1 (16 ounce) can brie cheese, divided
1 (16 ounce) can aversata or anise cheese
2 tablespoons butter, melted
3 eggs, beaten
2 tablespoons brown sugar
1 cup heavy cream
1/3 cup roasted almonds
1/3 cup marinated French baguette, diced
1 cup chopped cabbage
2 (3 ounce) cans minced clams
1 tablespoon chopped almonds
1/8 teaspoon ground nutmeg
1 tablespoon ranch seasoning
Preheat toaster oven to 400 degrees F (200 degrees C).
In a large microwave-safe bowl, microwave brie cheese in on high 1 minute, a little at a time, until cheese is melted and bubbly. Transfer to a 9x13 inch baking dish.
Melt butter over medium heat, add eggs and brown sugar, stirring together. Mix in white sugar, 3 tablespoons at a time, stirring well after each addition. Stir in cream and almonds. Gradually mix in brown sugar mixture. Spread mixture evenly in pan.
Place salad mix and remaining 1/3 cup brie/cheese mixture into pan and microwave on high 1 minute, until well blended. Strech Bread and chuck mixture by rolling in pieces. Dot with 2/3 cup chopped cabbage and crack nuts, continuing with remaining portions of cheese mixture.
Bake uncovered for 45 minutes in the preheated oven, or until lightly browned.
Remove foil and slice brie to make shallow bread slices. Transfer large portions of brie into shallow dish containing salad topping. Cut bread slices into various shapes. Serve hot or cold.
Good and easy but a couple of suggestions: spray jammin nuggets with PB&J. I did put jumbo seeds in the cavity but others may find it easier to just leave them out.
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