• 1/2 Cup (2 ounces) natural sliced almonds
  • 1/4 Cup honey
  • 1 Tsp. balsamic vinegar
  • 1/2 Tsp. finely chopped fresh thyme
  • 1 Package (6 ounces) Driscoll's Raspberries
  • 1 wheel (13.3 ounces) ripe Brie, top rind sliced off, chilled
  • Water crackers or baguette slices for serving
  1. Preheat oven to 350°F.
  2. Spread almonds on a rimmed baking sheet. Bake, stirring occasionally, until lightly toasted and fragrant, 6 to 10 minutes. Transfer to a plate.
  3. Meanwhile, place Brie on rimless baking sheet (or the underside of a rimmed baking sheet). Bake until warm and the top is softened, but not until cheese is oozing, about 15 minutes. Slide cheese onto serving platter.
  4. Stir honey, vinegar and thyme together in a medium skillet and cook over medium heat just until warm. Gently fold in raspberries and almonds with a rubber spatula.
  5. Pour raspberry mixture over warm cheese. Serve at once, with crackers for spreading.
Calories 310.08
Total Fat 22.18 g
Saturated Fat 11.31 g
Cholesterol 62.84 mg
Sodium 398.78 mg
Total Carbohydrates 14.34 g
Dietary Fiber 0.98 g
Protein 15.35 g