Wednesday, February 3, 2010

Cranberry-Walnut Brie

There’s not much to say about this gooey, yummy, fruity, nutty dip other than YUM! This recipe was inspired by Cooking Light, then made fruitier and nuttier by us.

8 oz. round of brie

dried cranberries (as many as you can fit on top of the brie)

walnut pieces, chopped (as many as you can fit on top of the brie)

½ tsp. dried thyme

1. Preheat oven to 350°.

2. Toast walnut pieces in a dry skillet over medium heat until they’re fragrant, about 3 minutes.

3. Cut the rind off the top of the brie.

4. Place brie in a small oven-proof dish or a brie baker (yes, there is such a thing).

5. Sprinkle top-less brie with dried thyme and cover with as many dried cranberries and walnut pieces as possible.

6. Bake for 15-20 minutes or until the brie is sufficiently gooey.

7. Serve immediately with crackers, bread, apple slices or whatever you deem dip-able.

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