Description

A luxurious, perfectly portioned appetizer for one or two people, featuring a mini wheel of Brie topped with caramelized pears, toasted walnuts, and honey.

Ingredients

Scale

1 mini Brie wheel (5–6 oz / 140-170g)
1 medium firm pear (Bosc or Anjou), sliced into thin half-moons (~150g)
2 tbsp walnuts, chopped (15g)
1 tbsp honey (21g)
1 tsp fresh thyme leaves (1g)
Pinch of flaky sea salt (1g)

Instructions

Preheat oven to 375°F (190°C) and place a baking sheet on the middle rack.
Toast chopped walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant and slightly darker. Remove and set aside to cool.
Slice the pear into thin half-moons (about 8-10 slices).
Place the unwrapped mini Brie wheel in the center of a 6-8 oz ramekin or oven-safe dish.
Arrange pear slices on top of the Brie, sprinkle with toasted walnuts, drizzle with honey, and scatter thyme leaves over the top.
Place the ramekin on the baking sheet and bake for 12-15 minutes, until the cheese is soft and jiggly and the pears are tender.
Remove from oven and let rest for 3-5 minutes to allow the cheese to set slightly.
Sprinkle with flaky sea salt and serve warm with crackers or crusty bread.

Notes

Use firm pears like Bosc or Anjou to prevent them from turning into mush. Toasting the walnuts is essential for texture and flavor. Do not overbake the cheese, or it may explode. This recipe is best eaten immediately; leftovers can be stored in the fridge for up to 2 days but texture will change.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizer
Cuisine: French

Nutrition

Serving Size: 1 mini wheel with to
Calories: 375
Sugar: 15
Sodium: 400
Fat: 25
Saturated Fat: 15
Carbohydrates: 20
Fiber: 3
Protein: 15

Keywords: baked brie, small batch recipe, appetizer for one, pear and walnut recipe, easy appetizer, gluten-free appetizer, date night snack