AN EASY HOLIDAY (or every day) APPETIZER

So it's the three day countdown to the biggest foodie day of the year and I simply could not be more excited. As a food-oriented blog, I felt obligated to post SOMETHING for this foodie occasion, but the internet is so saturated with Thanksgiving ideas and tips, that there is really not a whole lot left to say. So, instead of talking about brining a turkey or how to make the perfect pie crust, I'm posting a little appetizer that looks wonderful on a fall table but could really be used year round.

We used this recipe for BRULEED BRIE for a luncheon that we catered this week and it was a definite hit! 

(And it's so easy!)

Go to the store and select your favorite wheel of brie cheese. We personally love talking to the well educated cheese mongers at the Whole Foods counters because they are consistently friendly and passionate about their cheese selections.

All you do is this:

Slice off the top rind of the brie (make sure to keep the side and bottom rinds on because it will hold the melted cheese together when it's baked). Lightly beat an egg white and paint on a light coating on top of your brie wheel. This will give your brie some color when baked and well help the other ingredients adhere. Lightly sprinkle somewhere between 2 tsp. and 1 tbs. of sugar on top (depending on your preference of sweetness). We used your run-of-the-mill sugar here but you could certainly use light or dark brown sugar depending on your taste preference. Brulee this in a 400 degree oven for somewhere around 2 minutes (this will largely depend on the oven you're using!) When the brie starts to just barely brulee, add your choice of nuts. We chose almonds because we had some on hand but we think that pecans would be lovely as well. (Note: if you choose pecans, perhaps decide to stick to the lower end of the sugar measurement because pecans are naturally sweeter than, say, almonds.) Stick it back in the oven for some further bruleed color (about another 2 minutes). Be careful that your nuts don't burn. 

We served our bruleed brie wheel with some figs that we roasted with honey and maple syrup, some dried cranberries and golden raisins, an assortment of crackers, and a pumpkin seed pesto. It's a modern twist on the boring cheese platter with cubed Monterey Jack. Using brie automatically sounds fancier and the colors are to die for on a fall table. 

{Flower props go to Robin of Inspire Floral. inspirefloral@hotmail.com}

Try this at your next soiree and tell us what you think!

xo,

                     Ms. Fork