BRIE EN CROUTE
Pecans and our Smoky Fig & Roasted Garlic Spread are combined and spooned over creamy brie then both get wrapped in a puff pastry shell and baked until golden brown. Serve with crackers for a savory holiday appetizer.
1 sheet Puff Pastry, frozen, pre-packaged
1 Tbsp. Butter, unsalted
1/2 cup Pecans, chopped
1/4 cup Robert Rothschild Farm Smoky Fig & Roasted Garlic Spread
1 wheel Brie
1 Egg, beaten
Water crackers, for serving
Preheat oven to 375°F. Defrost puff pastry for 15 to 20 minutes and unfold. Sauté the pecans in butter for about 5 minutes; add Smoky Fig & Roasted Garlic Spread and coat pecans well. Lay the puff pastry out on a flat surface; place the Brie in the center of the pastry. Place the pecan mixture on top of the Brie. Gather up the edges of the pastry, pressing around the Brie and gather at the top. Gently squeeze together the excess dough and tie together with kitchen twine. Brush the beaten egg over top and sides of brie; place brie on a cookie sheet and bake for 20 minutes until pastry is golden brown. Serve with water crackers.