Baked Brie with Cabernet & Pecans


  • 1 -8oz. Wheel of Rouge et Noir Brie, or your favorite
  • 1 puffed pastry sheet, refrigerated not frozen
  • 3/4 C Mitchella Estate Cabernet Sauvignon
  • 2 Tbls Brown Sugar
  • 1/2 C Chopped pecans


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. Place 3/4 cup of Mitchella Estate Cabernet Sauvignon and Brown Sugar in a small saucepan, bring to a brisk simmer and reduce by half. Should coat the back of a spoon. Cool. Spread half of the pecans and half of the Cabernet Sauvignon reduction in the center of the Pastry Sheet, place the cheese on top. Spread the remaining pecans and Cabernet Sauvignon reduction 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 baguette.

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Thursday - Monday
11:00 am - 4:30 pm
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Mitchella Vineyard & Winery
2525 Mitchell Ranch Way
Paso Robles, CA 93446
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