Who doesn’t love baked Brie? It melts beautifully with its warm and oozing cheesy goodness. I have had baked brie many ways, my favorite kind involving caramel ice cream topping and slivered almonds (but that’s a different post!). The only thing I don’t like about baked brie is the fact that everyone has to take turns diving into the plate, scooping up the hot cheese, plopping it on their cracker or bread. So I solved this by individually portioning the cheese onto the crackers, baking them in the oven and then topping each cracker with the jam and walnuts. They are easy to eat and delicious too! And while I don’t usually tell you what type of product to use in any recipe, I will tell you that in this recipe I use Carr’s Whole Wheat crackers. They are more like sweet little cookies rather than crackers and they are to die for!
Baked Brie on Crackers (makes 24 crackers):
24 crackers of your choice
1 wedge of imported Brie
1/4 c seedless raspberry preserves
1/4 c chopped walnuts
Preheat the oven to 375 degrees. Working in groups of 12, line baking sheet with crackers. Cut rind off of Brie and discard. Cut cheese into little squares or rectangles and fit onto crackers (does NOT have to be perfect). Bake crackers with cheese in oven for 4 minutes. While crackers are baking, heat small nonstick skillet over medium high heat and dry toast the walnuts. Take crackers out of the oven. Using two spoons, top each cracker with a little dollop of raspberry preserves (don’t put too much, see picture). Return to the oven and bake for 1 minute. Remove from oven and top with walnuts. Transfer carefully to serving plate and enjoy!
