Harvest Baked Brie

I love Fall!  There is a certain crispness to the air and all the leaves are magically turning beautiful shades of orange, yellow and fiery red. Our Estate vineyard has even begun its transformation, from vibrant green to earthy browns.

Fall is a time when we begin to move indoors and think of warm fires and hearty, satisfying meals.  It’s also a segue into the holiday entertaining season, one that is usually filled with family and friends and lots of get togethers.  The appetizer below is a fantastic one to bring to a party – it takes hardly any time to prepare and is warm and ready in under 15 minutes.  The topping includes our Product Spotlight for October, the 2013 Red Mountain Malbec, but honestly, any of our red wines would be amazing.  Warm brie, red wine and crostini, what could be better?

Baked Brie

8 oz wheel of Brie

1 cup Brown Sugar

¼ cup Pecans, chopped

1 T Malbec wine

Crostini for serving

Preheat oven to 425.  Mix the brown sugar and pecans and slowly drizzle in the wine.  Mix until a thick paste forms. You may need to add or reduce the amount of wine.  Topping will keep in an air tight container for 2-3 weeks.

Slice the top off of the Brie as close to the rind as possible.  Spray an oven safe serving dish with non-stick spray.  Place Brie in pan and bake for 6-7 minutes or until warm.  Add ¼ to ½ cup of topping and bake for an additional 2-3 minutes until bubbly.  Serve with crostini.