Baked Brie with Apples and Cranberries

Our Small Bar Pan keeps this classy appetizer warm, allowing guests to savor every bite.

Ingredients

  • 1/2 cup chopped apple (1/2 medium)
  • 1/4 cup sliced natural almonds
  • 1/4 cup dried cranberries
  • 1 tablespoon packed brown sugar
  • 1/4 teaspoon Pantry Korintje Cinnamon
  • 1 tablespoon butter or margarine, melted
  • 1 round (8 ounces) Brie cheese (about 4 inches in diameter)
  • Canapé French Bread, toasted

Instructions

  1. Heat oven to 350 degrees F.
  2. Coarsely chop apple with Food Chopper.
  3. Combine apple, almonds, cranberries, brown sugar and cinnamon in Small Batter Bowl; mix gently. Stir in butter just until ingredients are moistened.
  4. Cut Brie in half horizontally using Utility Knife. Place one half of Brie, rind side down, on Small Bar Pan. Spoon half of the apple mixture onto bottom half of Brie, spreading evenly. Top with remaining half of Brie, rind side up. Spoon remaining apple mixture over top.
  5. Bake 12-15 minutes or until cheese is soft and just begins to melt.
  6. Serve with toasted Canapé French Bread, apple wedges or assorted crackers.

Prep: 15 min | Bake: 12-15 min | Yield: 8 servings

Nutrients per serving: Calories 150, Total Fat 11 g, Saturated Fat 6 g, Cholesterol 30 mg, Carbohydrate 7 g, Protein 7 g, Sodium 200 mg, Fiber less than 1 g

Diabetic exchanges per serving: 1/2 starch, 1 meat, 1 fat (1/2 carb)

Variation: Baked Brie with Pesto & Mushrooms: Using Food Chopper, chop 4 ounces mushrooms (1 cup) and 1/2 cup seasoned croutons. In Small (8-in.) Sauté Pan, cook mushrooms in 2 teaspoons olive oil 2-3 minutes over medium-high heat; remove pan from heat. Add chopped croutons and 1/4 cup prepared basil pesto; mix gently. Assemble and bake Brie as recipe directs. Garnish with red bell pepper strips.

Cook’s Tip: Brie is a French cheese known for its soft texture and downy, white rind. When preparing Brie, leave the rind on the cheese. The entire cheese is edible, including the rind. An 8-ounce wedge of Brie can be substituted for the round.

Recipe credit: Pampered Chef