Warmed Brie with Cranberry Almond Honey Crunch Topping

This warmed Brie is soft and dippable all the way through. The topping, inspired by the toasty almond topping on a bee sting cake, is nutty and buttery with a honeyed sweetness. The addition of cranberries lends a lovely flavour and seasonal flair.

Why "warmed" and not baked?

It's all about flavour, which can become a bit lost if Brie is overbaked. And since Brie is the star of the show here, we want it to shine! Using room temperature Brie ensures an even texture as it broils and softens the Brie just a little bit more underneath the topping.

Ingredients

1 wheel LQC Island Brie, room temperature (This is very important! We let the Brie sit for about an hour out of the fridge.)

Topping:

• 1 tbsp unsalted butter
• 1 tbsp sugar
• 1 tbsp honey
• Pinch of salt
• 1/4 cup sliced almonds
• 1/4 cup dried cranberries

Directions

1. In a saucepan over medium heat, combine topping ingredients. Bring to a simmer, mixing well until the sugar is dissolved. Add almonds and cranberries. Combine until evenly coated and set aside.
2. Score the top of a wheel of Island Brie in a crosshatch patter, 3-4 slices each way. Spoon the topping mix over the Brie and flatten the top to create a somewhat flat surface (this is to prevent any protruding bits from burning before the rest have had a chance to toast).
3. Broil 3-4 minutes or until almonds are toasted and sugars have caramelized on the top. Watch closely to make sure nothing burns (it happens fast).
4. Serve warm with bread, crostini, or crackers.