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Yesterday I shared how I repurposed a Brie container into a travel jewelry case. The Brie recipe that I used at Christmas was shared by Biscuits are Never Boring in December. You can click here to read her post.
This was a big hit with my family and I’d definitely make it again.
Raspberry Almond Brie
1 (12 ounce) wedge Brie cheese
2 T. seedless red raspberry jam
1 T. Chambord or other raspberry-flavored liqueur
1 1/2 teaspoons packed brown sugar
3 T. sliced almonds
1 T. honey
wafer cookies or gingersnaps – Pepperidge Farm Ginger Family
Slice the Brie in half horizontally. Place the bottom half on a microwave-proof serving plate. In a small bowl, combine the jam and liqueur; spread over the cheese, leaving a 1-inch edge around the side. Top with the remaining half of the cheese. Sprinkle with the brown sugar and the almonds. Drizzle with the honey. Microwave on High (full power) 1 minute, or just until soft. Serve immediately with wafer cookies or gingersnaps.
Make sure you buy a 12 oz Brie. Mine was smaller and ended up melting completely. I served this with crackers instead of Gingersnaps.
I may have to make this for the Super Bowl!