Woodchuck® Hard Cider has teamed up with Chef Curtiss Hemm of Pink Ribbon Cooking™ to bring you some great recipes that feature and include Woodchuck® Private Reserve Pink. Chef Curtiss and his organization are making the kind of difference in people’s lives that we fully support. We hope you like these recipes as much as we do. You can learn more about Chef Curtiss and Pink Ribbon Cooking™ at http://www.pinkribboncooking.com/
Mini Baked Brie Croustade with Maple & Spiced Walnuts
½ package pie crust, cut into 16 pieces, slightly larger than the brie
8 oz. brie cheese, sliced into 16 pieces
4 oz. walnuts, roughly chopped
2 tbsp. maple syrup
1 dash kosher salt
1 dash black pepper
1 tsp. thyme leaf
- Preheat oven to 425ºF
- In a medium mixing bowl combine the walnuts, salt, pepper and thyme. Mix well to combine.
- On a parchment lined or non stick baking sheet arrange the 16 pieces of dough so they are evenly spaced and not touching.
- Place a piece of brie on top of each piece of dough. Divide the nut mixture among each of the croustades.
- Place the assembled croustades in the oven and bake until the crust is golden brown and the nuts have begun to crackle, about 10 minutes. Remove from the oven and allow to rest for 10 minutes or more.
- Serve on a platter.
The combination of flavors from the brie, maple, walnuts, and pie dough allow this croustade to make a savory and perfect complement to the slightly sweet, yet dry, pink cider. With its apple essence and vibrant pink hue, this cider is a perfect tribute to survivorship, reminding us to celebrate the little moments in life.
To learn more about Chef Curtiss and Pink Ribbon Cooking™, visit: http://www.pinkribboncooking.com/