Here’s another recipe from my favorite new author, Joanne Fluke.

This Razzle Dazzle Baked Brie is an impressive and delicious appetizer featuring warm Brie cheese that is coated in cashews and topped with raspberry jam.

I came across on Amazon this recipe collection from Joanne Fluke on Amazon. It is her Lake Eden Cookbook, essentially a collection of recipes from her whole book series!

Giveaway!

Be sure to enter to win a copy of Joanne Fluke’s new book, Double Fudge Brownie Murder and see the recipe here.

Also check out Orange Dreamsicle Dessert Bars

Print Recipe

Razzle Dazzle Baked Brie with Cashews and Raspberry Jam

Ingredients

1 cup salted cashews finely chopped (measure after chopping)
2 eggs
2 tbsp heavy cream
1 small wheel of Brie with rind all over it a small wheel between 8-13 ounces
1/3 cup seedless raspberry jam also try apricot or peach jam
crackers and sliced fruit for serving
cooking spray

Instructions

Chop the salted cashews in a food processor. The pieces should be no larger than coarse grains of sand.
Place the cashews in a glass pie plate or large baking dish sprayed with cooking spray.
Whisk the eggs and heavy cream together in a small bowl until blended. Pour into a shallow dish or pie plate.
Unwrap the Brie but leave the rind on. You need the rind intact so that the cheese will hold it's shape.
Dip the bottom of the Brie into the egg mixture then pick it up by its sides and set it in the chopped cashews, making sure the nuts adhere to the egg mix.
Lift the Brie and place it back in the egg mix on the sides of the Brie wheel this time. Tip the cheese on its side and roll in the egg mixture until coated.
Carry the Brie to the dish with the finely chopped nuts and roll it around in there so that the nuts adhere to the sides. Use you hands to press the nuts on the sides if you need too.
Position the Brie in the center of the pie plate with the cashews, the bottom side down and the top side up(without any nuts).
Heat the raspberry jam for 5 to 10 seconds in the microwave on high until it's easily spreadable.
Spoon it on top of the Brie, right in the middle. Using a rubber spatula, spread it out to the edges.
Sprinkle some cashews on top of the jam but be sure to not cover all the jam.
Leave the rest of the cashews on the pie plate around the Brie.
Bake the Brie at 350 degrees in the center rack for 15-10 minutes or until the cheese is beginning to melt inside.
Serve warm with crackers and sliced fruit for dipping.

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Chop the salted cashews in a food processor.

The pieces should be no larger than coarse grains of sand.

I used this 8 ounces wheel of Brie.

Leave the thin rind on it so it hold the cheese together when it bakes.

Place the cashews in a glass pie plate or large baking dish sprayed with cooking spray.

Whisk the eggs and heavy cream together in a small bowl until blended and pour into a shallow.

Dip the bottom of the Brie into the egg mixture…

then pick it up by its sides and set it in the chopped cashews.

Make sure the nuts adhere to the egg mix and cover the bottom.

Lift the Brie and place it back in the egg mix on the sides of the Brie wheel this time.

Tip the cheese on its side and roll in the egg mixture until coated.

Carry the Brie to the dish with the finely chopped nuts and roll it around in there so that the nuts adhere to the sides. Use you hands to press the nuts on the sides if you need too.

Position the Brie in the center of the pie plate with the cashews, the bottom side down and the top side up (without any nuts).