Baked Brie with Toasted Almonds and Cranberry Glaze |
||||||||||||
| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4-6 | Try different combinations: apricot jam and almonds; dates and walnuts; fig jam and pecans. | |||||||||||
| INGREDIENTS: | ||
| 1 (8-ounce) round Brie cheese, chilled | 3 tablespoons orange cranberry sauce or chutney | 3 tablespoons toasted slivered almonds |
| water crackers or thinly sliced French bread | ||
| 1 | Scrape or cut rind off top of Brie with a sharp knife. Cut Brie in half horizontally so you have 2 circles. Place bottom circle on an ovenproof glass plate. Top with 2 tablespoons cranberry sauce and spread evenly. Sprinkle evenly with 1 tablespoon almonds. Top with the remaining circle and spread with the remaining 1 tablespoon cranberry sauce. Sprinkle with remaining 2 tablespoons almonds. Bake in a preheated 325-degree oven about 7 minutes or until Brie is very soft but not melted. Place on a trivet to serve. Accompany with water crackers. |