Warm brie with Capicollo, roasted pecans and honey

No matter what the occasion, this warm brie with capicollo, roasted pecans and honey recipe is sure to outshine your other dishes.


For 6 à 8 persons


10 minutes


15 minutes



  • 165 g Fantino&Mondello Mild Capicollo (for dicing later)
  • ½ cup raw pecans
  • 1/3 cup dried fruits of your choice (cranberries, golden grapes, apricots, etc.) or a dried fruit mix
  • 200 to 250 g whole round of Brie
  • 60 ml (1/3 cup) honey
  • 1 tbsp olive oil


  1. Preheat the oven to 350° F.
  2. Cut the Capicollo into small cubes (around 1 cm).
  3. In a small saucepan, brown the diced Capicollo lightly in olive oil, then remove from the heat.
  4. In a bowl, mix the Capicollo, pecans and dried fruits.
  5. Place the Brie in a shallow, oven-safe serving dish.
  6. Spoon the topping mixture over the cheese and cover with liquid honey.
  7. Bake for 10 to 12 minutes in the preheated oven.
  8. Serve warm from the oven with fresh bread, bread croutons, and/or crackers.


For a variation, replace the honey with maple syrup and replace the Capicollo with Diced Pancetta or Chorizo. All these options promise to be mouth-watering!

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