"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Brie with Raspberry-Pecan Sauce, by , is from THE KELLNER FAMILY COOKBOOK 2008,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Preheat oven to 400º . Put the Brie in a glass pie plate. Dump most of the preserves on top. Sprinkle a handful of pecans on top. Cover with aluminum foil. Heat the cheese and preserves for about 5-8 minutes, until the cheese is just starting to soften and the preserves are warm. Serve immediately with crackers or homemade melba toast.
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