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Maple, pecan and brie crostini
Sponsor
Ingredients
- 2 cups pecan halves
- 1/2 cup Maple From Canada Maple Syrup (with some extra to garnish)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 1 French baguette
- 1/4 cup olive oil
- 2 teaspoons garlic powder
- Kosher salt and freshly cracked pepper
- 1 triple cream brie wheel
Directions
- In a non-stick sauté pan, toast the pecans on medium-high heat for about two to three minutes.
- Add in the maple syrup, salt, pepper, and cayenne. Stir to coat the pecans and cook until the maple syrup has reduced to half and thickened (about two to three minutes).
- Transfer onto a parchment lined baking sheet, separate the pecans, and allow to cool.
- Pre-heat the oven to 300°F.
- To make the crostini, slice the baguette into 24 pieces that are about 1/4-inch thick on an angle. (You might not use the entire baguette.)
- Arrange the sliced baguette on a rimmed baking sheet lined with parchment paper. Brush the bread with olive oil and season with garlic powder, salt and pepper. Bake for 10 to 12 minutes or until they are lightly golden brown.
- Slice the brie cheese into 24 slices that will cover about 3/4 of the crostini. Reserve.
- Remove the crostini from the oven, top with the sliced brie and return into the oven for an additional five minutes or until the cheese is melted.
- Remove from the oven, place the crostini on a serving tray, top with the maple pecans, and garnish with an extra crack of pepper and a little drizzle of maple syrup.
