Grilled Brie Recipe
with bourbon pear chutney, candied pecans, and seasonal berries served with a toasted baguette and truffle butter
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Ingredients
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Grilled Brie
Bourbon Pear Chutney
Candied Pecans
Serving
Method
Grilled Brie
- 1
- 2
Bourbon Pear Chutney
- 3
Cook the Chutney
In a medium saucepan, combine the diced pears, brown sugar, bourbon, apple cider vinegar, ground cinnamon, ground ginger, and salt.
- 4
Simmer
Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for about 20 minutes, stirring occasionally, until the chutney thickens.
Candied Pecans
- 5
Prepare the Pecans
In a skillet over medium heat, melt the butter and add the chopped pecans, granulated sugar, and cinnamon.
- 6
Serving
- 7
Toast the Baguette
Preheat the oven to 350°F (175°C). Place the baguette slices on a baking sheet and toast in the oven for about 5-7 minutes until golden brown.
- 8
Assemble the Dish
On a serving platter, place the grilled Brie, spoon the bourbon pear chutney over the top, and sprinkle with candied pecans. Serve with seasonal berries and toasted baguette slices, along with truffle butter for spreading.
