Baked Brie with Pink Champagne Jelly, Red Grapes and Marcona Almonds
This simple, elegant appetizer is perfect for New Year's festivities or anytime you wish to 'wow' your crowd! Start to finish in less than 20 minutes. Shhhh....no one needs to know!
Servings 16 -20 slices of baked brie
- 1 wheel of Brie cheese (8 ounces)
- ¼ cup Pink Champagne Jelly
- 8-10 seedless Red Grapes , sliced into 1/8-inch thick slices (discard or eat the rounded ends)
- 2 tablespoons Marcona Almonds , finely diced
- Crackers for serving the baked brie
Preheat the oven to 350 degrees. Cover the bottom of a baking sheet (one with sides; not completely flat) with parchment paper.
Slice the rind off one of the circular flat ends. Place the brie on the prepared baking sheet with the cut side facing up.
Spoon the Pink Champagne Jelly onto the top of the brie. It will melt during cooking so does not need to be perfect just covering the top of the cheese.
Place the sliced grapes next to each other on top of the jelly to cover the entire brie in small grape circles.
Bake the brie until it has softened but not melted; about 8-10 minutes (less if using a dark baking sheet).
Remove the baked Brie from oven and place on a serving dish. Serve in thin slices atop a cracker sprinkled with diced Marcona almonds.
Calories: 70kcal | Carbohydrates: 4g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 14mg | Sodium: 90mg | Potassium: 39mg | Fiber: 0g | Sugar: 3g | Vitamin A: 85IU | Vitamin C: 0.6mg | Calcium: 30mg | Iron: 0.1mg