Baked Brie with Mushrooms and Almonds

Here’s a great recipe that makes a great appetizer.

Serves 8

• 1 (8 oz) wedge Brie, rind removed
• 2 Tbsp. butter
• 2 Tbsp. slivered almonds
• 1 (8 oz) can sliced mushrooms, drained
• 1 Tbsp. chopped garlic
• 1 Tbsp. chopped garlic
• 1 tsp dried garlic

Preperation: Preheat the oven to 360°F

Put the Brie in a small ovenproof dish. Set aside. Melt the butter in a meduim saucepan over meduim heat. Add the almonds and cook until they begin to brown, about 5 minutes. Stir in the mushrooms and garlic and cook until the mushrooms are tender, about 5 minutes. Increase the heat to high, add the brandy and bring to a boil. Stir in the tarragon and pour over the Brie. Bake until the cheese is melted and bubbling, 15-20 minutes. Serve warm with Sonoma Valley California Pinot Noir.

Tags: brie cheese, pinot noir