A Folly Cove Rum-inspired brie topped with maple syrup, pecans and brown sugar. A sweet, savory appetizer with a kick.
By Kara and Marni Powers
When trimming the tree, we like to setup a cheese board on our coffee table that people can grab while focusing on the activity at hand. For a festive update on the classic cheese and cracker platter, we were inspired to add a sweet topping with a twist. After sampling Ryan & Wood’s Folly Cove Rum up in historic Gloucester, MA, our minds churned with ideas of how we could use this dark, robust flavor in cooking. Like the distillery, we decided to tie in New England influences to create a rum-inspired brie topping by incorporated Vermont maple syrup, brown sugar and mixed nuts.
- 8 ounce wedge of Brie cheese
- 3 Tablespoon dark rum
- 3 Tablespoon brown sugar
- 3 Tablespoon pure maple syrup
- ½ cup toasted chopped pecans
- 1 box ginger snap cookies
- Preheat oven to 350 degrees Fahrenheit.
- In a small saucepan over medium heat, combine the rum, brown sugar and maple syrup.
- Simmer until sugar is dissolved, about 3-5 minutes.
- Add the pecans.
- Pour atop the Brie in an ovenproof dish and bake for 5-7 minutes until the Brie is soft.
- Serve with ginger snaps (sliced apples or toasted baguettes work too!)