|
Nut Recipes |
|
Hazelnut Baked Brie w/ Sweet Persimmons 1 8 ounce round Brie cheese 2/3 cup Flanigan Farms Hazelnuts, coarsely chopped and toasted. ¼ cup brown sugar, divided 1 slightly soft ripe Fuyu persimmon (3/4 cup chopped) 1 tablespoon fresh lime juice ¼ teaspoon cinnamon
Heat oven to 350ºF.
Slice rind off top of the cheese with a sharp knife. Cut round in half horizontally. Sprinkle the cut surface of the bottom half with one tablespoon brown sugar. Press 1/3 cup of the hazelnuts into the brown sugar. Replace the top half of the Brie. Press the two halves together firmly.
Sprinkle the top with another tablespoon of brown sugar. Press the remaining hazelnuts into the surface.
Peel the persimmon and cut into ¼ inch pieces. Place in a small bowl and mix with lime juice, the remaining two tablespoons brown sugar and the cinnamon.
Place Brie on a shallow baking sheet and bake in 350ºF oven for about five minutes. Spoon persimmon over the top and continue baking for another three minutes. |
|
Recipe uses HAZELNUTS (filberts) & PERSIMMONS |
