MIXED NUTS BAKED BRIE
CHEESY AS PIE
Think outside of the box and inside of the cheese. Like, put your cheese board in your cheese—THE POSSIBILITIES! Well, I’m thinking let’s start simple (and beautiful) and next time add on. Love this dish because it looks so impressive and I literally pressed those nuts in while leisurely watching TV. Toss it in the oven and it’s done. It’s more like arts and crafts than baking but the RESULTS ARE SHOW-STOPPING! This is the perfect dish for having guests over on a Wine Wednesday or for the holidays with family. There’s no bad time for cheese.
PLEASE TAKE EXTRA CAUTION AND PAY LOTS OF ATTENTION. The only part of this recipe that I ask you to take caution with is cutting the top of brie’s rind off. Please take your time, it’s very easy for the knife to slip through the rind. I would hate it if your knife slipped and hurt you.
MIXED NUTS BAKED BRIE
Ingredients
Instructions
- Preheat your oven to 350º.
- Very very carefully use your chefs knife to slowly cut off the rind off of the top of your brie wheel. You want to remove all remnants of white. Anything left over will still show after baking. Your knife will be on a flat angle, so be cautious It’s very easy for the knife to slip.
- Place your brie wheel cut side up on your baking sheet.
- Starting from the middle and swirling your way outward, press mixed nuts into your brie leaving very little space between them. The nuts won’t smush and hold into the cheese very well. Not to worry, once baked they will hold in place beautifully.
- Sprinkle thyme evenly over the top of your nuts. Having them fall between the nuts on the bits of exposed cheese is really pretty.
- Bake for 10 minutes.
- CRUCIAL STEP! Careful to move as little as possible (no tilting, shaking, getting jiggy wit it), transfer your decorated brie wheel from the oven onto your stovetop. Let it cool untouched for at least 10 minutes. What we are looking for is for the remaining rind on the sides to cool down and firm up. This is what maintains the integrity of your brie’s structure. Moving it around too soon will cause the cut part of your brie to spill over the side like a broken damn.
