You can never go wrong with baked brie. Period. It’s one of those appetizers that’s easy elegant and won’t stick around for long. It’s great at a party (New Year’s Eve maybe?) or heck just because. You can go au natural and serve it baked with just a side of crackers or you can get a little more fancy schmancy and try this baked brie with cajeta sauce with fruit and nuts. It’s kind of a show stopper in the appetizer department and couldn’t be easier.
The big deal part? The sauce. Sweet GOODness you’re going to lick the plate on this one. I did. No shame, it’s that’s good. It’s a combination of Cajeta sauce with Anise (Mexican caramel sauce) dried apricots, raisins and nuts. The sweet, sticky, salty combination is unbelievable. I made a double batch up of Cajeta sauce and you might want to as well. I’m going to be drizzling it on EVERTHING. Oh wait, that pesky New Year’s goal to lose a few lb’s. Ugh. Balance right? I got this.
Serve this with a side of crackers, bread or fruit, or even just a spoon. I wish I could take credit for this amazing recipe. It’s actually part of McCormick’s flavor forecast that I shared with you earlier this month (remember those magnificent Mussels with Hazelnut Gremolata). I think the folks at McCormick are onto something with their 2013 Flavor Forecast.
Happy New Year friends! I’m forecasting tasty treats for next year!
Disclaimer: This post is sponsored by McCormick. Opinions are my own. Always have been. Always will be.
Recipe inspired and adapted by McCormick