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Level
very easy
Prep Time
15 mins
Total Time
45 mins
Serves
12

Ingredients

1/2 cup
blanched whole almonds
125 mL
pinch each ground cayenne, cinnamon, nutmeg, salt
1 wheel
double cream Brie cheese
350 g
3 tbsp
apricot jam, divided
45 mL
1 tsp
finely chopped fresh rosemary, divided
5 mL

Method

Step 1
Preheat oven to 375°F (190°C). Toast almonds in a skillet over medium heat, stirring until golden brown, about 5 to 7 min. Turn off heat and stir in spices and salt. Reserve 2 tbsp (30 mL) almonds for garnish and roughly chop remaining nuts.
Step 2
Slice brie in half horizontally. Place bottom portion in the Brie Baker, spread 2 tbsp (30 mL) jam on cut surface and sprinkle with chopped nuts and 1/4 tsp (1 mL) rosemary. Top with remaining cheese, spread remaining jam on top and sprinkle with the reserved whole nuts.
Step 3
Place covered Brie Baker on a baking sheet. Bake for 15 to 20 min. or until cheese is melted. Garnish with remaining rosemary and serve with crackers and sliced apples.

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Characteristics

Potluck

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/12 of the recipe)
Calories:
160
Fat:
11 g
Saturated Fat:
5 g
Carbs:
7 g
Fibre:
1 g
Cholesterol:
30 mg
Protein:
7 g
Sodium:
190 mg