Shelly's Recipe

Baked Brie Dip

Category: Dips - Hot

Serves 5 to 7

8 ounces triple cream (room temperature) brie, rind removed
3 ounces mascarpone, softened
salt and pepper to taste

cinnamon-spiced candied pecans:
1/2 cup chopped pecans
2 1/2 tablespoons powdered sugar, sifted
1/4 teaspoon ground cinnamon

1. Preheat oven to 375.

2. Lightly grease a small shallow baking dish. Set aside.

3. Place brie, mascarpone, salt, and pepper into a mixing bowl and mix together until fully incorporated.

4. Pour and evenly spread mixture into the baking dish and set aside.

5. Pour pecans into a skillet and place over medium heat. Sprinkle sugar and cinnamon over pecans followed by 2 to 3 teaspoons water (you want just enough water to wet cinnamon-sugar and coat pecans).

6. Toss until pecans are evenly coated. Continue to cook over medium heat, stirring frequently, until coating has dried and pecans have toasted.

7. Sprinkle candied pecans over brie mixture and bake for 10 to 12 minutes or until dip is bubbly and gooey.

8. Allow dip to cool for 5 minutes before serving with crostini and green apple slices.