Christmas Baked Brie with Nuts, Currants and Port Wine
Christmas Baked Brie with Nuts, Currants and Port Wine
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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
  • Preparation
  • 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.
  • Description
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