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Pecan Brie Brûlée

By Nadiya Hussain

2.5

(3)

Best Brie recipes Brie Pecan Brulee on seven slices of toast on a wooden cutting board.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton

To be totally honest, you can make anything taste good if you add salty cheese or melted sugar, but when you do the two together, it becomes a taste explosion in your mouth. This is bread topped with an easy chile-pecan paste that can be used in so many different ways, but the paste spread on some bread and topped with slices of Brie, sprinkled with sugar, and then broiled, is especially yummy. Make the paste and you can use it on other things, but first try it with some crunchy, sweet broiled Brie.

Recipe information

  • Total Time

    20 minutes

  • Yield

    4 servings

Ingredients

2 cups pecans
5 tablespoons vegetable oil
4 teaspoons chile paste, such as harissa, gochujang, sambal oelek, or crushed Calabrian chiles
1 teaspoon granulated garlic
A pinch of salt
4 slices of bread (sourdough would be nice)
7 oz Brie cheese
2 tablespoons Demerara sugar

Preparation

  1. Step 1

    To make the chile-pecan paste, put the pecans into a food processor and blitz until totally ground. Gradually add the oil—the mixture should begin to come together. Now add the chile paste, garlic granules, and salt. Turn the broiler to high.

    Step 2

    Spread half the chile-pecan paste in an even layer over the bread slices and put them on a baking sheet. Cut the Brie into slices and put them on top of the pecan paste. Sprinkle with the sugar and place under the broiler until it has caramelized. This should only take 5 minutes, but it can vary depending on your broiler.

    Step 3

    Put the remainder of the chile-pecan paste into a jar. It will keep in the fridge for up to 1 month. You can use it on toast or cookies—I enjoy it spread on salty crackers when I’m peckish in the middle of the night.

Time to Eat cookbook cover with photo of Nadiya Hussain
Reprinted from Time to Eat: Delicious Meals for Busy Lives. Copyright © 2019 by Nadiya Hussain. Photographs copyright © 2019 by Chris Terry. Published by Clarkson Potter, an imprint of Random House, a division of Penguin Random House. Buy the full book from Amazon or Penguin Random House.
TagsToastSandwichDessertChileVegetableBrieCheeseDairyPecanNutSnackVegetarianEasyQuickBroilFood ProcessorCookbooks

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