This time of year I find myself looking for healthy appetizers that are easy to make. I found this recipe at the deli where I bought the cheese and it's become a favorite of my wheat-free friends.
I like the rustic feel of this appetizer and I serve it with with fresh figs and apples but it doesn't hurt to have some crackers or a baguette on hand.
Total Time: 45 minutes prep + 4 hours to chill
Yield: 8-10 servings
8-oz wheel Brie, cut in 6 wedges
1/4 cup rice flour
1 tablespoon water
1 cup slivered almonds, very finely chopped
1/4 cup jalapeño jelly
In a bowl big enough to hold your brie wedges, combine egg and water with a fork to make the egg wash. Dust Brie wedges in flour then dip them in the egg wash and cover them with slivered almonds. It's important to totally coat the cheese with as many almonds as possible, especially one the exposed sides of each wedge. Be brave and press them into the brie if necessary.
Place prepared cheese wedges on a baking sheet making sure they don't touch. Cover with plastic wrap and chill for a minimum of 4 hours.
15 minutes before serving time, preheat oven to 450 degrees. Arrange brie on baking sheets, 2 inches apart. Bake brie until crust is golden and interior is hot all the way through, about 6 minutes. You'll want to watch this closely so the brie doesn't melt.
Serve warm with jalapeño jelly. Bread, crackers and fresh fruit.
Variations: Use cranberry jelly instead of jalapeño. If your oven is in use, fry the cheese in a hot pan until the crust is golden brown.
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