Baked Brie with Spiced Nuts & Apricot Jam

Prep time: 15min
Total time: 42min
Serves: 12
1/2 cup
Blanched Almonds
125 mL
Pinch each of Ground Cayenne, Ground Cinnamon, Ground Nutmeg and salt
1 wheel
Double Cream Brie Cheese
350 g
3 tbsp
Fresh Apricot Jam, divided
45 mL
1 tsp
finely chopped fresh Rosemary, divided
5 mL
Brie Baker
1/12 of the recipe
11 g
saturated fat
5 g
7 g
7 g
30 mg
1 g
190 mg


  1. Preheat oven to 375°F (190°C). Toast almonds in a skillet over medium heat, stirring until golden brown, about 5 to 7 min. Turn off heat and stir in spices and salt. Reserve 2 tbsp (30 mL) almonds for garnish and roughly chop remaining nuts.

  2. Slice brie in half horizontally. Place bottom portion in the Brie Baker, spread 2 tbsp (30 mL) jam on cut surface and sprinkle with chopped nuts and 1/4 tsp (1 mL) rosemary. Top with remaining cheese, spread remaining jam on top and sprinkle with the reserved whole nuts.

  3. Place covered Brie Baker on a baking sheet. Bake for 15 to 20 min. or until cheese is melted. Garnish with remaining rosemary and serve with crackers and sliced apples.