Honey Walnut And Dried Fruit Topping Recipes
BAKED BRIE WITH HONEY AND WALNUTS
An easy baked brie recipe with honey, walnuts, and fresh rosemary
Provided by Kelley
Number Of Ingredients 7
Steps:
- Preheat oven to 350F degrees. Place the brie into a small oven proof dish or pan. Place into the oven and bake for 5-10 minutes, until softened. I like mine oozy so go a few extra minutes. If you just want the brie soft, check at 5 minutes.
- Meanwhile toast walnuts by placing them in a skillet over medium heat. Stir occasionally until the nuts are fragrant and toasted. This will take 3-4 minutes.. Watch carefully as the walnuts can burn quickly. Remove from heat.
- In a small bowl, combine toasted walnuts, chopped rosemary, dried cranberries if using and the honey. Stir until completely combined.
- Remove brie from oven and spoon over the walnut mixture over the top. Sprinkle with a generous pinch of sea salt and serve immediately.
- Serve brie with your choice of crackers, pita chips, grapes, apples, or crostini. They're all delicious choices!
HONEY, WALNUT, AND DRIED-FRUIT TOPPING
Serve this crunchy-chewy mix as a topping for yogurt, oatmeal, and more.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes one 6-ounce jar
Number Of Ingredients 4
Steps:
- Stir together nuts and fruit; transfer to a 6-ounce jar. Top with honey.
HONEY, WALNUT, AND DRIED-FRUIT TOPPING (GIFT IN A JAR)
This makes a great gift, needs to be refrigerated. Give in a jar with a pretty spoon tied onto it. Serve over oatmeal, yogurt or toast! Adapted from MarthaStewart Living magazine. Catagories: USA, Canada, Africa, Australia
Provided by Sharon123
Categories Breakfast
Time 5m
Yield 1 6 ounce jar
Number Of Ingredients 4
Steps:
- Stir together nuts and fruit; transfer to a 6-ounce jar.
- Top with honey.
- Topping can be refrigerated in jar up to 1 month; to serve, bring to room temperature.
Nutrition Facts : Calories 987.1, Fat 38.3, SaturatedFat 3.6, Sodium 11.7, Carbohydrate 170.9, Fiber 7.7, Sugar 159.1, Protein 10.6
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