Baked Brie with Honey and Roasted Walnuts
June 13, 2009, 3:55 pm
Filed under: Appetizers, Food and Recipes | Tags: ,

Ah! It’s been too long between me starting this and making a first post! Since then, I’ve turned a year older, been to Chicago and Shreveport, LA to visit family, and started a new job! It’s been busy…which calls for an easy dinner, best enjoyed after a day of retail therapy, and is meant to pair with your favorite movie and beverage of choice…
Baked Brie with Honey and Roasted Walnuts
Adaped from Barefoot Contessa, Back to Basics, 2008

1 3 to 4 oz slice of Brie
1 good glug of Honey
1 generous sprinkle of walnuts
1 granny smith apple, sliced
Desired cracker or baguette, for serving
Salt and pepper to taste

Preheat oven to 350. Spread walnuts on a cookie sheet and roast in preheated oven for a few minutes, until the walnuts are aromatic and beginning to appear golden brown. Remove from oven to cool. Place wedge of brie in oven-proof dish and drizzle honey on top. Place brie in the oven and bake for 5 minutes or so, until brie is slightly oozy, but not completely melted. Oven time will vary, just keep an eye on your cheese! Meanwhile, while brie is in the oven, slice granny smith apple. When brie is done, place on a plate, and drizzle with the warm honey that is leftover in the baking dish, top with your toasted walnuts, and sprinkle cheese with kosher salt and freshly ground pepper. Serve with sliced apples and crackers, or your favorite baguette. Enjoy!

If you desire a more substantial dinner, you can also serve with a side salad of mixed greens topped with your favorite balsalmic vinagrette or raspberry vinagrette and dried cranberries mixed in!



3 Comments so far
Leave a comment

my two fave things combined…brie and walnuts 🙂 I am so gonna make this – thx for posting!

Comment by MJK06

Thanks! Please check back often for more 🙂

Comment by adonohoe

[…] Last summer I started making this dish after receiving Ina’s cookbook, Back to Basics, as a birthday gift. It has been my favorite cookbook of hers, and I’ve made several recipes from it. One of which appeared in my first post on this blog. […]

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