RECIPE: Brie Appetizer (Served Warm)

Brie Appetizer with Sliced Almonds and Cranberries

(Image by Ron Flaviano for Homeplate and Metro Monthly)


1 wheel of brie

1 Vidalia onion

1 tablespoon butter

1 tablespoon brown sugar

¾ cup dry-roasted pistachios (or walnuts)

¾ cup dry cranberries


Slice onions thinly into rings; caramelize onions by sautéing butter and onions. At the end of cooking, add 1 tablespoon brown sugar. (Onions should be golden in color.) Place brie in an oven-proof dish. (You can leave or remove the rind.) Pour onions over the top of brie. Allow onions and brie to meld. Just before serving, top with nuts and cranberries. Use a spoon to scoop onto crackers or pieces of french bread.


Great with baguettes, fresh pears or apples.

Serves 6 (depending on size of the brie wheel).

ABOUT HELGA WENGLER – Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and ability with viewers. She and her husband, Wolfgang, are very active in the local community. They enjoy spending time with their three daughters and six grandchildren. Visit for more recipes.

© 2011 The Metro Monthly. All rights reserved.

Join 3,591 other followers

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: