Brown Sugar-Dijon Brie
Appetizers don’t get any easier than this. Start with brie, add toppings, surround with slices of French bread, and bake!
- ½ cup (125 mL) sliced almonds, divided
- ½ cup (125 mL) packed brown sugar
- 1 tbsp (15 mL) Dijon mustard
- 1 4" (10-cm) round (8 oz./250 g) Brie cheese with rind, room temperature
- 1 loaf (16 oz./450) French baguette
- Vegetable oil
Preheat the oven to 425°F (220°C). Coarsely chop ¼ cup (50 mL) of the almonds in the Food Chopper. Combine the chopped almonds, sugar, and mustard in the Small Batter Bowl; mix well with the Skinny Scraper.
Cut the Brie in half horizontally with the 5" (13-cm) Utility Knife. Place half of the Brie, cut-side up, in the center of the White Large Round Stone or Large Round Stone. Spread half of the sugar mixture evenly over the bottom half of the Brie with the Small Spreader. Top with the other half of the Brie, cut-side up. Spread the remaining sugar mixture over the Brie and sprinkle with the remaining almonds.
Use the 8" (20-cm) Bread Knife to cut the baguette on a bias into twenty-four ¼" (6-mm) slices. Arrange the slices around the Brie and use the Kitchen Spritzer to spray them with oil. Bake for 8–10 minutes, or until the baguette slices are golden brown and the Brie begins to soften. Remove from the oven and let stand for 5 minutes before serving.
- 12 servings
Nutrients per serving:
Calories 260, Total Fat 4.5 g, Saturated Fat 1 g, Cholesterol 0 mg, Sodium 460 mg, Carbohydrate 46 g, Fiber 2 g, Sugars 12 g, Protein 9 g