Pumpkin Baked Brie
A new twist on a sweet and savoury table topper, perfect for any occasion.
Ingredients
1x 125g Unicorn Cheese Triple Cream Brie
1x mini pumpkin like a Kent pumpkin
1/4 cup maple syrup (for brushing)
1/4 cup maple syrup (for brushing)
1 cup candied pecans
Small handful of pepitas
Small handful of dried cranberries
1x Baguette (for dipping)
Method
Preheat oven to 190C
Slice the top off your pumpkin and scoop out all of the seeds. Keep the top as a garnish and discard the seeds
Brush the inside of the pumpkin with maple syrup
Put pumpkin (including top) in oven for 30 minutes
Remove from oven and place a full wheel of brie into the hole of the pumpkin (you may have to trim the bottom edges of the brie a little if the hole isn't big enough). Return to oven fo another 30 minutes
While it's roasting slice and toast the baguette
Remove from oven, brush again with maple syrup and top with candied pecans, cranberries and pepitas.