Wasa Wednesday: Vive la France Edition!

Happy Hump Day!

I’m so excited to bring y’all the next installment of my new mini blog series in partnership with Wasa USA.

In case you missed it, France had a big weekend. Bastille Day (their Independence Day) was on Saturday and then they went on to win the World Cup on Sunday! So in the spirit of celebrating, I thought it only fitting for today’s recipe to include a classic French combo: brie and jam.

Wasa Brie

I used Ile de France brie and Bonne Maman raspberry preserves – two of my favorites. Recently, I learned that selecting a good brie is a little different than most other cheeses. It is a soft-ripened (or bloomy rind) cheese, meaning that it is soft and creamy in texture and has a thin, edible rind. Mold is either incorporated into the milk during the cheese-making process or sprayed onto the wheel of cheese as it ages to help it ripen from the inside out.

One tip that I found really interesting was to actually squeeze the cheese to make sure it’s perfectly ripened before buying. The top and bottom of the wheel of brie should be firm, while the sides should give a little when you apply pressure.

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The Wasa Sourdough Crispbread makes a perfect base. I actually baked the crackers and brie for a few minutes before adding the preserves, and then topped with walnuts for a little extra crunch. The result is a perfect combination of crunchy and creamy, sweet and tangy deliciousness.

Here’s the full recipe…

 

Ingredients

Wasa Sourdough Whole Grain Crispbreads

High-quality brie cheese

High-quality jam of your choice (I used raspberry preserves)

Chopped walnuts

Directions:

Preheat oven to 350 degrees. Arrange the desired number of Wasa crispbreads on a baking sheet. Slice brie into 1/4 inch thick pieces and place on top. Bake for 8-10 minutes or until cheese has melted. Remove from oven and allow to cool for a minute or so. Top with your favorite jam or preserves, and top with chopped walnuts. Enjoy!

 

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This recipe is perfect to serve as a hearty snack or even for dessert – after all, the French do tend to end their meals with cheese (because they know what’s up).

I think it would also be delicious to try a savory version – maybe with an onion jam or red pepper jelly…? Yum.

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I hope this post has inspired you to check out some Wasa products next time you go to the grocery store. They’re really so versatile, and I can’t wait to share more recipes with you soon!

Did any of you try last week’s recipe? Do you have any other combination ideas that I might like to try? Let me know in the comments below and as always, thanks so much for reading!

 

Cheers,

E

{This post was sponsored by Wasa USA. As always, all opinions are my own.}

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