California Dried Plum & Granola Napoleon over Soft Ripened Brie
Layers of Brie sandwiched with a filling of dried plums, almonds and granola make a perfect party or buffet dish.
1 wheel (16 oz) Brie cheese (or two 8-ounce wheels)
1 cup (about 6 oz) coarsely chopped dried plums, divided
1/3 cup chopped almonds, toasted
1/3 cup whipped cream cheese, softened
1/3 cup plain granola, lightly crushed
2 tablespoons finely chopped fresh mint leaves, divided
1/3 cup apricot preserves
Using serrated (bread) knife, cut Brie horizontally in half. Place bottom half of Brie, cut side up, on serving platter; set aside. In large bowl, combine 2/3 cup of the dried plums, almonds, cream cheese, granola and 1 tablespoon of the mint; mix until blended. Spread onto bottom half of Brie; top with remaining half of Brie, cut side down.
In small saucepan, combine preserves and remaining dried plums. Heat over low heat until preserves are melted, stirring frequently. Spread over top of Brie; sprinkle with remaining mint. To serve, cut Brie into wedges. Serve with crackers, sliced baguette or thin apple wedges.
Note: Brie can also be warmed slightly before serving. Heat in 250°F oven for 5 to 10 minutes.
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