At this festive time of year, we can all use an effortless, go-to appetizer that will blow the socks off our guests.

This is that kind of dish.

The name says it all: “Molten Brie with Maple Syrup and Pecans.”

It is the genius creation of Le Saint-Bock in Montreal. The Canadian gastropub, which we were fortunate enough to visit recently, serves it with an oat stout. But it would be just as wonderful with mulled cider.

A small wheel of brie is baked for just a few minutes until its center becomes gooey and warm. Then, maple syrup is poured over the top before it goes back in the oven. We prefer Grade B maple syrup for its more intense flavor.

Scatter a handful of our Santé Candied Pecans over the top. Or use our Sweet & Spicy Pecans for a slightly more complex flavor. Sprinkle on a touch of sea salt. Then, serve immediately.

The cheese will gush out like lava the moment you cut into it, mingling with the warm maple syrup and pecans. This is a very, very good thing. Have your guests smear some on crusty bread or a crisp slice of apple (for those who want to go gluten-free). Then, sit back and wait for the rapturous smiles to come.

Molten Brie with Maple Syrup and Pecans

(Serves about 4)

1 (8-ounce) round of brie

1/3 to ½ cup maple syrup (preferably Grade B), depending upon how sweet you like it

Handful of Santé Candied Pecans or Sweet & Spicy Pecans

Sprinkle of sea salt

Baguette slices and green apple slices, for serving

Let brie come to room temperature for about an hour.

Preheat oven to 350 degrees. Place brie in the center of an oven-proof shallow bowl and bake for about 5 minutes.

Remove bowl from the oven, and pour maple syrup over the cheese. Place back in oven and heat for about 7 minutes.

Scatter pecans over the top and sprinkle with just a touch of sea salt. Serve immediately with baguette slices and green apple slices. Smear the molten cheese-maple syrup mixture on a piece of bread or apple, taking care to include a couple of pecans, too.

Recipe by Santé Nuts

More: Why Pecans Do A Body Good