Blogger Next Door: California Raisins

A deliciously sweet and savory way to serve your favorite brie—baked, topped with Cajeta sauce, fruit and nuts.
Posted March 18, 2013
Baked Brie Bell'alimento

 

You can never go wrong with baked brie. Period. It’s one of those appetizers that’s easy elegant and won’t stick around for long. It’s great at a party or heck, just because.

You can go au natural and serve it baked with just a side of crackers, or you can get a little more fancy schmancy and try this baked brie with cajeta sauce with fruit and nuts. It’s kind of a show stopper in the appetizer department and couldn’t be easier.

The big deal part? The sauce. Sweet GOODness you’re going to lick the plate on this one. I did. No shame, it’s that’s good. It’s a combination of Cajeta sauce with Anise (Mexican caramel sauce) dried apricots, raisins and nuts.

Baked Brie Bell'alimento

The sweet, sticky, salty combination is unbelievable. I made a double batch up of Cajeta sauce and you might want to as well. I’m going to be drizzling it on EVERYTHING.

Serve this with a side of crackers, bread or fruit, or even just a spoon. I wish I could take credit for this amazing recipe. It’s actually part of McCormick’s 2013 Flavor Forecast. I think the folks at McCormick are onto something.

Baci!

 

Baked Brie with Cajeta Fruit and Nuts
Serves 10

What You Will Need:

1/4 cup chopped dried apricots
1/4 cup raisins
2 tablespoons Cajeta Sauce with Anise
1 round (.8 ounces) Brie cheese, at room temperature
2 tablespoons chopped pecans

What To Do:

1. Preheat oven to 450 degrees.
2. Mix dried fruit and Cajeta Sauce with Anise in small bowl. Mix to combine.
3. Peel off top rind of Brie, leaving 1/4-inch edge. (Leave sides and bottom of Brie intact). Place in pie plate or ovenproof dish. Top with dried fruit mixture. Sprinkle with nuts.
4. Bake for approximately 5-7 minutes or until cheese softens. Place Brie on serving plate. Serve with apple slices, crackers or French bread slices.

Disclaimer: This post is sponsored by McCormick. Opinions are my own. Always have been. Always will be.

 

Paula JonesPaula Jones
Bell’alimento

Paula was born in Georgia and now lives in North Carolina. While living in Italy, she fell in love with the culture, people, architecture and food. Her philosophy is that “beautiful food doesn’t have to be complicated,” and Italian food is about simplicity, quality ingredients and love. Fun fact: Paula has lived all over the world and is a proud Air Force brat, as her father was in the military.

Twitter: @bellalimento
Facebook: www.facebook.com/bellalimento
Pinterest: http://pinterest.com/bellalimento
Favorite Way to Eat California Raisins: Straight out of the bag!

 

Comments

Comments are closed.

Enter your email address to subscribe to this blog and receive notifications of new posts by email.