Brie stuffed with cranberries and almonds
Ermitage cheese used : Brie
- 500g of brie Ermitage
- 100g of mascarpone
- 50g of dried cranberries
- 30g of almond
- Roast the flaked almonds in a dry frying pan for 5 minutes.
- Meanwhile, combine the mascarpone cream with the cranberries and flaked almonds.
- Cut the Brie in half.
- Spread the mascarpone mixture over the Brie and seal it.
- Place in a cool place until ready to serve.
Serve alongside the cheese.