Gluten Free Cherry Pecan Brie Appetizer Recipe
When I need to make a fancy schmancy appetizer with no time for preparation, my secret weapon is to start with a round of brie.
Of course, one could always just put out a lovely round of brie with some gluten free bread or crackers and that would be a perfectly fine appetizer but with a few more ingredients and a couple more minutes, we can take it from perfectly fine to perfectly fabulous!
This recipe is one of those raid-the-refrigerator-I-need-a-quick-appetizer deals. It is said that necessity is the mother of invention; I say that unexpected guests are the mother of great, spontaneous recipes.
First of all, I start with inexpensive, grocery store brand brie – not the expensive French stuff. In my humble opinion, the cheap stuff warms up nicer than the expensive stuff. I could be completely wrong about this but hey, it’s cheaper and it works great so that’s my story and I am sticking with it!
I made a quick topping for the brie with some natural cherries. I like to use Bada Bing cherries from Tillen Farms because not only are they a beautiful burgundy color, but they are also free of artificial preservatives, dyes, corn syrup and the top 8 allergens. The regular natural maraschinos would be great too and the brighter color would be oh so pretty. The addition of a splash of balsamic vinegar, black pepper and thyme makes this simple appetizer very sophisticated.
To make this Gluten Free Cherry Pecan Brie Appetizer recipe even more fab, the big trick is to heat your brie. The insides get all soft and runny – perfect for spreading on a mild gluten-free cracker or piece of GF baguette. Combined with the sweet yet savory cherry topping and the toasty crunch from the pecans, this is seriously gourmet! (Let’s just keep it to ourselves how darn easy it is to make, ok?)
- 12 Tillen Farms Bada Bing Cherries
- ¼ cup maraschino cherry liquid
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme minced
- 1/8 teaspoon freshly ground black pepper
- 1 (7 ounce) whole round brie cheese
- 2 tablespoons toasted chopped pecans
Remove and discard stems from cherries and roughly chop. Place the cherries, cherry liquid, vinegar, thyme and pepper in a small skillet and bring to a boil over high heat. Continue to boil until the liquid is mostly reduced and has thickened, about 2-3 minutes.
Place brie on a serving plate and microwave for 30-60 seconds on high power until soft. (If you don’t have a microwave, simply bake the brie in a 350 degree oven for 10-12 minutes.) Top the brie with the cherry mixture and toasted pecans and serve with gluten free crackers or toasted slices of gluten free French bread.
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