Nut Crusted Brie

Apples are our ingredient of the season.  This recipe is perfect served and garnished with a thinly sliced apple. This is also the first of a few cheese plates that we’ll be serving up this fall.  If you are vegan, we apologize in advance.


Calling all cheese lovers! This recipe goes out to you…

Autumn is the perfect time to turn on the oven, wouldn’t you agree?  I love heating up my house a bit and making something warm to snack on.  This nut crusted brie is ridiculously simple and it’s classy as all get out.  Need a quick hors d’oeuvre? Having a few friends come over? Wanna feel better about eating an entire wedge of cheese?  Need snacks for Sunday night football?  All those and more are perfectly good reasons to roll your brie in crushed nuts and pop it in the oven. This takes ten minutes max (and only about a minute of active work) and you’re likely to have at least half the ingredients on hand.


  • Brie (I used Auguste Le Petit. You can use whatever you’re comfortable with)
  • Buttermilk (or heavy cream)
  • Egg
  • Nuts of choice (I used almonds+walnuts. Macadamia would work well.)
  • Apple
  • Baguette


  • Preheat your oven to 300° and line a baking sheet with tinfoil.
  • Pulse the nuts in a blender or food processor until finely chopped, but not powdery.  I used about a half cup of nuts for a medium sized wedge. Set the bowl of nuts aside.
  • Whisk together one egg with a half cup of buttermilk.
  • Coat the brie wedge or wheel in the buttermilk and then press it firmly into the nuts. Repeat on each side of the brie making sure to completely coat it.
  • Delicately transfer the brie to the baking sheet and put it in the oven for 5-8 minutes.  You want the brie to be very warm, but not a melted puddle.  A full wheel will take about 10 minutes.
  • While the brie is baking, thinly slice the baguette and arrange on a baking sheet.  Put the bread in the oven while the brie is baking.  If you like your bread slightly browned, once the brie is done baking, turn the oven onto broil and toast the baguette.  Watch the bread closely so it doesn’t burn!
  • Thinly slice an apple or two and serve it along with the brie and baguette.


I love this recipe for fall. Apples, nuts and warm cheeses, I don’t think there is a better combination. Unless you’re talking drinks, then I’m all about the fresh apple juice, cinnamon and vodka…


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