My Everchanging Garden

Gardening That Grows With Me

Baked Brie and Hazelnut

“This Baked Brie and Hazelnut recipe also works well on a mixed greens salad rather than on toast triangles. From Great Moments In Cooking.”

  • 1/4 cup olive oil
  • 1/4 cup bread crumbs
  • 1/4 cup chopped parsley
  • 1/4 cup finely chopped hazelnuts
  • 1 1/2 pounds Brie
  • 2 green and 2 red apples (garnish)
  • Toast triangles
  1. Put olive oil in a small shallow bowl.
  2. In second bowl, mix bread crumbs, parsley and chopped hazelnuts. Set aside.
  3. Cut Brie into wedges and dip each piece first into olive oil, then into bread crumb nut mixture; press the mixture in firmly.
  4. Arrange the wedges on a baking pan, leaving at least 1 inch between each piece. Drizzle the remaining olive oil over the Brie.
  5. Refrigerate 1 hour. Bake in preheated 350F oven for 10 to 15 minutes, until golden.
  6. Garnish plates with pieces of apple. Add baked cheese wedge and hot toast triangles to serve.

I do up the baked brie slices and place them on a bed of mixed greens and serve with a balsamic vinaigrette.

Yield: 8-10 servings

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