- 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 low to 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 a 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 about 20 min. or until cheese is melted. Garnish with remaining rosemary and serve with crackers and sliced apples.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.