Jun16
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Happy Wednesday! Thanks for all the breakfast ideas friends! And I loved reading your stories of how you are turning into your mother. ha! It’s inevitable. I just got home from the gym – a 5 mile run – and I’ve got some chili on the stove. It smells amazing! Recipe soon! Speaking of good recipes….
Oh! I almost forgot to tell you something because I’m so excited about this recipe… while i was running tonight, the lady running/walking on the treadmill next to me stopped someone walking by and asked him to get her a towel. He looked at her so confused, but then reappeared a few minutes later with a towel for her. He walked downstairs and all the way back to the entrance to get her a towel and retraced his steps to bring her to her. At first I was totally amused and then my heart was totally warmed. Maybe he read my post and your comments about being nice to newbies! 🙂
OK, back to the recipe! Last weekend I had a last-minute get together with some friends. They brought wine and I wanted to serve some snackums but didn’t have time to run to the store. Luckily I had some goat brie in the fridge that was a little strong for me to eat plain. I used to love regular brie plain or with a sweet topping so I thought I’d try the sweet topping on the goat brie. It was a hit. Served with crackers and you look like a fancy little hostess.
Warm Goat Cheese Brie with Brown Sugar & Almonds
- 1 round of goat cheese brie
- 1-2 T brown sugar
- 1-2 t butter (I used Earth Balance)
- 1-2 T sliced almonds
- Crackers & fruit for serving (I used Artisan NutThins – LOVE those things – and some water crackers I had left over from another get together)
Note: This recipe is super easy to tweak based on what you have in your cupboard. You could probably use honey in place of brown sugar. Walnuts would be awesome with this too.
1. Preheat the oven to 350 degrees.
2. Place the goat brie (or regular brie!) in a ramekin.
3. Sprinkle the brown sugar or honey on top, cut the butter on top of them, and place the almonds on top of that.
4. Slide in the oven and set the timer for 15 minutes. Keep an eye on it and once the almonds start to brown, cover with foil for the remainder of the cooking time.
Remove and let cool slightly before serving. Warn your guests that the ramekin is hot! 🙂
Mine bubbled out a bit because I had already cut a little slice out of it (took a taste attempting to like it plain). I just think it makes it look more approachable. 😉 Plus, it makes it easier to confirm that it’s done and the cheese is warm.
Enjoy with wine and friends! This 2011 Josh Cellars Cabernet that my friends brought was aaaaamazing. Seriously loved it.
Or if white is your style, I’m hooked on this New Age white. It’s just slightly bubbly and not too sweet or dry. It’s wonderful in the summer but I find reasons to drink it in the winter too.
Brie: love or hate? I used to hate it. Then I loved it. And then 6 months later I learned I didn’t tolerate cow dairy well. Luckily I discovered goat brie! Wahoo!
What’s your favorite wine under $12? Anything over that falls in the pricey category for me. 🙂
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21 responses to “Warm Goat Cheese Brie with Brown Sugar & Almonds”
LOVE Brie but I’ve yet to try this goat Brie you speak of! I like my Brie with some fig jam… So so good
Buffalo Grove Merlot is my favorite cheap wine. I think it’s $6 at Total Wine. It’s real light and juicey- it basically goes down like grape juice. I brought it to a party last week and everyone seemed to enjoy it. Also, Apothic Red from Trader Joes or Teeter always seems to be a crowd pleaser.
mmm i like fig jam on brie too. let’s try that at our weekend playdate 🙂
I’ll have to try that merlot. I used to not really like it but I’ve been coming around. I agree – that Apothic is a hit. I think half of the reason people like it is because the bottle is cool.
My mouth is watering just reading this post. Especially because, like you, I don’t do so well with cow’s dairy and have to stick to goat’s and sheep’s milk cheese. I am definitely going to be keeping an eye out for goat brie now that I know it exists!
seriously the people at Trader Joe’s hated me for like 3 weeks because I saw the sign for goat cheese brie (I didn’t know it existed either) but the stock was empty and i HOUNDED them asking for it. hahaha 🙂 It’s never been out of stock since.
Looks delicious! I am curious if you use the earth balance b/c of the lactose intolerance? I just recently found out that butter has very little lactose and ghee even less. I use EB all the time and avoid dairy for various reasons, but I do appreciate how much less processed ghee and butter are compared to EB.
Yep that is primarily why I use EB, and also because I toy with Paleo. (I say as I’m eating oatmeal 😉 ) and I’ve also been creeped out by how much more processed it is than Butter and such. Good to know about little lactose in butter – I might give it a try again! Thanks so much Liz!!
oh yummy!! we miss goat cheese 🙁
🙁
I miss YOU! 🙂
Nothing is better than goat cheese. Oh wait, yes there is…WARM goat cheese with brown sugar. OMG I die!
hahahaha. 🙂
new age is one of my favorite cheap wines!! it’s sweet and bubbly (sweet for me.. i’d rather have dry than sweet) Love it!
I am a Riesling girl all the way. Chateau St. Michelle is my favorite- it’s usually anywhere form $8.99-10.99!
I so rarely like Riesling – too sweet – but I might give this one a try!
Oddly I don’t really care for other sweet wines. People always recommend that I try Moscato, but I always hate it- WAYYY to sweet. Assume you’re probably the same? We should meet up this summer for some wine tasting! Lord knows there are a ton of places between us.. at least I think there are.
My favorite wine is Cupcake Vineyards Red Velvet. It’s a delicious red blend.
I love that one too! I haven’t had it in ages though. I need to change that. 🙂
newage is one of my favorites!
i knew you had great taste. 😉
Mmmmmm this looks divine! I wonder if my nondairy belly would tolerate this. Shit, it would be worth the upset even if it didn’t tolerate it! Looks SO GOOD!
This is such an easy recipe… and baked brie is amazingly delicious.
I am a stage 5 lurker of your blog. However, I wanted to let you know that I made this today for a get together with a few friends. It was a hit! Thank you for the recipe.