Source: Pampered Chef
Our Small Bar Pan keeps this classy appetizer warm, allowing guests to savor every bite.
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
Prep time: 15 minutes
Bake time: 12-15 minutes
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.
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