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Nothing gets a party started like warm, melty cheese. This Cinnamon Pear Balsamic Baked Brie is topped with caramelized pears, toasted pecans and honey, then finished with a drizzle of Redstone Cinnamon Pear Balsamic Vinegar for a warm, spiced sweetness.
Cinnamon Pear Balsamic Baked Brie
Redstone Olive Oil, LLC
8
5 minutes
15 minutes
American
Appetizer
Nothing gets a party started like warm, melty cheese. This Cinnamon Pear Balsamic Baked Brie is topped with caramelized pears, toasted pecans and honey, then finished with a drizzle of Redstone Cinnamon Pear Balsamic Vinegar for a warm, spiced sweetness.
Ingredients
1 wheel brie, (8 ounces)
1 ripe pear, cored and diced
1 teaspoon Redstone Orange Olive Oil
3 tablespoons Redstone Cinnamon Pear Balsamic Vinegar, divided
1 tablespoon honey
¼ cup chopped pecans
Pinch ground cinnamon
Fresh thyme leaves, for garnish
Crackers, sliced baguette and apple or pear slices, for serving
Directions
Preheat the oven to 350°F. Place the brie in a small oven-safe baking dish or on a parchment-lined baking sheet. Using a sharp knife, score the top rind in a crosshatch pattern.
Bake the brie for 12 to 15 minutes, until soft and gooey in the center.
While the brie bakes, heat the olive oil in a small skillet over medium heat. Add the diced pear and cook 3 to 4 minutes, until lightly golden.
Stir in 2 tablespoons of the Cinnamon Pear Balsamic, the honey, pecans and cinnamon. Simmer 1 to 2 minutes, until the pears are glazed and the liquid is syrupy.
Spoon the warm pear topping over the baked brie. Drizzle with the remaining 1 tablespoon of balsamic and sprinkle with fresh thyme.
Serve immediately with crackers, baguette slices and fruit.
