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Fire & Ice Baked Brie



  • sheet puff pastry (thawed)
  • 1 round Brie cheese (8 to 12 ounces, 5-7” diameter)
  • 2 tablespoons melted butter
  • 1 heaping tablespoon of Fire & Ice Spicy Ice Wine Relish
  • ½ cup mixed roasted nuts (pecans, walnuts, & almonds work nicely)
  • ½ slivered sun dried tomatoes
  • Honey for drizzling
  • Baguette or rice crackers to serve
  • Parchment paper, baking sheet, or pie plate


Preheat oven to 425°F. Lightly grease cookie sheet with butter or line with parchment paper. Slightly roll out the puff pastry then place the cheese wheel on top (leave the rind on). Next place the Fire & Ice Spicy Ice Wine Relish on top of the cheese. Coarsely chop the nuts then place on top. Chop the sun-dried tomatoes then sprinkle over top. Drizzle approximately 2-3 tablespoons of honey over that. Take the puff pastry and wrap it up & over the cheese, making sure the cheese is completely covered. Brush the melted butter overtop of the covered cheese & the sides. Bake for 20-25 minutes until the pastry is golden brown. Let cool for 5 minutes before serving with your favourite bread or crackers. Enjoy.

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