Easy and Delicious Peach Pecan Baked Brie

You will LOVE this delicious Peach Pecan Baked Brie, it’s the perfect summer appetizer! Fresh peaches and toasted pecans top this baked brie finished with cinnamon and a drizzle of honey!

Peach Pecan Baked Brie

Peach Pecan Baked Brie

Not only is brie one of my favorite “go to” appetizer foods for last minute guests, but it also makes a delicious addition to any charcuterie board! My family and I have been enjoying this peach pecan baked brie on its own too! 

An ode to two of my favorite Southern flavors, peaches and pecans, this baked brie is summer in a mouthful. Ready in minutes (so you won’t be standing over a hot stove in the heat), this peach pecan baked brie is absolutely divine! You MUST try it! 

Peach Pecan Baked Brie Appetizer

What takes this brie recipe over the top is the dash of cinnamon and drizzle of honey! If you want to kick it up a notch, try spicy honey. Have you heard of it? A few brands are making hot honey now, check your local markets. You could also swap honey for balsamic glaze or even a bourboun reduction. 

If you prefer to keep things simple, traditional honey will do the trick! 

I used a combination of pecan halves and chopped pecans. They toast up perfectly in the oven and add a delicious crunch to the creamy baked brie!

Peach Baked Brie with Pecans

The peaches are pure sweetness and absolutely delectable on the baked brie! I love adding various fruits and even jams and jellies. You could certainly swap the chopped peaches for peach jelly or peach jam. You could even use frozen peaches, just thaw them and pat dry. 

What You’ll Need to Make Peach Pecan Baked Brie

  • Brie Wheel (8 ounces is most common, but any size is fine, just adjust your toppings)
  • Peaches 
  • Pecan Halves (or Chopped Pecans)
  • Ground Cinnamon
  • Honey

Peach Pecan Brie

I absolutely LOVE peach recipes. I have so many memories of going to pick fresh peaches with my grandfather in South Carolina. He used to make the best peach cobbler (by the way, that recipe is in my cookbook). Combine peaches with pecans? DYNAMITE! 

Do you take the rind off before baking brie?

The rind is edible so this is completely up to you! You can carefully slice off the top of the rind with a sharp knife or leave it as is and slice into it when ready to serve. 

Can I bake half a brie wheel?

Absolutely! If you only have a half a brie wheel, just use a bit of aluminum foil on the open half side to prevent the cheese from melting out too much while baking. 

What do I serve with baked brie?

I love to serve this Peach Pecan Baked Brie (and most other flavored brie recipes) with crostini, pita chips, bagel chips, crackers, etc. 

Peach Pecan Baked Brie

Peach Pecan Baked Brie

A delicious creamy baked brie topped with fresh peaches and toasted pecans!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer
Cuisine American
Servings 6 people
Calories 226 kcal

Ingredients
  

  • 8 ounce brie cheese wheel
  • 1 cup peaches chopped
  • 1/2 cup pecans (halves or chopped)
  • 1 teaspoon cinnamon (ground)
  • 3 tablespoons honey

Instructions
 

  • Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  • Place brie wheel on parchment and top chopped peaches and pecans.
  • Bake for 15 minutes.
  • Remove from oven, top with ground cinnamon and drizzled honey. Serve with crostini, crackers, or baguette rounds.

Notes

If using frozen peaches, be sure they're fully thawed and patted dry of excess juices. If using a larger or smaller brie wheel, adjust toppings accordingly. 

Nutrition

Calories: 226kcalCarbohydrates: 13gProtein: 9gFat: 16gSaturated Fat: 7gCholesterol: 38mgSodium: 238mgPotassium: 140mgFiber: 1gSugar: 11gVitamin A: 307IUVitamin C: 2mgCalcium: 79mgIron: 1mg
Keyword baked brie
Tried this recipe?Let us know how it was!

This Peach Pecan Baked Brie would be a delicious addition to any summer gathering or simply a delicious family snack! I hope you’ll give it a try soon! Check out a few of my other favorite recipes below…

Easy Peach Pecan Baked Brie

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