Again, thanks to Willow for another yummy recipe.
Ingredients
8 oz brie
1/4 cup brown sugar
1/4 cup chopped nuts
2 tsp. dijon mustard
Directions
Slice brie in half & turn top half over to stack onto a baking dish. It should appear from the baking dish up as follows: white rind, brie cheese, white rind, brie cheese. (1 minute hands-on prep)
In a bowl, combine brown sugar, nuts & mustard. Spoon on top of brie. (3 minutes hands-on prep)
Bake in a 425 degree oven for 8-10 minutes. (1 minute hands-on prep)
Variations & Serving Suggestions
Try cream cheese instead of brie. Serve with thinly sliced apples or pears, crackers, or bread.
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• I use no food chemicals in my cooking, which means very few convenience items.
• I like fresh fruits and vegetables a lot - I like to grow them, buy them, prepare them, preserve them, and of course, eat them.
• I try to avoid GMO's as much as possible. I don't buy dairy that is ultra-pasteurized. I shop the farmer's market.
• I'm fairly Weston A. Price minded.
• I am not afraid of fats. I spend money on high-quality fats, even if I must sacrifice other parts of my food budget. I mostly use butter, olive oil, coconut oil, and rendered beef tallow from our freezer beef.
• I try to eat as low sugar as I can, but I never use artificial sweeteners, even stevia.
• I eat meat and dairy, but I seek out and try many recipes that are meat and dairy free.
• I use no food chemicals in my cooking, which means very few convenience items.
• I like fresh fruits and vegetables a lot - I like to grow them, buy them, prepare them, preserve them, and of course, eat them.
• I try to avoid GMO's as much as possible. I don't buy dairy that is ultra-pasteurized. I shop the farmer's market.
• I'm fairly Weston A. Price minded.
• I am not afraid of fats. I spend money on high-quality fats, even if I must sacrifice other parts of my food budget. I mostly use butter, olive oil, coconut oil, and rendered beef tallow from our freezer beef.
• I try to eat as low sugar as I can, but I never use artificial sweeteners, even stevia.
• I eat meat and dairy, but I seek out and try many recipes that are meat and dairy free.
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