Warm Brie with a Fruit, Nut & Cajeta Sauce

It’s party time! With the holidays fast approaching, I’m sure we’ll all be celebrating in some way with family and friends. If you’re the host to these guests, it’s always lovely to have some munchies to help hold the hungry guests off until the food is served. Traditionally in our family, we snack on cheeseballs and crackers, which are always delicious. However, I know this warm brie display will be a hit this year!

If you’ll remember from yesterday, this appetizer is how I put the cajeta sauce to good use. The sweet cajeta sauce has a sort of sweet licorice flavor, thanks to the anise seed. But, when paired with the sweet and chewiness of the dried fruit, saltiness of the warm brie, and crunchy nutty flavor of the pecans, it’s a match made in appetizer heaven!

Yes, please!

Actually, after I was finished shooting photos of this plate, I went to town. Let’s just say that 1/4 of the brie was gone before I put everything away.

A girl needs her fuel! 😉

Well, I’m loving the flavor forecast for 2013. There’s a lot of great inspiration and show stopping  flavor! The chocolate/basil/passion fruit combination is what I’m looking most forward to trying next.

How about you?

Warm Brie with a Fruit & Nut Cajeta Sauce

adapted from McCormick

Ingredients

  • 1/4 cup chopped dried apricots
  • 1/4 cup chopped dried dates
  • 2 tablespoons Cajeta Sauce
  • 1 round (8 ounces) Brie cheese, at room temperature
  • 1/4 cup chopped pecans

How-To

  1. Preheat the oven to 450°F.
  2. Cut the top off of the Brie round, leaving the sides and bottom.
  3. In a small bowl, combine the apricots, dates and cajeta sauce.
  4. Pour on top of the Brie.
  5. Sprinkle the pecans on top.
  6. Place on a baking sheet covered with non-stick foil, edges turned up to prevent liquid from leaking into the oven.
  7. Bake for 5-7 minutes until the Brie is melted.
  8. Serve with your favorite crackers!
This post was sponsored by McCormick, but all opinions are my own.

Related posts:

8 comments

  1. Pingback: Warm Brie

Leave a Reply

Your email address will not be published. Required fields are marked *