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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (67g) Recipe makes 16 servings |
||
| Calories 253 | ||
| Calories from Fat 187 | (74%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.9g | 32% | |
| Saturated Fat 11.9g | 59% | |
| Monounsaturated Fat 6.7g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 64mg | 21% | |
| Sodium 393mg | 16% | |
| Potassium 131mg | 3% | |
| Total Carbohydrate 4.4g | 1% | |
| Dietary Fiber 0.5g | 2% | |
| Sugars 3.8g | ||
| Protein 12.8g | 25% | |
Brie With Brown Sugar and Almonds
By: Leslulu
Aug 18, 2008
This is my signature dish. I adapted if from another recipe. To ensure the rind of the cheese doesn't burst, don't preheat the oven. Put the cheese in a cold oven then set the temperature so that it heats up slowly. When I am carmelizing the topping, I leave the door of my oven slightly open and I don't answer the phone. My favorite way to serve this is with french bread but water wafer crackers are a good choice too. I use a fresh strawberry on top for a garnish.
SERVES 16
Ingredients
- 1 (2 lb) brie round
- 1/4 cup light brown sugar
- 1/4 cup butter, unsalted
- 1/2 cup almonds, sliced
Directions
1
Place Brie in lightly buttered 9-inch quiche dish.2
Heat in 300 degree oven for about 15 minutes.3
In a small sauce pan, melt butter and sugar together on low heat. Add almounds.4
Pour this mixture over the warmed Brie, turn oven to broil and watch carefully so it doesn't burn.5
Slice a strawberry so that it "fans" out and place on top of the Brie.
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- Course > Appetizers
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Number of Servings > For Large Groups
- Preparation > Presentation > Finger Food
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Brunch
- Dietary > High in... > High Protein
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: DreamoBway
On Sep 22, 2008
I made this for a Girl's Night recently. After a long (and particularly stressful) day at work, this was the perfect comfort food indulgence. It was absolutely decadent. It was just my friend and me so we used a 250g round but used the same amount of topping which worked out just fine because there were plenty of buttery sugared almonds to share! Never having warmed a brie before, we just gave it a gentle nudge after the 15 minutes, and it felt warm and soft under the rind so we went ahead and caramelized the topping. It tasted like cheesy apple pie as we served it with gluten free crackers and apple slices. I will definitely be making this again, for a larger crowd next time (if I'm up for sharing!) Made for PAC - Fall '08.
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