Created By: Rick Rodgers
Transform a wheel of Brie into a warm, special treat with honeyed raspberries and toasted almonds. Your guests will swoon for this delicious combination.
- 1/2 Cup sliced almonds
- 1 Package (13.3 ounce) ripe Brie, top rind sliced off, chilled
- 1/4 Cup honey
- 1 Tsp. balsamic vinegar
- 1/2 Tsp. chopped fresh thyme
- 1 Package (6 ounces) Driscoll's Raspberries
- Water crackers or baguette slices
PREHEAT oven to 350°F.
SPREAD 1/2 cup sliced almonds on a rimmed baking sheet.
BAKE 6 – 10 minutes or until lightly toasted and fragrant and STIR occasionally.
SET ASIDE toasted almonds.
COVER a rimless baking sheet or the underside of a rimmed baking sheet with a piece of parchment paper.
PLACE 1 package (13.3 ounces) Brie onto baking sheet.
BAKE about 15 minutes or until warm and top of Brie is softened. Do not overcook.
SLIDE warm Brie onto to a serving platter and SET ASIDE.
POUR 1/4 cup honey into a small saucepan.
ADD 1 teaspoon balsamic vinegar.
ADD 1/2 teaspoon chopped fresh thyme.
COOK over medium-low heat just until warm, about 3 minutes.
STIR IN toasted almonds.
FOLD IN gently 1 package (6 ounces) raspberries.
SERVE immediately while warm with crackers or baguette slices.
|Total Fat||22.18 g|
|Saturated Fat||11.31 g|
|Total Carbohydrates||14.34 g|
|Dietary Fiber||0.98 g|