Brown Sugar Dijon Brie with Variations

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Submitted by Jeanne Marshall, who writes:“A friend served this at her recent Super Bowl party and it was out of this world good!”  Adapted from Brown Sugar Dijon Brie & More The Pampered Chef ®

 

  • 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
  • Vegetable oil

Preheat oven to 425°F. Coarsely chop 1/4 cup of the almonds. In a small bowl, combine chopped almonds, sugar and mustard; mix well.

Cut Brie in half horizontally. Place one half of Brie, cut side up, onto center of a large round baking dish or baking stone. Spread half of the sugar mixture evenly over bottom half of Brie. Top with remaining half of Brie, cut side up. Spread remaining sugar mixture over Brie; sprinkle with remaining almonds.

Cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; spray with oil. 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

Variations: 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.

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