Baked brie with pecan crust

45min 4 servings
  • 1 pack (125 g) Castello Brie
  • 3½ tbsp. 50 g pecan nuts
  • Several sprigs parsley
  • 1 egg - beaten
  • Little flour
  • Salad leaves
  • Relish or cranberry sauce
Baked brie with pecan crust


Preheat oven to 180ºC.

Cut Brie into four equal quarters. Place nuts and parsley in a food processor or chopper and chop until medium fine. Next, place the flour into a plastic bag and the beaten eggs and nut mixture into 2 separate shallow dishes. Coat the cheese quarters firstly in the flour by shaking in the bag, then dip into the beaten egg and finally toss in the nuts so that all sides are covered. Repeat with remaining cheese pieces.

Place coated cheese onto a lined baking sheet and bake for 10-12 minutes until nuts are slightly golden. Serve warm with the salad leaves and relish of your choice. Allow one quarter for a starter and two per person for a snack.

Drizzle some maple syrup on the baked brie and pecans for a little sweet touch.