While “Pecan Brie Brûlée” sounds like it could be dessert, it’s actually the perfect savory appetizer, fully loaded with garlicky chile paste and oozy cheese. Photo by Joseph De Leo, Food Styling by Micah Marie MortonThis recipe is a reminder of how transformative a little sugar can be in a savory dish. At breakfast time, a sprinkle of sugar can help you get a crackly, satisfying crust on a juicy grapefruit. Blitz pecans in a food processor with some vegetable oil, garlic, salt, and your favorite chile paste (think harissa, gochujang, sambal oelek, or crushed Calabrian chiles). Layer slices of Brie on top, then sprinkle them each with sugar.