Baked Brie with Spiced Nuts & Apricot Jam

Prep time: 15min

Total time: 42min

Serves 12

1/2 cup

Blanched Almonds

125 mL

Pinch each of Ground Cayenne, Ground Cinnamon, Ground Nutmeg and salt

1 wheel

Double Cream Brie Cheese

350 g

3 tbsp

Fresh Apricot Jam, divided

45 mL

1 tsp

finely chopped fresh Rosemary, divided

5 mL

Brie Baker

1/12 of the recipe

calories

160

fat

11 g

saturated fat

5 g

carbs

7 g

protein

7 g

cholestrol

30 mg

fibre

1 g

sodium

190 mg

Preheat oven to 375°F (190°C). Toast almonds in a skillet over medium heat, stirring until golden brown, about 5 to 7 min. Turn off heat and stir in spices and salt. Reserve 2 tbsp (30 mL) almonds for garnish and roughly chop remaining nuts.
Slice brie in half horizontally. Place bottom portion in the Brie Baker, spread 2 tbsp (30 mL) jam on cut surface and sprinkle with chopped nuts and 1/4 tsp (1 mL) rosemary. Top with remaining cheese, spread remaining jam on top and sprinkle with the reserved whole nuts.
Place covered Brie Baker on a baking sheet. Bake for 15 to 20 min. or until cheese is melted. Garnish with remaining rosemary and serve with crackers and sliced apples.

These spiced nuts are so good, you’ll want to double the recipe and put some out for snacking.