Black Pepper + Wine Crackers with Baked Brie

Happy Vegetarian & Cooking Thanksgiving 2019! Every year we put together a holiday menu and prep it in advance of Thanksgiving in case you want to prepare any of the dishes for your family's celebration or for a Friendsgiving. This appetizer was inspired by our trip to Napa in August. While in town for a wedding we tried a few wineries that were recommended to us and then ended up at Brown in Downtown Napa. The cheeseboard at Brown had a wonderful black pepper + wine cookie and I thought it was such a great idea. These black pepper + wine crackers are something that can be made ahead of the event and then the brie will be baked directly prior to serving.

Recipe from

-1 cup flour
-1/4 cup snipped fresh basil
-2 tablespoons pine nuts, finely ground
-1/2 teaspoon salt
-1/4 teaspoon ground black pepper
-3 tablespoons sauvignon wine
-2 tablespoons olive oil
-Coarse sea salt

Preheat your oven to 325. Combine flour, basil and pine nuts, salt and pepper in a mixing bowl. Combine wine and olive oil in a separate bowl. Add wine mixture slowly to the flour mixture. Toss with a fork, form into a ball and place on a (lightly) floured surface; the dough will appear dry.
Roll into a 1/8"-1/16" thick rectangle and cut the dough into 24 crackers (we used a small cookie cutter). Use a fork to prick each cracker several times.

Spread the crackers out on a parchment-lined baking sheet, sprinkle with sea salt, and cook for 18 minutes or until the crackers are firm and golden brown. Cool on a wire rack and then serve with baked brie.

We didn't want our brie wedge to get too melty so we baked it at 350 for 3-4 minutes but we probably could have gone for 5-6 minutes. Drizzle the baked brie with honey and serve as your Thanksgiving appetizer.


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