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With festive flavors and only a handful of ingredients, this Baked Brie with Pecans and Pineapple Topping is one of the best appetizer recipes for the holidays! It’s so easy to make, and with ooey gooey, melty cheese with a sweet, caramelized topping, what’s not to love?
Pineapple Baked Brie with Pecans
Baked Brie is one of those things that sounds fancy and a bit intimidating. But it’s truly so easy to make! With juicy pineapple and crunchy pecans caramelized with a bit of ginger and piled on top of a wheel of melted Brie cheese, I guarantee your guests will be weak in the knees. Everyone will be impressed and think you’re a culinary genius, but secretly you’ll know it was hardly any effort. That’s my kind of appetizer!
Cuisine Inspiration: French
Primary Cooking Method: Stove, Oven
Dietary Info: Gluten-free, Egg-free
Skill Level: Easy
Why You’ll Love this Baked Brie Recipe
If your friends and family love sweet and savory or ooey and gooey, then this is the perfect appetizer recipe to add to any party menu. It is simple and sure to impress! Here’s why you
- Few ingredients. Besides the Brie cheese, the topping consists of just a few simple ingredients – two main ones, plus some brown sugar, ginger, and salt that you may already have in your pantry.
- Quick and easy preparation. Some baked Brie recipes call for wrapping it in dough, which is just way too much fuss. In this version, you simply pop the Brie in the oven then assemble the topping while it gets nice and melty.
- Versatile. It’s easy to use this basic method and customize your toppings, whether you make it yourself or use a little help from the grocery store. See below for some ideas!
- Gluten free. Grab your gluten free crackers because this baked Brie with pecans and pineapple is naturally gluten free. No pastry or dough that you have to avoid or substitute!
Baked Brie Recipe Ingredients
You’ll be happy to know that this easy appetizer only needs a few ingredients! Here’s a quick list of what you’ll need. Be sure to scroll down to the recipe card below for specific amounts.
- Brie cheese. Make sure you use a wheel of brie, not a wedge.
- Pecans. Chop them up or buy them pre-chopped.
- Canned pineapple tidbits. When you drain them, reserve the juice for making the topping.
- Brown sugar. Light or dark brown sugar work.
- Kosher salt. Just a pinch.
- Ground ginger.
- Accompaniments: crackers, sliced baguette, apple slices, etc. for serving
How to Make Baked Brie with Pecans and Pineapple Topping
In just a handful of minutes and with a few simple steps, you’ll be ready to dive into this melty appetizer. The recipe card has the detailed instructions, but here is a brief overview.
- Prepare and bake the Brie. Using a small paring knife, score the top rind about a half inch from the edge. Set it on an oven-safe dish and place it in the oven at 350°F.
- Make the topping. Drain the canned pineapple tidbits and reserve the juice. Toast the pecans in a skillet, then add the pineapple, brown sugar, salt, ginger, and some of the reserved juice. Cook till thickened and caramelized.
- Top the baked Brie. Once the Brie is nice and oozy, you can just peel off the top rind and top it with the caramelized pineapple and pecans.
Variations
Once you learn the basic method of baking the Brie, you can top it with pretty much anything. Try your favorite store-bought jam for a sweet option, or bruschetta topping to go savory. Spoon on some apple chutney or even cherry pie filling. Or try one of these variations:
And there are even more in this collection of Baked Brie Recipes!
FAQs
In the past, concerns were that Brie might not be due to the mold spores used to make Brie being grown on wheat or rye. However, as stated by a dietician, scientists have done more testing recently. Results show Brie to have undetectable levels of gluten regardless of the source of the mold spores.
Just don’t wrap it in phyllo, puff pastry, or another type of dough that does contain gluten and be sure to enjoy it with fruit slices, carrot sticks, or gluten-free crackers.
As always, if you have a severe sensitivity or are unsure, you should consult a doctor or avoid it altogether.
The rind of Brie cheese is edible, so you don’t need to remove it. In fact, leaving it on makes it easier for the warmed cheese to hold its shape, especially once the toppings are added. Leaving the rind on also lets you enjoy the sight of all the melty cheese bursting out when you cut into the brie. Guests love this for holiday parties!
Baked Brie is best served immediately so that it stays warm and melty. Reheating it can cause the oils to separate and the cheese to become rubbery. If you think you will need to keep it warm for a while, you can bake it on a glass pie plate or some other oven-safe platter or dish and keep it right on the warm dish.
This means that you’ve either baked it too long or let it cool and then possibly tried to reheat it. Take it out of the oven while it is still melty, and if you microwave it, do use caution to avoid overcooking int.
What to Serve with Baked Brie
Once you’ve set your Brie on a serving plate and added the pecans and pineapple, you’ll be ready to surround it with all of your dipping options. Here are some options:
- Crackers. The most common thing to use for scooping up the cheese and topping are crackers. I prefer to use a sturdier cracker so it doesn’t crumble with the toppings.
- Bread. You can also slice baguette, and even toast it if you prefer. You may want to put a small spreader with the Brie to scoop and spread it on the bread. If you need a GF option, try my gluten free baguette. Or set it into a hollowed-out gluten-free bread bowl which you can tear apart for dipping.
- Sliced Fruit and Veggies. Apple or pear slices or even carrot sticks also work nicely.
Pineapple Pecan Baked Brie
Ingredients
- 8 oz. round of Brie cheese
- 1/4 cup chopped pecans
- 1/2 cup Pineapple Tidbits in Pineapple Juice from a can, drained and juice reserved
- 1 Tablespoon brown sugar
- 2 Tablespoons reserved pineapple juice
- 1 pinch salt
- 1/4 teaspoon ground ginger
- crackers, sliced baguette, apple slices, etc. for serving
Instructions
- Preheat oven to 350°F. Place brie round on baking sheet. With a sharp knife, cut into the rind on the top of the brie about a quarter inch from the edge. Do not remove the rind. Bake 15 minutes, or until cheese is soft and melted.
- Heat a small saute pan over medium heat and add the pecans, toasting until they slightly brown and give off a nutty aroma.
- Add the pineapple, brown sugar, pineapple juice, salt, and ginger to the nuts and stir to coat.
- Let it bubble until thickened and the pineapples and pecans are glazed.
- Remove the Brie from the oven and place on a serving plate. Peel the rind from the top of the Brie and pour the pineapple pecan mixture over the top of the Brie.
- Serve with crackers, sliced baguette, apple slices, etc. for dipping
Did you make this?
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More appetizers with pineapple
- Pineapple Ham Cheese Ball
- Pineapple Teriyaki Turkey Meatballs
- Bacon Wrapped Chicken Teriyaki Bites from Mom on Timeout.
- Zesty Pineapple Salsa from Dole Sunshine.
Yummy. We loved it – but I would double the whole recipe for an 8 oz Brie.
This was the best appetizer at a small New Year’s Eve gathering (6 people). There wasn’t any left to bring home. It was easy to make and so delicious. I’m glad I brought the recipe with me so the other 2 gals could have it!
Love to hear this!