Wednesday, January 16, 2013

Baked Brie

I made this luscious appetizer twice recently. It's THAT good. And it's so extremely easy to make. You may have had a baked brie in the past that's wrapped in pastry dough (i love a pastry dough-wrapped brie with some brown sugar and walnuts or pecans). But this is a little different, a little less work, and gluten-free! BONUS! The delicious creamy, melted cheese oozing onto the plate and mixing with the glaze is phenomenal. I served this with slices of a small baguette (I've been able to find gluten-free baguettes at our local Sprouts market). You could also serve it with your favorite cracker. 

Baked Brie
1 round of brie (or other soft French cheese)
2 tablespoons pear or apple brandy
2 tablespoons maple syrup
2 tablespoons toasted almonds, coarsely chopped

Toast almonds in a skillet over medium heat until just lightly browned. Watch them carefully so they don't burn. Set aside and allow to cool. Coarsely chop the almonds.

Preheat the oven to 400 degrees.

In a small bowl, combine the brandy and maple syrup. Place the brie on an oven-safe plate (preferably one that has a bit of a rim). Pour the brandy-syrup mixture over the brie, sprinkle with some of the almonds, and bake for about 10 minutes. When you remove it from the oven, spoon some of the liquid that's dripped onto the plate, back over top of the cheese. Slice into the warm brie and spread some of the melted cheese onto a slice of baguette or a cracker.

This is also excellent reheated. Store left overs in the refrigerator. Reheat in a 400 degree oven for about 7 minutes.


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