I’ve been going to Chincoteague long before I was old enough to appreciate the tranquility that comes with a vacation off the beaten track. While my friends were summering in places with the appeal of boardwalk strolls and pre-teen clubs, I was pouting like a brat over quiet sunsets and quality family time. Now, I count down to the time I get to spend at this hidden gem, with hundreds of miles of protected beaches, wild horses, and blog-worthy ice cream shops.
This year, I joined my family in Chincoteague for the 4th of July, bracing the beginnings of a hurricane and holiday traffic for the relaxation I’d been craving all summer.
Part of the beauty of vacationing in a place with no restaurants worth leaving our panoramic views for is that we have the opportunity to cook our own fab food and watch the sunsets in pajamas from the deck. Every night.
Enter the next few sunset-flooded photos of deliciousness, a.k.a this baked brie, which will knock the socks off any party you host or attend. Make this, and expect it to be devoured instantly. The sweetness of the brown sugar and apple coupled with the savory brie and crunchy almonds make this an all-star appetizer. It’s extremely easy and looks a lot fancier than the work required.
Baked Brie with Apples & Cranberries
- 1/2 cup chopped apple
- 1/4 cup sliced natural almonds
- 1/4 cup dried cranberries
- 1 tablespoon packed brown sugar
- 1/4 teaspoon cinnamon
- 1 tablespoon butter, melted
- 1 round (8 oz) Brie cheese
- Preheat oven to 350 degrees. Coarsely chop apple. Combine apple, almonds, cranberries, brown sugar, and cinnamon in small batter bowl, mix gently. Stir in butter just until ingredients are moistened.
- Cut Brie in half horizontally. Place one half of Brie, rind side down, on small pan. Spoon half of the apple mixture onto bottom half of Brie, spreading evenly. Top with remaining half of Brie, rind side up. Spoon remaining apple mixture over top. Bake 12-15 minutes or until cheese is soft and just begins to melt. Serve with apple wedges and assorted crackers.
Source: Pampered Chef