This first recipe was in Southern Living this summer. We stopped in at Petals From The Past to pick up our jar of Muscadine Jelly... but if you cant find it pepper jelly works well too.
Brie with Muscadine Jelly
1 round brie
1 jar muscadine jelly
1/2 cup pecans
Prepare in the same way as the next recipe. Serve with crackers or warm pita bread.
Spicy Brie
1 round brie
1 jar Honeycup mustard
1/2 cup pecans
Peel the edges off of a round of brie. Place on a serving dish. Spoon mustard over the cheese. Top with pecans. Serve with ginger snap cookies.
These are both amazing and easy appetizers. I am almost embarrassed to admit how simple they are. Take one along to your next holiday party!
Y'all enjoy~
4 comments:
Muscadine Jelly....I love it! Where do you find it????? My dad had a friend who use to make it and give us some...he cooked the skins until tender (don't know how long that would take) chopped them and left in jam and oh how good!!!!
Found your link,,,will order today...yeah!!!
Nanny~ I'm glad you saw the link for Petals from the Past, it is a great garden center/gift shop. Their jams and jellys are good!
i adore baked brie this way!!
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