Baked Brie Cabernet Pecan

Ingredients

  • 1 - 8oz. wheel of Rouge et Noir Brie
  • 1 puffed pastry sheet, refrigerated not frozen
  • 3 Tbsp. Cowboy Ike's Cabernet Sauvignon Wine Jelly
  • 1/2 C. chopped pecans

Directions

Preheat oven to 400 degrees F. Prepare a baking sheet by greasing lightly or lining it with parchment paper. Remove the Puff Pastry - unfold onto baking sheet, let sit for 30 minutes. Spread the half the pecans and 1 1/2
tablespoons Cabernet Sauvignon Wine Jelly in the center of the Pastry Sheet, place the cheese on top. Spread
the remaining pecans and 1 1/2 tablespoon of Cabernet Sauvignon Wine Jelly on top. Fold each corner into the center, pinch sides together, brush the top with melted butter. Bake 20 minutes, or until it is golden brown and the cheese is warm and soft. Transfer cheese to a serving dish with a spatula. Serve warm with crackers or French bread toasts.

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Tasting Room Hours
Thursday - Monday
12:00 pm - 5:00 pm
or by appointment
Contact Us
Mitchella Vineyard & Winery
2525 Mitchell Ranch Way
Paso Robles, CA 93466
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