Wine & Cheese by TCC Recipes

Baked Brie with Caramel and Nuts

1 package crescent rolls (8 count)
1/2 lb wedge of Brie du Meaux brie cheese, halved crosswise
1/3 cup packed brown sugar
1/3 cup chopped toasted walnuts or pecans
Apple slices
Sliced Labriola French Baguette

Preheat oven to 375 degrees. Unfold the crescent rolls and divide in half.
Lay one half into a glass baking dish and pinch together any holes.
Place the bottom half of the brie round, cut side up in the center of the rolls.
Gently pack the sugar on top of the brie and arrange nuts on top of the sugar.
Top with the remaining brie half, (cut side down).
Top with the remaining half of the crescent rolls and form around the brie, pinching together any holes.
Bake for 15 minutes, or until the pastry is golden. Allow brie to stand for 5 minutes.
Spread brie mixture on baguette slices and top with cut slices of apple.

Serves 4-6 people
Pair with Domaine Tariquet GrosManseng—a slightly sweet white wine with notes of baking spices.
The perfect fall treat.