Serve with crusty breads, crackers, and apple and pear slices.
2 wedges of Saga Bleu Cheese ( about ¾ lb.,total)
2 large wedges of Brie ( about 1 lb., total)
1 cup Mascarpone Cheese ( one small container)
1- 12 ½ oz jar of Smuckers Caramel flavored ice cream topping
2 cups ( about) coarsely chopped walnuts
2 cups (about) coarsely chopped pecans
2 cups craisens
2 cups chopped, dried apples ( chop in food processor, as the dried apple slices are sticky!)
Spray bottom and sides of an 8” spring form pan
Mix caramel topping, nuts and dried fruits in a large bowl. Mix well. Refrigerate for 1 hr.
November 10, 2010
Press some of the fruit and nut mixture along and up the sides of the spring form pan. (Do not put in the bottom of the pan).
Remove sides and top rind of the Brie, leaving the bottom rind in place. Place Brie in bottom of pan, with the rind side facing down. To achieve even coverage, cut the larger wedges into smaller wedges and piece into the bottom of the pan. Press firmly, but gently,to seal all edges to create one even layer of Brie. Make sure the rindless edges of cheese butt up against the fruit and nut mixture that is lining the side of the pan.
Spread a thin layer of the fruit and nut mixture over the Brie layer.
In a food processor, mix the Saga Bleu wedges and the Mascarpone cheese until just combined. Spread over the fruit and nut layer in pan.
Top the Bleu Cheese layer with the remaining fruit and nut mixture, pressing lightly. Cover with plastic wrap and refrigerate overnight.
Remove sides of spring form pan and re-wrap tightly in plastic wrap to prevent sides of “icing” ( fruit and nut mix) from sliding off the cheese. (Or leave the ring in place while tranporting). Allow to temper to room temp for best flavor before serving. Cut into “cake” slices, using a sharp knife dipped in hot water, wiping knife and re-dipping in hot water before each slice for even, clean slices. Use a cake server to remove from pan bottom , and turn cut slice onto its side onto serving plate.