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This was easy and so tasty too! I bought a wedge of brie so cut it in half and halved the recipe. I had this for dessert tonight with an apple. Merci! Made for the Epicurean Queens for ZWT 2009!

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Sharon123 June 03, 2009

I love to find simple recipes that make a big impact (and give the impression that I did something fabulous!)....this was easy, impressive and delicious!! Based on another reviewer's recommendation, I soaked my walnuts in the bourbon for a couple of hours just to add some extra flavor. I then used the bourbon from the 'soaking' in the recipe....probably double the amount called for....but it worked out just fine. The bourbon was not overpowering and the flavored walnuts complemented the mild brie perfectly. The topping browned and carmelized so nicely creating a very elegant looking appetizer...only negative is that the poor little 8 oz brie did not last long! To take to a party I'll just use a larger round of brie and double the topping. I served with whole wheat crackers and slices of green apple. An absolute keeper! Thank you for sharing.

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FolkDiva May 29, 2009

This was fabulous. I made it for our holiday party and people raved over it. Only thing I altered was to let the walnuts soak over night in the burbon, because I saw Paula Deen do the same for one of her recipes. Thanks so much!

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Kellymike January 06, 2009

This was delicious! I left off the apple, but will use it next time. I too soaked the nuts in bourbon and melted butter for a few hours. Wonderful flavor!

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Shabby Sign Shoppe December 26, 2010
Baked Brie With Walnut Bourbon Crust