Muirhead
Pecan Pumpkin Butter Brie
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2 cups pecans, ground fine
6 tbsp butter, softened, melted
salt to taste
1 Brie cheese, 8" round
1 jar Muirhead Pecan Pumpkin Butter
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Spread pecans evenly over cookie sheet and heat in oven until warm. Remove from
oven and place in a small mixing bowl. Drizzle with a generous amount of melted
butter. Sprinkle with salt to taste, toss and set aside. Cut out top crust on
the Brie cheese round leaving a ¼ to ½ inch lip around the edge.
(This lip will help keep the warmed cheese contained.) Place Brie on pizza stone
or in a shallow baking dish. Place in 200° F oven for 5-10 minutes. Remove
from oven and spread Muirhead Pecan Pumpkin Butter
over the top of the warm cheese. Decorate top with warm buttered salted pecans.
Serve with whole wheat crackers and/or red and green sliced apples. Serves 12.
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| Gary Snidecor – 2000 |
Muirhead of Ringoes, NJ Inc.
43 Hwy 202
Ringoes, NJ 08551
www.muirheadfoods.com
1-800-782-7803
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