Brie with Truffle Honey and Hazelnuts Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Google
 
Web dorothymcnett.com

See Also: Appetizers · Cheese Dishes · Cooking Club

Brie with Truffle Honey and Hazelnuts

From Dorothy McNett's recipes at www.dorothymcnett.com. When using truffle flavored honey, it pairs nicely with white wine as well as lighter reds such as Pinot Noir or rose' wines.

wedge of good quality brie cheese
2-3 tablespoons honey
drops of truffle oil (black or white)
crackers or bread slices
pear and apple slices
whole hazelnuts or walnuts, raw

Place the brie on a wonderful serving plate and allow to stand at room temperature for about 1 hour. Add a few drops of truffle oil to the honey and blend well. When nearly ready to serve, drizzle it with some of the honey or other topping. Provide a butter knife or other spreader and let people serve themselves by spreading it onto crackers, bread slices, or thin slices of pear and apple. Have the hazelnuts in and around the plate to also use as scoopers.

Recipe created 1996-05-09.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.