Yield: about 12 appetizer servings
1 c. coarsely chopped pecans
1/4 c. butter (or less)
1-2 wedges of Brie cheese, at room temperature
Lightly toast pecans in Dutch oven placed over 10-12 hot briquettes. Add butter, and simmer with pecans for 2-3 minutes. Add Brie, and quickly baste cheese with pecans and butter. Allow brie to warm and soften for 1-2 minutes. With a spatula, transfer Brie to a serving platter, and pour pecans and butter on stop. Serve with assorted crackers.
From the December 2000 issue.