← Back to Search Results
microwaving American, French
Honey Mustard Brie with Walnuts

Photo by: Mark Shapiro
Comments: 0
 

Recipe

Here’s a quick, easy idea to dress up a small wheel of Brie. Set it out for your guests to enjoy and you won’t end up spending time in the kitchen preparing fiddly hors d’oeuvres.

Yield: Serves 4 to 6

Ingredients

  • 1 wheel (7 or 8 oz/200 or 225 g) Brie or Camembert
  • 1½ tbsp (22 mL) honey Dijon mustard
  • ¼ cup (50 mL) finely chopped walnuts or pecans
  • Apple and pear slices
  • Crackers

Directions

1. With spatula, spread sides of cheese with some of the mustard and roll in chopped nuts to coat sides. Spread remaining mustard on top and sprinkle with remaining nuts.

2. Arrange nut-coated cheese on a microwave-safe serving dish. Microwave on Medium-Low (30%) for 1 ½ to 2 ½ minutes or until cheese is warm and softened.

3. Surround with apple and pear slices and crackers. Serve immediately.

Notes

Toss apple and pear slices in 1 tbsp (15 mL) lemon juice to prevent discoloring.

Micro-Tip:

Use your microwave oven to take the chill off refrigerated cheese when serving a selection of cheeses with wine or as an appetizer.

Arrange cheese on a plate and microwave on Medium-Low (30%), checking every 15 seconds until just slightly warm (watch carefully so cheese doesn’t melt). Time will depend on amount and type of cheese. Let stand for 5 minutes before serving.


© 2004 Johanna Burkhard
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and does not include apple and pear slices or crackers.

160kcal (8%)
76mg (8%)
0mg (0%)
65mcg RAE (2%)
84mg
17mg
9g
0g
0g
1g
38mg (13%)
279mg (12%)
7g (34%)
14g (21%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

food-to-live-by Food to Live By
by Myra Goodman
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
nigella-express Nigella Express
by Nigella Lawson
baked-explorations Baked Explorations
by Matt Lewis
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
new-american-table New American Table
by Marcus Samuelsson
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-sweet-life The Sweet Life
by Kate Zuckerman
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?