Hot Buttered Pecan Baked Brie

Makes 8 servings
This rich and delicious appetizer, with a subtle taste of rum, is ready in 15 minutes.

1 — 125 g (4 oz) wheel brie or camembert cheese
¼ cup (60 ml) chopped pecans or walnuts
3 Tbsp (45 ml) VE Hot Buttered Rum

1. Preheat oven to 350° F (175° C).
2. Unwrap brie and place into VE Brie Baker & More.
3. Toast nuts in a VE Chef™ Eclipse® Coated Professional Frying Pan for 5 minutes, stirring frequently.
4. Add VE Hot Buttered Rum and stir until bubbling.
5. Pour mixture overtop brie and bake for 10 minutes, or until brie starts to melt.

Per serving: Calories 150, Fat 10 g (Saturated 4.5 g, Trans 0 g), Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 8 g (Fibre 0 g, Sugars 8 g), Protein 5 g

Serving Suggestion: Serve with plain crackers, melba toast, French baquette or apples.

Baked Brie w/Pesto & Sun-dried Tomatoes

Makes 6 servings
This decadent and simple offering is sure to please any crowd.

1 Tbsp (15 ml) VE Pesto Herb Mix
2 Tbsp (30 ml) hot water
1 Tbsp (15 ml) VE Sun-dried Tomato & Herb Dip Mix
2 Tbsp (30 ml) finely diced sun-dried tomatoes in oil, drained
1 — 125 g (4 oz) wheel brie cheese

1. Combine first 4 ingredients and let stand 5 minutes.
2. Place brie in VE Brie Baker & More and top with sun-dried tomato mixture.
3. Microwave on high for approximately 2 minutes, or until softened but retaining its shape.

Per serving: Calories 80, Fat 6 g (Saturated 3.5 g, Trans 0 g), Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 2 g (Fibre 0 g, Sugars 0 g), Protein 5 g

Preparation Tip: To create a gooey top yet retain shape, cut off top rind of brie before heating, leaving a rim approximately ½” (1.25 cm) high.

Serving Suggestion: Serve with crackers, melba toast or French baguette rounds