Intimately touched by his wife’s breast cancer diagnosis and the loss of her mother to lung cancer, Curtiss now channels his professional skills and time toward raising awareness and supporting organizations that are on the frontline in the fight against cancer. Learn more at www.pinkribboncooking.com.
From Chef Curtiss: Simple, delicious and perfect for spring.
Mini Baked Brie Croustade With Maple & Spiced Walnuts
- 1/2package pie crust, cut into 16 pieces, slightly larger than the brie
- 8ozbrie cheese, sliced into 16 pieces
- 4ozwalnuts, roughly chopped
- 2Tbspmaple syrup
- 1dashkosher salt
- 1dashblack pepper
- 1tspthyme leaf
- Preheat oven to 425ºF
- In a medium mixing bowl combine the walnuts, salt, pepper and thyme. Mix well to combine.
- On a parchment lined or non stick baking sheet arrange the 16 pieces of dough so they are evenly spaced and not touching.
- Place a piece of brie on top of each piece of dough. Divide the nut mixture among each of the croustades.
- Place the assembled croustades in the oven and bake until the crust is golden brown and the nuts have begun to crackle, about 10 minutes. Remove from the oven and allow to rest for 10 minutes or more.
- Serve on a platter.
Amount Per Serving
- Calories: 106
- Total Fat: 7.81g
- Cholesterol: 10mg
- Sodium: 101mg
- Total Carbs: 4.40g
- Dietary Fiber: 0.53g
- Sugars: 1.64g
- Protein: 4.09g
Chef Curtiss is the Founder of Pink Ribbon Cooking LLC, a media company that helps those touched by breast cancer experience how food, nutrition and diet can improve the quality of life before, during and after a cancer diagnosis. Chef Curtiss is a board member of the Cancer Patient Support Program, a member of the Vermont Hope Lodge Advisory Committee and he serves on the Quality of Life Workgroup for Vermonters Taking Action Against Cancer. Chef Curtiss is the former Dean of Culinary Arts at New England Culinary Institute.