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MAPLE-ROSEMARY PEAR & PECAN BAKED BRIE.

Gooey, delicious baked brie is topped with maple-rosemary pears, pecans, and pomegranate, and served with olive-oil toasted rosemary olive oil bread.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8

Ingredients
  

  • 1 1/2 cups coarsely chopped Asian or Bosc pear
  • 1 tablespoon fresh rosemary leaves, picked from the stem
  • 3 tablespoons pure maple syrup
  • olive oil, to drizzle
  • few pinches flaky sea salt
  • 1 12 ounce round of brie, chilled
  • 1/2 cup raw, unsalted pecan halves and pieces
  • 1/2 loaf Rosemary Olive Oil Loaf, sliced into 1/2-inch slices and halved
  • fresh pomegranate seeds

Instructions
 

  • Preheat oven to 350ºF and line a small baking sheet with a piece of parchment paper.
  • Sauté chopped pears in a medium frying pan with 1/2 tablespoon of rosemary leaves, 2 tablespoons of maple syrup, a drizzle of olive oil, and a pinch of flaky sea salt. Stir over medium heat to coat ingredients, then sauté for 8-10 minutes, until fragrant. Increase heat to high and sauté another 2 minutes to gently caramelize the pears. Transfer pears to a serving dish, do not wash the pan as you'll use it for the pecans.
  • With a very sharp, thin knife, slice the top layer of rind off the round of brie. Place the brie on the baking sheet and bake for 10-12 minutes, until cheese is melted. If it leaks, don't worry! It's still salvageable. Chill for 5 minutes in fridge before serving.
  • While the brie bakes, add the pecans into the previous frying pan and top with the remaining 1 tablespoon maple syrup, 1/2 teaspoon rosemary leaves, and another pinch of sea salt. Stir to coat, and toast the pecans over medium heat for 3-5 minutes, until fragrant and beginning to brown. Remove from heat.
  • Brush slices of Rosemary Olive Oil Loaf with olive oil, and toast in another frying pan over medium flame. Let each side get golden brown, then flip and repeat until all slices are perfectly toasty.
  • Once brie has been baked and briefly chilled, use a large spatula to transfer it to your desired serving platter. Top with the maple-rosemary pears and pecans, and finish with pomegranate seeds and a sprinkle of flaky sea salt. Serve with olive oil toasted slices of Rosemary Olive Oil Loaf.