An addictively yummy brie appetizer, featuring baked brie topped with cinnamon apples and walnuts smothered in a quick and easy caramel sauce.
- 4 tart, crisp red apples such as Jazz or Braeburn apples
- 1 tablespoon unsalted butter
- 1/2 cup light brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Generous pinch of Kosher salt
- 1/4 cup heavy whipping cream room temperature
- 1/2 cup chopped walnuts
- 16 ounces brie rind removed
Preheat the oven to 375° and have ready an oven-safe, 2 1/2 cup-capacity brie baker, or shallow baking dish.
Peel the apples, and cut into pieces, about a 1/2″ dice. Add butter to a large skillet over medium heat. As soon as the butter has melted, add the diced apples, and stir to coat. Sauté for about 5 minutes, or until slightly softened, stirring often.
Raise the heat to medium-high, and stir in the brown sugar, cinnamon, nutmeg, and salt. Allow to simmer rapidly for 3-5 minutes, stirring often, until the sauce appears sticky, and adheres to the apples. Slowly, drizzle in the room temperature heavy cream, stirring all the while. Add in the chopped walnuts, stir once more and remove from the heat. Set aside until ready to use.
Place the brie in the baking dish, cutting and fitting the cheese as needed to get all of it in the vessel. Spoon apples, walnuts and sauce across the top of the brie, and bake for 15 minutes, or until the brie is bubbly and melted. Serve alongside crackers or toast points, and enjoy.