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Ingredients13 m servings 297 cals
Original recipe yields 8 servings
- With a sharp knife, cut the rind off the top of the cheese. Cover with chopped nuts, pressing them gently into the cheese. Spoon the cranberry sauce uniformly over the top to cover, and sprinkle with more chopped nuts.
- Place the cheese on a microwave-safe soup plate and microwave at medium-high power for about 3 minutes.
- Garnish with pecan halves and serve immediately with bread and crackers and a spoon for spreading.
Per Serving: 297 calories; 25.4 g fat; 9.9 g carbohydrates; 11.3 g protein; 62 mg cholesterol; 441 mg sodium. Full nutrition
ReviewsRead all reviews 2
Delicious! I used Brie cheese and made sure to get cranberry sauce with the whole cranberries in it. 3 minutes was TOO long for heating the cheese 1 1/2-2 minutes would have been better. Min...