Baked Brie with Truffle Toast
Baked Brie with Truffle Toast

There is something soul warming about cheese that is soft and warm on a bit of crisp toast topped with sweet, soft onions and crunchy candied pecans. This version with the earthy kiss of truffle on the toast is delicious and decadent - perfect of one or many!


1 medium onion, thinly sliced

1 Tbsp Olive oil

1 Tbsp Balsamic

1 tsp honey

pinch of salt

Orange zest


1/2 baguette sliced

2 Tbsp melted butter

1 Tbsp truffle oil

Salt & pepper to taste


2 Tbsp butter

2 Tbsp brown sugar

1/4 cup of pecans

1/2 tsp vanilla bean paste (vanilla extract if necessary)

1/2 tsp of all spice

1/2 tsp of nutmeg

1/2 tsp of cardamon

1/2 tsp of cinnamon



  1. Preheat the oven to 450 F.
  2. Slice the onions and place into a skillet with a tablespoon of olive oil and let them cook down to be soft.
  3. Add balsamic vinegar and honey and allow to continue to cook.
  4. Slice the baguette on an angle into 1/4 inch thin slices
  5. Melt butter gently in a skillet and add truffle oil.  Stir to combine.
  6. Place the baguette slices onto a baking pan and brush with the truffle butter and season with salt and pepper
  7. Cut the brie into squares (I keep the rind, but it is optional) and place into an oven proof dish.
  8. Place the caramelized onions on top and around the brie.
  9. Place the brie in the on the centre rack and the baguette on top rack and cook until done.  The baguette will be done in approximately 1-2minutes, the brie in approximately 3-5 minutes.
  10. Make the nuts while the cheese and bread are cooking.
  11. Add a butter to a pan and start to melt.  Add the brown sugar and mix.  Allow to start to caramelize (about 1 minute)
  12. Add nuts and toss to coat.
  13. Add spices – vanilla, cardamom, all spice, nutmeg and cinnamon – toss to coat.
  14. Cook over medium high heat and when the butter stops foaming, scoop the candied nuts out of the excess butter onto a plate lined with foil
  15. Remove the cheese from the oven. Top with caramelized nut and add some orange zest on top.
  16. Dig in!