Honey Frosted Brie
I got this recipe from my friend Joanna. Very easy and very good.
Honey Frosted Brie
1 small-med round of brie
1 package of plain Montrachet goat cheese
cream cheese or sour cream
honey
craisins (dried cranberries)
slivered almonds
fresh parsley or fresh basil leaves
Slice the brie in half horizontally so that you create two layers -- really, you're sort of making a mini cheese layer cake. Set one layer aside.
Let the Montrachet soften a bit, then mix it with a little cream cheese or sour cream. Just enough to make it smooth and spreadable -- not too much, else it won't stick where you want it to stick.
Spread the bottom layer of the brie with the Montrachet, reserving a bit for the sides. Drizzle just a tiny bit of honey over it, and put the top brie layer on.
Frost the sides of the brie with the remaining Montrachet. Drizzle a teensy bit more honey on the top of the brie.
Gently press the fresh herbs (basil was delicious) into the Montrachet that is icing the sides. Just enough so it sticks, not enough to mush it.
Sprinkle the craisins and slivered almonds lightly over the top (they'll stick to the honey there).
Easily serves six to eight as an appetizer. I like Tuscan Minis as a cracker for this. I know Dean & Deluca sells them, but you can get them elsewhere, too.
Honey Frosted Brie
1 small-med round of brie
1 package of plain Montrachet goat cheese
cream cheese or sour cream
honey
craisins (dried cranberries)
slivered almonds
fresh parsley or fresh basil leaves
Slice the brie in half horizontally so that you create two layers -- really, you're sort of making a mini cheese layer cake. Set one layer aside.
Let the Montrachet soften a bit, then mix it with a little cream cheese or sour cream. Just enough to make it smooth and spreadable -- not too much, else it won't stick where you want it to stick.
Spread the bottom layer of the brie with the Montrachet, reserving a bit for the sides. Drizzle just a tiny bit of honey over it, and put the top brie layer on.
Frost the sides of the brie with the remaining Montrachet. Drizzle a teensy bit more honey on the top of the brie.
Gently press the fresh herbs (basil was delicious) into the Montrachet that is icing the sides. Just enough so it sticks, not enough to mush it.
Sprinkle the craisins and slivered almonds lightly over the top (they'll stick to the honey there).
Easily serves six to eight as an appetizer. I like Tuscan Minis as a cracker for this. I know Dean & Deluca sells them, but you can get them elsewhere, too.