The Secret Recipe Club:
Brie and Pecan Canapés Recipe
It’s that time again, the BIG reveal day as part of my participation with The Secret Recipe Club, where you are assigned a “secret” blog partner and where you make a recipe from that person’s blog and then share it via a Secret Recipe blog hop link on the reveal day. I love participating, apart from the obvious benefits of discovering new blogs and new on-line friends, is the opportunity to “silently stalk” someone’s recipe index in order to make your chosen meal. My secret partner this month was Dena, who writes over at Oh! You Cook! Dena is a librarian by day, a job that I have always fancied doing as it happens, and a blogger by night! She is also a PUBLISHED author and has written a book called The Everything Kosher Slowcooker Cookbook, which looks amazing, full of tasty meals, all Kosher, and all cooked in a slow cooker. I spent hours on Dena’s blog and bookmarked lots of recipes to make, but, in the end it was her Brie and Pecan Canapes, for When Guests Show Up Unannounced that caught my eye and made a perfect canapé the other night when I had friends over for dinner. They all disappeared in a flash, so, I had to make a few more today to photograph for my post!
I LOVE the way that Dena says these are easy to throw together when you see those
inconsiderate surprise guests walking up the driveway! They may be simple and easy to make, but the combination of French cheese and nuts is always a winner, and they remind me of an easy canapé recipe I have where Camembert and walnuts are used in the same way, and melted on to sourdough toast. Dena suggests using thin white bread, but I decided to toast some wholemeal herb bread I had left over from the weekend. Other than the change of bread, I followed her recipe as written and used some lovely organic honey as the drizzle. We had these few Brie and Pecan toasts as a snack today, between an early breakfast and a late lunch, with a few salad leaves.
This is a really lovely little recipe, and I a sure that most people will have the ingredient to hand if those
inconsiderate surprise guests turn up, or, you fancy making these for a light supper dish served with salad. I ALWAYS have cheese and nuts in my kitchen, and I make my own bread regularly, so it was an easy to throw together recipe for me. I also keep a couple of jars of honey on standby, as I use it in bread making as well as for porridge too! I have copied Dena’s recipe below, but, as I said before I used wholemeal herb bread for my toast, and did not cut them into four, but cut smaller slices that I then toasted before topping with the Brie and pecans. Do pop over to Dena’s blog, and let her know I sent you, she may offer you one of these wee canapés with a drink! That’s all for today, see you tomorrow with a NEW 5:2 diet recipe for fast days, Karen
Brie and Pecan Canapes – Easy
Yield: 16 Canapes
4 slices of thin white bread
brie cheese, thinly sliced into 16 1-inch squares
16 pecan halves
4 tsp. honey
Start up the broiler element in your oven. Place bread in a single layer on baking sheet. Place 6 inches under broiler for 1 to 1/2 minutes; watch carefully to prevent burning.
Remove pan from oven. Flip over bread slices. Place 4 cheese squares just in from the 4 corners of each bread slice.
Return pan to oven for 1 to 1 1/2 minutes or until cheese starts to melt and bubble, or until bread is browned to your liking. Watch carefully to prevent burning.
Remove from oven; place a pecan on top of each cheese square. Transfer bread to a cutting board and cut each slice into quarters.
Arrange on serving platter and drizzle evenly with the honey. Serve immediately.