- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 45 mins
- Serves
- 12
Ingredients
- 1/2 cup
- blanched whole almonds
- 125 mL
- pinch each ground cayenne, cinnamon, nutmeg, salt
- 1 wheel
- double cream Brie cheese
- 350 g
- 3 tbsp
- apricot jam, divided
- 45 mL
- 1 tsp
- finely chopped fresh rosemary, divided
- 5 mL
Directions
Step 1
Preheat oven to 375°F (190°C). Toast almonds in a skillet over medium heat, stirring until golden brown, about 5 to 7 min. Turn off heat and stir in spices and salt. Reserve 2 tbsp (30 mL) almonds for garnish and roughly chop remaining nuts.
Step 2
Slice brie in half horizontally. Place bottom portion in the Brie Baker, spread 2 tbsp (30 mL) jam on cut surface and sprinkle with chopped nuts and 1/4 tsp (1 mL) rosemary. Top with remaining cheese, spread remaining jam on top and sprinkle with the reserved whole nuts.
Step 3
Place covered Brie Baker on a baking sheet. Bake for 15 to 20 min. or until cheese is melted. Garnish with remaining rosemary and serve with crackers and sliced apples.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/12 of the recipe)
- Calories:
- 160
- Fat:
- 11 g
- Saturated Fat:
- 5 g
- Carbs:
- 7 g
- Fibre:
- 1 g
- Cholesterol:
- 30 mg
- Protein:
- 7 g
- Sodium:
- 190 mg
