Here’s a last minute (and easy) appetizer you can pull together for your New Year’s Eve soiree: Warm Brie with Sautéed Mushrooms and Almonds.
Be honest... who doesn’t like creamy, melted cheese? Thought so.
What’s makes this so easy is that you can sauté the mushrooms earlier in the day, and just heat it up right before serving. I made toast points from sandwich bread, but you can use any cracker... gluten-free or otherwise... to go with the cheese.
So indulge on New Year's Eve... and start your healthy eating resolution the next day!
Happy New Year!
Warm Brie with Mushrooms and Almonds
prep: 10 minutes
cook: 20 minutes
1 8-ounce wheel of Brie in its little wooden box
½ cup sliced almonds
1 tablespoon olive oil
1 tablespoon butter
1 garlic clove, minced
8 ounces mushrooms, sliced
2 tablespoons white wine, vermouth, or sherry (optional)
2 tablespoons fresh marjoram or thyme leaves
salt and pepper to taste
let’s get to it...
Place oven rack in the middle. Heat oven to 350°F. Remove the Brie wheel from the box and unwrap it. Place the unwrapped wheel in the bottom half of the box and place on a baking sheet; set aside.
Heat the sliced almonds in a large skillet over medium heat. Toast for 3 to 4 minutes or until lightly brown. Remove nuts from skillet and set aside. Wipe out skillet with a paper towel.
Heat olive oil and butter in the skillet over medium heat for 1 minute. Add the minced garlic and sauté for 1 to 2 minutes.
Add the mushrooms. Sauté for 3 to 4 minutes. Add the white wine, vermouth or sherry (if using). Saute for another 3 to 4 minutes or until soft. Remove from heat. Stir in the toasted sliced almonds and fresh marjoram or thyme.
Place the Brie in the oven and bake for 10 minutes. Remove from the oven and turn out onto a serving dish. Spoon the warm mushrooms and almonds over the Brie wheel. Serve immediately with toast points or crackers.
More from food