Cranberry Walnut Brie
Dress this up with kumquats, fresh cranberries and walnuts or a selection of fruit. Brie melts irregularly but no matter how it oozes, it's delicious. Serve with flatbread and crackers.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 149 |
| pro | 7 g |
| total fat | 10 g |
| sat. fat | 5 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 28 mg |
| sodium | 179 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 2% |
| vit A | 5% |
| vit C | 10% |
| folate | 10 % |
-
1/4 cup (50 mL) dried cranberries
1/4 cup (50 mL) frozen cranberry juice concentrate, thawed
1 tbsp (15 mL) Port or water
1/4 cup (50 mL) coarsely chopped walnuts, toasted
1 round (8 oz/250 g) Brie cheese
Preparation:
In small saucepan, bring cranberries, cranberry concentrate and Port to boil over medium heat. Reduce heat and simmer until cranberries are plump and almost all of the liquid is absorbed, about 12 minutes. Let cool.
Stir in walnuts. Slice Brie in half horizontally. Place bottom half, cut side up, on small parchment paper-lined rimmed baking sheet. Spoon cranberry mixture over top. Top with remaining half of Brie. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Bake in 350°F (180°C) oven until Brie is softened, about 10 minutes.
Additional Information
Source
Canadian Living Magazine: December 2004
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