Ever try a food and have a bad experience with it? The result is usually avoiding that food for the rest of your life, right? Well, that was me with Brie. I had bought some last year, for the first time, and it was horrible. I was pretty sure it wasn't suppose to taste moldy, but this one smelled moldy and tasted awful. Having never eaten Brie before, I was convince that that's what it was suppose to smell/taste like. Hubby tried to convince me otherwise, but I just didn't believe him. Fast forward to last week..... I was in my Pampered Chef director's car, on the way to a monthly team meeting and she asks me if I like Brie. Um..... NO! Uh-oh, she had planned on making a Brie appetizer for the meeting. I told her I'd try it, but wasn't too sure I would, LOL.
So, there we are making the recipe. The cheese didn't smell moldy..... OK, this might actually be good. Brown sugar, Dijon, almonds. My interest was peeked and my tummy was growling. The smell coming from the oven as the Brie and bread were toasting was intoxicating. When it came out of the oven, I waited for a few people to try it, before digging in. I scooped up some cheese, brown sugar/mustard and nut mixture and slathered it on a piece of baguette. Crossed my fingers and took a bite. SWOON!!! It was awesome! Creamy, sweet and crunchy, with a nice tang from the mustard. It was so good in fact, that I bought some Brie this past weekend, to make this for Thanksgiving. My mother in law LOVED it, while the kids weren't very fond of it. Queenie refuses to eat cheese and Mr.B wasn't fond of the mustard. Oh well, that meant there was more for my mother in law and me to have. This would be a quick easy and elegant appetizer to make, for your upcoming holiday parties!
The Pampered Chef® Brown Sugar-Dijon Brie
1/2 cup sliced almonds, divided
1/2 cup packed brown sugar
1 tbsp Dijon mustard
1 4-in. round (8 oz) Brie cheese with rind, room temperature
1 loaf (16 oz) French baguette
Preheat oven to 425°F. Coarsely chop 1/4 cup of the almonds using Food Chopper. In Small Batter Bowl, combine chopped almonds, sugar and mustard; mix well using Skinny Scraper.
Cut Brie in half horizontally using Utility Knife. Place one half of Brie, cut side up, onto center of Large Round Stone with Handles. Spread half of the sugar mixture evenly over bottom half of Brie using Small Spreader. Top with remaining half of Brie, cut side up. Spread remaining sugar mixture over Brie; sprinkle with remaining almonds.
Using Bread Knife, cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; spray with oil using Kitchen Spritzer. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving.
Yield: 12 servings
Nutrients per serving: (Light): Calories 260, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 46 g, Protein 9 g, Sodium 460 mg, Fiber 2 g
Tangy Pepper-Pecan Brie: Substitute 1/2 cup pecan halves, coarsely chopped, for the almonds, 1/4 cup apricot preserves for the sugar and 1 jalapeño pepper, stemmed, seeded and chopped for the mustard. Proceed as recipe directs.
Sun-Dried Tomato-Pesto Brie: Substitute 1/4 cup pine nuts for the almonds, 2/3 cup sun-dried tomatoes in oil, drained, patted dry and chopped for the sugar. Substitute 1 tbsp prepared basil pesto for the mustard. Proceed as recipe directs.
This post linked to
Time to Sparkle
My Meatless Mondays
In & Out of the Kitchen
See Ya in the Gumbo
Totally Tasty Tuesday