Brandy-Baked Brie

Brandy-baked brie

Photo Credit: Betty Crocker

I’ve already posted another recipe for baked brie, but this is Switzerland… cheese recipes abound here!  This is a great recipe for a date night, or when you’ve got guests and want an elegant appetizer to keep them busy while you finish off preparing the meal.  It can be prepared a day or two in advance if needed, and just kept chilled until you pop it into the oven (add the walnuts just before baking to ensure they stay crunchy).  The walnuts lend an earthy taste, while the cranberries’ tartness add a zing.  For a great bread to spread the melted cheese onto, check out my recipe for English Scones.

Brandy-Baked Brie

1½ C. packed brown sugar

½ C. brandy

2 C. finely chopped walnuts (or pecans)

A handful of dried cranberries or raisins

1/2 an apple, peeled and diced to the size of the cranberries

1 – 2 lb wheel brie

In a small mixing bowl, combine the first 5 ingredients. Place brie on top of oven proof serving platter & spoon the mixture over the top, covering completely. Wrap in plastic & refrigerate for at least 2 hours.

Preheat oven to 375°F (190°C). Discard plastic wrap & bake for 10–12 minutes or until cheese begins to melt. Cool slightly & serve with crackers, apple slices, Zwieback, or any kind of bread you prefer.

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