This is serious folks.

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!)

Key ingredients:

  1. Brie (of course)
  2. Ground macadamia nuts
  3. Side of fig jelly
  4. Thinly sliced granny smiths
  5. Crostini

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