Hot Pepper Raspberry Brie

Hot Pepper Raspberry Brie


12 servings


  • 1 round Lunds and Byerlys Brie
  • 1(8.2oz) jar Robert Rothschild Hot Pepper Raspberry Preserves
  • 1/2 cup Chopped Pecans
  • 2 teaspoons grated orange peel
  • baguette slices


  1. Preheat oven to 350 F.
  2. Unwrap Brie and cut away top rind of cheese, leaving rind on side and bottom intact.
  3. Place Brie, rind side down, in 9-inch quiche dish or pie plate. Spread preserves evenly over cheese. Bake just until cheese just melts (25-30 minutes). Remove from oven; sprinkle pecans and orange peel over top of Brie.
  4. Serve cheese warm, or room temperature, with baguette slices.

Chef’s tip

  • Variations: Following directions above, substitute any of the listed.
    • Mango Papaya Chutney Brie: 1 (11 ounce) jar Lunds & Byerlys Mango Papaya Chutney, ½ cup chopped macadamia nuts, 2 teaspoons lime zest


    • Pesto, Prosciutto & Pine Nut Brie: 1 (180 gram) jar Il Forteto Pesto, 2 ounces prosciutto, shredded, ½ cup pine nuts and 2 teaspoon lemon zest


    • Dalmatia Fig & Marcona Almond Brie: 1 (8.5 ounce) jar Dalmatia Fig spread, ½ cup chopped Marcona almonds, 2 teaspoons orange zest


    • Pear & Hazelnut Brie: 2 (2.6 ounce) packages Valley Produce Pear & Hazelnut fruit paste (place paste in microwave dish and microwave on high 30-40 seconds, stir in 4 tablespoons pear juice), ½ cup chopped toasted hazelnuts, 2 teaspoons lime zest


    • Apple Cranberry Brie: 2 cups Stonewall Kitchen Apple Cranberry Chutney, 2 tablespoons brandy, 1 cup toasted pecans, chopped
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.