If you are looking for a quick appetizer and wine to serve to friends, you will love this mango pecan brie and Chardonnay pairing.
This mango pecan brie appetizer recipe is so easy to make, with just three simple ingredients.
(*This post was sponsored by Wente Vineyards. all opinions are my own.)
Last week I had the opportunity to visit Wente Vineyards in Livermore, CA. (Scroll down to see some pictures from this journey.) It was a turning point for me as I have officially been posting gluten free recipes for my blog for almost 2 years now.
When I started developing gluten free recipes, there was hardly any gluten free food available at the grocery store. Loaves of gluten free bread were almost impossible to find. Our doctor pretty much handed us a pamphlet about eating gluten free and said good luck :-0.
I worked really hard and my family loved the recipes I was creating. I wrote down all of my recipes in notebooks, and took a ton of notes about what worked and didn’t work. From this point, it took me another three years before I finally had the courage to set up a blog. It was time to share what I have learned with others who have to be gluten free.
I knew nothing about how to start a blog, what a plugin was, or how to market it with social media. It took a LOT of hard work (and a LOT of hours), but I have learned so much over the past two years, and I am genuinely happy.
To celebrate, I wanted to create something delicious to go with Wente Vineyards Riva Ranch Chardonnay. Something fruity and sweet to play off the subtle flavors of apple and pear in the wine. This is one of my favorite California Chardonnays. This is one of my favorite brie recipes, and it is so easy to make.
You are going to love how easy this cheese appetizer is to make. I used mango fruit spread. I love this because it has chunks of fruit. (You can use any flavor, strawberry, blueberry, etc.) Just don’t use jelly as that will not turn out the same.
I hope you love baked brie with jam as much as we do.
Simmer the mango fruit spread with raw pecan pieces for 8 minutes.
Spoon the mango pecan mixture onto a round of Brie cheese. (I like my brie cold for this so it is easy to cut. If you love melty brie, feel free to bake the brie for 10 minutes at 350 degrees before topping with the fruit.) There are so many great things to use for brie toppings!
Grab a glass of Wente’s Riva Ranch Chardonnay and enjoy! Wente makes a lot of amazing wines, and it is definitely worth the trip to go try a few :-).
How to make a fruity brie appetizer:
- 1 wheel of brie cheese
- 1/2 cup mano fruit spread
- 1/3 cup raw pecans
- In a skillet, heat mango spread and pecans on low. Simmer for 8 minutes until warm and bubbly.
- Spoon onto a wheel of brie cheese. Serve with gluten free crackers.
Nutrition Information:Yield: 8
Amount Per Serving:Calories: 124 Saturated Fat: 5g Cholesterol: 28mg Sodium: 178mg Carbohydrates: 1g Protein: 6g
If you haven’t visited Wente Vineyards, it is located in Livermore, CA. Their grounds are absolutely gorgeous and they host events and weddings. I went with two other bloggers and we got a tour of Wente’s organic garden. They grow most of the vegetables they serve at their restaurant.
One of the things I loved about Diane is how passionate she is about organic farming. She uses scraps to make compost. With this she actually makes her own soil that all of the organic vegetables are grown in.
(It was cold and rainy so we are all bundled up in numerous layers!) I had to include a picture of the tomatoes. There are about 50 varieties of organic tomatoes being grown!!