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Cashew and brie pate

Cashew and brie pate


  • ¾ cup cashew nuts, roasted and cooled
  • 250 grams Brie, at room temperature
  • ¼ cup finely chopped or minced dried apricots
  • ¼ cup cream cheese
  • 1 tablespoon chopped chives


  1. Chop cashews roughly and set three tablespoons aside to decorate the top.
  2. Using a sharp knife, cut a thin top off the brie and discard the rind.
  3. Using a teaspoon, scoop out the soft cheese centre and place in a small bowl. Mix in the cashew nuts, apricots, cream cheese and chives. Stir until the mixture is soft and creamy.
  4. Spoon the mixture into the empty shell. Sprinkle the reserved cashew nuts on top. Serve at room temperature with crackers.

Cooks Tips

Variations - Use 2 small (125 gram) camemberts, instead of one large brie - In place of apricots, try dried peaches, mango or pineapple

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