by Heather Schmitt-Gonzalez / Wednesday, November 21, 2012
Baked Brie w/ Pistachios & Dried Fruit
The thing is, the cheeseslut gets right down to it. No messing around with frilly words or lengthy prose. Oh, no. It's all about the cheese. Tunnel vision can be a good thing.
Case in point: My brain won't stop churning around the finer points of the menu (that would be "the big meal" menu). This is done. That is done. Those issues I only go over once every few hours. But the few more things I have to finish prepping tonight? They're bouncing around and taking up pretty much all the space up there. Non-stop. Sucking my brain power.
- 1 (16 oz.) or 1 (8 oz.) rounds of Brie
- 2 Tbs. Cointreau
- 2 oz. dried apricots, cut into ¼" strips
- 2 scant Tbs. dried cranberries
- 2 scant Tbs. yellow raisins
- 3 Tbs. shelled pistachios
- baguette slices
- salad greens
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.