Baked Brie & Maple-Rosemary Pecan Apple Wedges.

Baked Brie & Maple-Rosemary Pecan Apple Wedges.
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When Refinery29 came round to ask for my favorite fast and fool-proof holiday appetizers, these babies were some of the first I concocted. As chic as baked brie sounds, and as sumptuous as maple rosemary pecans taste, the whole wondrous mess takes under 10 minutes to make.

And yes, as their title suggests, I do happen to have a very strong relationship with my toaster oven. Where else can you make toast, sweet potatoes, quesadillas, banana bread, and apple wedges with baked brie and maple rosemary pecans? The toaster oven is a magical land of plenty.

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  • 1 cup pecans
  • 3 tbsp maple syrup
  • 1 tsp olive oil
  • 1 tbsp fresh rosemary leaves
  • 1/4 tsp sea salt plus a few extra pinches
  • 2 inches apples sliced to 1/4
  • 1 inch small-to-medium wedge brie sliced into 1/4--thick pieces


  1. Preheat oven to 450º F.
  2. Place 1 cup pecans on a baking sheet. Drizzle with 3 tablespoons maple syrup and 1 teaspoon olive oil.
  3. Sprinkle with 1 teaspoon fresh rosemary leaves and a few pinches of flaky sea salt. Toss to coat.
  4. Bake for 3-5 minutes, or until pecans are bubbling and becoming aromatic. Remove from heat.
  5. Slice apples 1/4 inch thick and top with a small slice of brie. Place on baking sheet.
  6. Bake for 7-8 minutes. Top brie and apple wedges with pecans. Serve.

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