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Author Notes: As a European, I love cheese. This stuffed brie can be eaten cold or melted as a appetizer. Just put it on a platter and dip fresh bread in it if you eat it melted. If you prefer the cold version, use rye crackers. I really like it melted even though it is more difficult to eat and must be eaten immediately.
You can use any dried fruits and nuts you like by the way. —MarieGlobetrotter
Makes 1 cheese
- 1 whole brie, good quality
- 1 small onion, chopped
- 1 handful walnuts
- 1 handful almonds
- 4 pecans
- 1 tablespoon dried cranberries or diced apricots
- 1 teaspoon currants
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves
- Roast the walnuts, peacans and almonds in the oven or in a pan. Chop them coarsely and set aside
- Melt some butter in a pan and glaze the onion. Add the dried fruits and nuts. Add about 3-4 tablespoons of water, just to moisten the mixture a little. Now add the honey and thyme and stir some more.
- Slice the brie in two, widthwise. Place the nut-dried fruits mixture in between, just like a sandwich. You can serve it this way and add some aragula in the middle.
- OR you can bake the bried for about 10 minutes in the oven (350F).