Directions

Caramelized Fig Baked Brie:


1. Preheat the oven to 350 F.
2. Melt the butter and toss with shelled pecans in a medium bowl.
3. Spread the butter-coated pecans on a baking sheet and toast for 10-15 minutes until fragrant and lightly browned. Remove and cool but leave the oven at 350 F.
4. Carve a small pumpkin and discard all interior flesh and seeds. If the Mini Brie doesn’t quite fit into the opening of the pumpkin, carve away slivers of additional flesh until it fits snugly.
5. Insert the Mini Brie into the pumpkin and spoon the caramelized fig chutney on top.
6. Place the lid of the pumpkin back on top and put into the oven on a baking sheet or piece of aluminum foil. Bake for 20 minutes until the brie is oozy and melted and the pumpkin flesh is soft.
7. Remove from the oven, top with toasted pecans and sprigs of thyme. Serve with crackers, apple slices or baguette rounds for dipping.

Caramelized Fig Baked Brie:


1. Preheat the oven to 350 F.
2. Carve a small pumpkin and discard all interior flesh and seeds. If the Mini Brie doesn’t quite fit into the opening of the pumpkin, carve away slivers of additional flesh until it fits snugly.
3. Insert the Mini Brie into the pumpkin and spoon the hot pepper jelly on top.
4. Place the lid of the pumpkin back on top and put into the oven on a baking sheet or piece of aluminum foil. Bake for 20 minutes until the brie is oozy and melted and the pumpkin flesh is soft.
5. Remove from the oven and serve warm with crackers or baguette rounds for dipping.