Friday, September 9, 2011

apple {pie} brie

Once upon a time, there was a wonderful restaurant downtown Norfolk called the Winehouse. This was 3 years ago to be exact, when Jake and I had first started dating. He doesn't know this, but this was actually my first real date at a nice restaurant, with a bottle of wine... you know, all the trimmings. We ordered the baked brie as an appetizer. The brie was baked in puffed pastry and folded in with cherries, apples, and sweet wine. It was absolutely amazing. My parents had a block of brie they wanted eaten, as well as some apples... and you know I will make sure something gets eaten! Food can not be wasted! So this is what I came up with, and is much lighter than if it had been baked inside of buttered bread.

1 block of brie, rinds cut off
1 medium green apple, sliced
1 T butter, melted
1 T cinnamon
1 T honey

Preheat oven to 250 degrees. Cut the brie in half, and set the top half aside. In a small bowl, mix the butter, cinnamon, and honey together and set aside. Place half of the apple slices on top of the brie. Sprinkle half of the cinnamon butter mixture atop the apples. Place the top half of the brie on top of the apples. Repeat with the remaining apple slices and cinnamon butter mixture. Bake on an oven-safe surface for 15 minutes or until cheese bubbles. I suggest adding chopped walnuts and cranberries to the sliced apples before baking if you happen to have them in your kitchen! Serve with GF crackers.

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