What’s your thinking about the best way to negotiate the soft rind on a lovely baked brie encrusted with ground macadamia nuts?
This was not my breakfast, but it is an appetizer I had last night at Cutter’s Bayhouse in Seattle and want to try to recreate when I return home from a power weekend working on the NWP Connect site . (Yes, that was a shameless promotion. Join up soon!)
- Brie (of course)
- Ground macadamia nuts
- Side of fig jelly
- Thinly sliced granny smiths