Description
A festive twist on nachos featuring sweet mini peppers as the base, topped with creamy Brie, tart cranberries, and crunchy hot honey pecans. Perfect for holiday gatherings or game day.
Ingredients
Scale
For the Crust:
- 1 lb mini sweet peppers, halved lengthwise and seeded
- 8 oz Brie cheese, rind removed and cut into small pieces
- 1/2 cup dried cranberries
- 1/2 cup pecan halves
- 2 tbsp honey
- 1/4 tsp cayenne pepper
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh thyme leaves for garnish (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together honey and cayenne pepper. Add pecans and toss to coat. Spread pecans on a small baking sheet and bake for 5-7 minutes until fragrant and caramelized. Set aside to cool.
- Arrange mini pepper halves on the prepared baking sheet, cut side up. Drizzle with olive oil and season with salt and pepper. Roast for 10 minutes.
- Remove peppers from oven and sprinkle Brie pieces and dried cranberries evenly over the peppers. Return to oven and bake for 5-7 minutes until Brie is melted and bubbly.
- Transfer peppers to a serving platter. Sprinkle with hot honey pecans and fresh thyme if desired. Serve warm.
Notes
You can customize the seasonings to taste.