Today’s appetizer is a great option for all upcoming holiday get-togethers. It combines warm and melty Brie with almonds and berries in a sweet-yet-tart sauce called Raspberry Brie with Honey and Almonds.
This recipe comes from my neighbor, Karen, who brought it to our monthly Bridge-Club-Where-We-Don’t-Play-Bridge-But-Just-Eat-and-Talk get together. And it was devoured! I couldn’t wait to make it myself.
The recipe, of course, starts with Brie, a nice base, with the many other flavors taking the taste to a higher level. To start, toast sliced almonds in the oven for 6-10 minutes. I chose 8 minutes and they were perfect. Set the nuts aside and place the Brie in the oven (top rind sliced off first) for 15 minutes.
During the baking time, make the sauce. In a small pan, honey, balsamic vinegar and thyme are cooked together until warm. To this, fold in the almonds and some raspberries to make a lovely topping.
When the cheese is warm and soft, transfer to a serving platter or plate and pour the warm topping over it.
This can be served with crackers or baguette slices. I added sliced apples, which I thought were outstanding.
As people serve themselves they will sometimes want just Brie on a cracker, Brie plus nuts on a cracker, Brie, raspberry and nuts, or even Brie, raspberry, nuts and apple, all on a cracker.
Or, any combination just on a slice of apple – divine!
Note: The recipe calls for a 13 oz size Brie. I only found 8 oz sizes at my store (must have been a big Brie-buying weekend), but I decided to make the whole recipe with a smaller portion of Brie. More topping – never a bad thing, right?
Well, it was great. But, I did end up with extra raspberry topping, so, if at all possible, find a 13 oz round of Brie – you’ll definitely have enough topping for that much cheese.
The beauty of this appetizer is that it looks so fancy yet it’s so simple to make! The best of both worlds.
Raspberry Brie with Honey and Almonds
- ½ cup sliced almonds
- ¼ cup honey
- 1 tsp. balsamic vinegar
- ½ tsp. finely chopped fresh thyme
- 6 oz. fresh raspberries
- 13 oz ripe Brie with top rind sliced off chilled
- Preheat oven to 350 F
- Toast almonds for 6 to 10 minutes. Transfer to a plate to cool.
- Place Brie on rimless baking sheet. Bake for 15 minutes or until warm and soft, but not oozing. Slide cheese onto a serving platter or plate.
- Stir honey, vinegar and thyme together and cook over medium heat until warm. Gently fold in raspberries and almonds.
- Pour mixture over warm cheese and serve with crackers and/or baguette slices (or apple slices!).