#SundaySupper is helping you get ready for April Fool’s Day this week with recipes that look like something else, recipes to sneak in some veggies, and more! I combined one of my most-requested recipes and the concept of that world famous restaurant appetizer into these sweet, savory, cheesy and creamy Honey Nut Baked Brie Bloomin’ Apples.
Honey Nut Baked Brie Bloomin’ Apples
What you are about to read is going to be my most epic, profound, life changing blog post. You’ll laugh, you’ll cry, you’ll be so moved that you might never be the same. You’ll print it out, share it on Facebook, Tweet it out. I’m telling you, it’s about to go viral. This might be the end of my random babbling about my fairly mundane life, and the beginning of my career as an actual writer. I really don’t know what else to say other than…
Guys, I’m sorry. I’ve had the recipe ready for a few weeks, thought it would fit in kinda nicely with this week’s Sunday Supper theme, but here I sit, with a house full of family members visiting for the weekend the night before the post goes live, and I still don’t have a story to tell you that goes along with it. My mother-in-law was just here for a week, little dude turned two and that called for the baking of two cakes for two different family celebrations, kids alternated sick days this week, I’ve been trying to start getting in my 10K training runs.
No time to be witty or profound. That’s just life, and sometimes the minutiae of life doesn’t lend itself to epic storytelling.
On the other hand, this appetizer is pretty epic, and that’s no joke…
Honey Nut Baked Brie Bloomin’ Apples were really a stroke of brilliance. I’ve been seeing all of the “bloomin’” recipes from The Gunny Sack, including Tonia’s Bloomin’ Apples, and ever since I saw it, I just knew I had to combine it with one of my family’s favorite recipes – my Honey Nut Baked Brie Cheese. Since I usually forego the crackers and just eat my melty good Brie on apple slices, it seemed obvious to take this awesome technique from dessert to appetizer. The cheese and honey just ooze down into the apple, and while you can still scoop it onto a cracker, you can even just pull apart the “petals” with a fork or spoon. So in addition to the sweet and crunchy, creamy goodness, you get the juicy, tender apple too, which is just a natural pairing with the cheese and nuts.
This may just be my new go-to way to make my favorite appetizer. And I’m not fooling!
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And get the rest of today’s April Fool’s Day recipe and see how you can trick your family and friends!
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Honey Nut Baked Brie Bloomin' Apples
Melty cheese and sweet nutty goodness oozing between "petals" of fruit make this an irresistible appetizer.
- Two firm apples
- 8 oz. wheel or wedge of Brie cheese
- 1/2 c chopped walnuts and/or pecans (I like to use a mixture)
- 2 Tbsp honey (or maple syrup)
- pinch of salt
- 1/4 tsp cinnamon
- crackers, etc. for serving
- Preheat your oven to 375°F.
- To prepare the apples, slice off the top quarter of the apples and scoop out the core. With a sharp knife, make two circular cuts around the core as deep into the apple as possible. Flip the apple upside down and make slits down the apple. See the visual at The Gunny Sack.
- Flip the apples back over and place in an oven safe baking dish.
- Top each apple with about half of the cheese. If using a wheel, slice off the top and bottom rind, slice in half horizontally and press one half firmly over each apple. If using a wedge, remove the top and bottom rind and shape over the apples.
- Serve with crackers.
- Bake for 20 minutes.
- While baking, prepare the nut mixture. Heat a small pan over medium heat and add the nuts, toasting until they slightly brown and give off a nutty aroma. Add the honey, salt, and cinnamon to the nuts and stir to coat.
- Remove the apples and Brie from the oven, top with the nut mixture, and bake for another 10-20 minutes, or until the apple is slightly tender.
Here are some more of my fakeout recipes…
- Baked Cauli-Tots
- Blue Cheese Cauliflower Cheesy Breadsticks with Buffalo Marinara
- Monster Cookie Dough Dip
Plus the rest of the #SundaySupper April Fool’s Day menu…
- Pina Colada Smoothie by Cosmopolitan Cornbread
- Beer Jelly by Brunch with Joy
- Berry Smoothie Incognito by Lifestyle Food Aristry
- Mashed Potato Sundaes by Jane’s Adventures in Dinner
- Meatloaf Cupcakes by Bobbi’s Kozy Kitchen
- Roasted Broccoli Dip by Cooking Chat
- Honey Nut Baked Brie Bloomin’ Apple by Cupcakes & Kale Chips
Sides & Snacks
- Fool Fries by Amee’s Savory Dish
- Super green muffins by Caroline’s Cooking
- Minion Eggs by Family Foodie
- Mother-In-Law’s Tongue Pasta by La Bella Vita Cucina
- Shepherd’s Trifle by The Joyful Foodie
- Sneaky Veggie Spaghetti Sauce by Small Wallet, Big Appetite
- Meatloaf “Cupcakes” with Mashed Potato “Frosting” by Sew You Think You Can Cook
- April Fools’ Strawberry Pie by Curious Cuisiniere
- Skinny Fettuccine Alfredo & Peas by Momma’s Meals
- Chicken Pad Thai with Zoodles by Nosh My Way
- Middle Eastern Roast Chicken with Green Harissa by The Texan New Yorker
- Fake-out Sliders and Fries by The Redhead Baker
- Pot Luck Chili Cake by Palatable Pastime
- Frushi (Fruit Sushi) by Love and Confections
- Strawberry Fool by That Skinny Chick Can Bake
- Bacon and “Egg” Cupcakes by Hezzi-D’s Books and Cooks
- Spaghetti and Meatballs Cupcakes by Recipes Food and Cooking
- Poutine by A Kitchen Hoor’s Adventures
- Chocolate Cauliflower Cake by What Smells So Good?
- Fudgy Granola Bars by Pies and Plots
- Fruit Pizza by Whole Food | Real Families
- Mud Pies by Cindy’s Recipes and Writings
- Gluten Free Joker Cakes by Gluten Free Crumbley