- 350 gram wheel of Brie cheese
- 100 grams of Smoked Salmon
- ½ cup chopped Pecans
- 4 TBSP Pure Infused Maple Syrup Chipotle and Lemongrass
- Crackers or sliced baguette for serving
Preheat oven to 350 degrees. Cut Brie wheel in half and place a layer of smoked salmon in the middle. Bake in a ramekin until softened, 15 to 20 minutes. Place nuts on a baking sheet, bake until toasted about 10 minutes. Sprinkle nuts over cheese. In a small saucepan warm Pure Infused Maple Chipotle and Lemongrass until hot. Drizzle warm syrup over slightly cooled cheese and nuts serve with crackers or baguette.
Recipe by Peter Dewar