Monday, May 12, 2008

Island Brie

How do you know when an appetizer is a hit? I knew that my Island Brie was a success when looked over to see my husband's grandmother sitting on the floor by the coffee table so that she could reach it easily. Seriously, it is that good. Rich and sweet and chewy.

Island Brie
1 round of Brie cheese
1 (8 oz) can crushed pineapple, drained
2 Tbsp. brown sugar
4 Tbsp. honey roasted peanuts, chopped
3 Tbsp. flaked coconut, preferably unsweetened
1 baguette of French bread

Preheat oven to 400 degrees. Place Brie on a beautiful oven-safe platter (with sides to catch drips). In a small saucepan, stir pineapple, peanuts and brown sugar until heated through. Spoon over cheese and bake 8-10 minutes until cheese is softened. Top with coconut and return dish to the oven to brown. Cut open with a pretty knife to invite your guests to dig in. Serve with baguette slices.

Photograph: Pineapple Fountain in Charleston, South Carolina.

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