Christmas Baked Brie with Nuts, Currants and Port Wine
Christmas Baked Brie with Nuts, Currants and Port Wine
Ingredients
- 1/4 cup (60 ml) pecans, coarsely chopped
- 1/4 cup (60 ml) walnuts, coarsely chopped
- 1 whole 250 g double cream brie or Camembert cheese
- 1 tablespoon (15 ml) honey
- 2 tablespoons (30 ml) port or sweet sherry wine
- 2 tablespoons (30 ml) dried Zante currants
- Freshly toasted bread slices
- Crackers, to taste
Instructions
- With the rack in the middle position, preheat the oven to 200 °C (400 °F).
- Combine the pecans and walnuts on a plate. Set aside.
- Brush the cheese round with the honey and press into the nuts. Place the cheese in a small baking dish. Cover with the remaining nuts.
- Bake for about 15 minutes or until the cheese begins to melt.
- Meanwhile, in a small saucepan, bring the wine and currants to a boil. Simmer until the wine is syrupy. Pour over the cheese, right out of the oven.
- Serve immediately with the toasted bread and crackers.
Christmas Baked Brie with Nuts, Currants and Port Wine