BAKED BRIE
SERVING SIZE: 6 | PREP TIME: 15 MINS | COOKING TIME: 25 MINS
I was in a supper club for ten years. There were six of us, and we ate and drank and cooked our way through our thirties! It was great fun sitting around the table, course after course, each scrumptious, with everyone going above and beyond each time! My good friend, Anne Bagnal, one of the supper club six, shared this particular recipe with me, and it is too easy not to share here. Quick to prepare and absolutely delicious—this is a hit every time I serve it. Once the brie has been eaten, you can break up the leftover bread and eat it, too.
Ingredients
( 1 ) 13.2-ounce brie round
1 large round bread
( 1 ) 12-ounce jar seedless raspberry jam
1⁄2 cup brown sugar
( 1 ) 2.25-ounce bag of almond slices or 1⁄2 to 3⁄4 cup chopped walnuts
Directions
Preheat oven to 350 degrees Fahrenheit.
Scrape coating off brie with a knife just like you would a burnt piece of toast.
Cut a circle in the top of the bread the size of the brie and deep enough for the brie round to sit even or flush with the top of the bread. Remove cut bread from the circle. You may have to hollow it out with your fingers.
Set brie in the hollow and cover thickly with jam. Cover jam with brown sugar, spreading jam and sugar around and down the edges of the cheese. Sprinkle jam and cheese with nuts.
Bake for 20 to 30 minutes or until bubbly. Stir and serve warm with crackers or ginger snaps.