Honey Walnut Brie Bites Recipes

HONEY-DRIZZLED WALNUT AND GARGONZOLA BITES

Honey-Drizzled Walnut and Gargonzola Bites image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories dessert

Time 40m

Yield 4 servings

Number Of Ingredients 4

Ingredients

12 whole walnuts to yield 24 halves
4 ounces Gorgonzola
3 tablespoons honey
1 cup demerara sugar, for presentation

Steps:

Preheat oven to 350 degrees F.
Use a sharp knife to pry open walnut shells. Clean out nut and casings. Reserve shells.
Place walnut halves on a baking sheet and roast for approximately 5 minutes, or until browned and toasted. Let cool to room temperature.
Sandwich 1 teaspoon of cheese between 2 walnut halves. Place mini walnut sandwich upright in a walnut shell. To serve, spread sugar on a plate. Set walnut shells on sugar. Drizzle honey over the top each mini walnut sandwich. Serve immediately.
Recommended beverage: Ice wine

HONEY & WALNUT BAKED BRIE RECIPE - (4.4/5)

Honey & Walnut Baked Brie Recipe - (4.4/5) image

Provided by Susan52

Number Of Ingredients 7

Ingredients

1 egg
1 tablespoon water
1/4 cup walnuts, toasted and chopped
2 tablespoons honey
1 tablespoon chopped fresh rosemary leaves
1/2 (17.3-ounce) package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 (8-ounce) Brie cheese round, cut in half horizontally

Steps:

Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. Stir the walnuts, honey, and rosemary in a small bowl. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Place 1 cheese half, cut-side up, in the center of the pastry sheet. Spread the walnut mixture on the cheese. Top with the remaining cheese half, cut-side down. Brush the edge of the pastry with the egg mixture. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Brush the seam with the egg mixture. Place seam-side-down onto a baking sheet. Decorate the top with the pastry scraps, if desired. Brush with the egg mixture. Bake for 20 minutes or until the pastry is golden brown. Let stand for 30 minutes. Serve with apple slices and French bread slices.

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