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1. Sun-Dried Tomato Pesto Brie: Substitute 2/3 cup sun-dried tomatoes in oil, drained, patted dry and chopped for the apricot preserves. Substitute 1 tablespoon prepared basil pesto for the Jalapeño pepper and 1/4 cup pine nuts for the pecans. Proceed as recipe directs.
2. Brown Sugar Dijon Brie: Substitute 1/2 cup brown sugar for the apricot preserves, 1 tablespoon Dijon mustard for the Jalapeño pepper and 1/2 cup sliced almonds for the pecans. Reserve 1/4 cup of the almonds. Chop remaining almonds; combine brown sugar, chopped almonds and mustard. Assemble as directed in Step 2; top with reserved almonds. Proceed as recipe directs.