Enjoy this autumn themed recipe from Stonewall Kitchen which pairs the warm goodness of baked brie with their flavorful Maple Pumpkin Butter and a splash of brandy. Serve with sliced apples, French bread toasts or crackers for a delicious adult “treat” as we move into October.
2 Tablespoons pepitas (pumpkin seeds)
1/2 teaspoon olive oil
1/4 cup Stonewall Kitchen Maple Pumpkin Butter
1 Tablespoon brandy
1 8-ounce wheel of Brie cheese
Preheat oven to 350° F. Add oil to pepitas and toss to coat. Spread pepitas on a baking sheet and bake 10-13 minutes, until lightly golden. Remove from oven and set aside to cool. Combine the Maple Pumpkin Butter and brandy. Remove the top rind of the Brie. Making sure you only cut through the skin of the Brie, run a knife around the top ¼-inch from the edge.
Make several cuts across the Brie forming small triangles and then gently remove the skin forming a shallow cup to hold the Maple Pumpkin Butter. Spread the pumpkin mixture over the top of the cheese. Place the Brie into a small, cast iron skillet (or oven proof baking dish) and bake for 10-15 minutes, until the cheese is soft, but not melted. Remove from oven. Sprinkle pepitas over the top and serve.