Follow Cookwork on Twitter
Follow Cookwork on Facebook

Cherry Georgia Pecan Brie



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


1 round Brie, 8"
1/2 lb. sweet cherries, pitted and halved
1/3 cup finely chopped sweet yellow pepper
2 tbsp. finely chopped green onion
1 – 2 tsp. sugar
1/4 tsp. salt
3/4 cup chopped, toasted Georgia pecans
French bread, thinly sliced, as needed


  1. 1
    Allow the Brie to rest at room temperature for about 1 hour.
  2. 2
    Meanwhile, combine the cherries, yellow pepper, and green onion in a medium size bowl. Stir in the sugar, using more or less depending on the sweetness of the cherries, and the salt. Set aside.
  3. 3
    Shortly before serving, assemble the Brie: Using a long serrated knife, cut the Brie in half horizontally, separating the top from the bottom. Place the top to one side and cover the bottom layer with half of the cherry mixture; cover with half the pecans.
  4. 4
    Replace the top, and with the same knife, gently saw off the thin white rind of the top of the cheese. Spoon the remaining cherry mixture on top and cover with remaining nuts. Serve at room temperature, accompanied by French bread. (Do not refrigerate—it will make the pecans soggy.)

recipe search tags

preparation methods
cuisines North & South American
Spinner Loading