This cheesy nut spread that has a berry-licious twist to it, is made easily in just 15 minutes - serve with bread or crackers!
round or wedge (8 ounces) Brie cheese (with herbs or plain)
cup whole berry cranberry sauce
tablespoon coarsely chopped pistachio nuts
Sliced baguette loaf or water crackers, if desired
Heat oven to 350º. Lightly brush round pan, 8x1 1/2 inches, or ovenproof plate with vegetable oil.
Place cheese in center of pan. (Do not peel coating from cheese.) Bake uncovered 8 to 10 minutes or until cheese is soft and partially melted.
Top cheese with cranberry sauce and nuts. Serve immediately with bread.
Top baked Brie with 3 tablespoons drained julienne sun-dried tomatoes packed in oil and herbs (from 8-ounce jar) and 1 tablespoon toasted pine nuts. Or top with your
favorite flavor of chutney.
To toast nuts, bake uncovered in ungreased shallow pan in 350¦ oven about 10 minutes, stirring occasion-ally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
Exchanges:1 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.