The BEST Brie dip made in a tiny pumpkin for fall.
A drizzle of Maple Syrup and a sprinkle of Pecans
makes this a delicious Savoy & Sweet dip.
The two Monsters brought in the simple ingredients.
Got my pumpkin hollowed out and I saved the seeds.
Just a quick check to make sure my Brie fits into my pumpkin.
Bake the pumpkin upside down for about 20-25 minutes
on a prepared baking sheet.
Don't over cook the pumpkin because you still
want it to be your serving bowl.
Grab an orange knife and make some gentle slices into the Brie.
Pumpkin is done and ready to be filled with
some yummy cheese!
Press the Brie into the pumpkin and pour
some Maple syrup over the top.
Bake for another 20-25 minutes, or until the cheese is nice and bubbly.
In the mean time get your pumpkin seeds toasted up
in the oven just the way you like them.
Top the cheese with a bit more Maple Syrup
and sprinkle some Pecans over the top.
Serve baked Brie with crackers, toasted baguette, apples
and Dip Dip Dip away.
Grab a spoon and scoop the baked pumpkin out with the cheese!
Have a bite of Fall on this cracker.
I knew you would want another bite, here you go.
You could always drop a few pumpkin seeds
on your Brie bite if you didn't already
gobble them up.
Now Fall Into Fall Baking :)
Enjoy!
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