This recipe combines Brie with maple syrup and pecans. You get the wonderful cheesiness of the brie combined with a little sweetness…what’s not to love? If you’re sharing it with a mixed crowd, you can serve the pecans on the side in case of allergies.

It’s baked in the wooden box the Brie comes in, for an easy preparation. From The Brothers Grimm Cookbook: Recipes Inspired by Fairy Tales by Robert Tuesley Anderson.

8-10 oz. whole baby Brie or Camembert
1/4 c. pecans (optional)
3 tbsp. maple syrup
3 tbsp. dark brown sugar
thyme sprigs
crusty bread for serving

Preheat the oven to 400F.

Remove any plastic wrapping from the cheese and return it to the wooden box it came in. If it didn’t come in a wooden box, you’ll just have to do without.

Place on a baking sheet and bake for 15 minutes.

Meanwhile, toast the pecans in a small skillet for 3-5 minutes until lightly browned. Set aside.

Put the maple syrup and sugar in a small saucepan and bring to a boil. Cook for 1 minute until foamy.

Remove the cheese from the oven and cut a small cross in the center. You may need a spatula to move it to a serving dish, as it will be wobbly and full of barely contained molten cheesy goo.

Drizzle the syrup, sprinkle with pecans (or serve on the side) and thyme, and serve with plenty of crusty bread.