Super Bowl Sunday is all about watching the game and not getting stuck in the kitchen. Here’s what I will be serving, one of my favorite go-to appetizers from my pal Ronda Carmen. Not only is it quick, easy and delicious, it looks impressive. “The recipe is the brainchild of my friend Heather Chadduck Hillegas and is featured in my my book Entertaining at Home,”  shares Ronda.

Honey, walnuts, fresh sage, and a jar of Maille old style whole grain Dijon mustard are staples you will need. Each simple ingredient can easily transform any dish. This recipe is a delicious adaption created by the Runway Chef for Maille. The grainy textured mustard packs a powerful punch. Serve with toasted baguette slices or crackers and extra mustard on the side. (Be sure to follow Ronda’s blog for more great recipes!)

MAKE IT A MEAL

Add fruit, cured meats, more cheese, artisanal breads and crackers. 

DESCRIPTION

This recipe is from my friend Heather Chadduck Hillegas and is featured in my my book Entertaining at Home. Honey, walnuts, fresh sage, and a jar of Maille old style whole grain Dijon mustard are staples Heather keeps on hand. Each simple ingredient can easily transform any dish. This recipe is a delicious adaption created by the Runway Chef for Maille. The grainy textured mustard packs a powerful punch. Serve with toasted baguette slices or crackers and extra mustard on the side.

INGREDIENTS

One 9 1/2-ounce wheel of Brie
2 tablespoons Maille whole grain Dijon mustard
1 pear, thinly sliced
1 tablespoon chopped walnuts
1 1/2 teaspoons honey

INSTRUCTIONS

Preheat the oven to 350°F. Line a baking sheet with parchment paper and place the brie in the center. Spread the mustard on top, then arrange the pear slices decoratively in a single layer on top of the mustard and sprinkle with walnuts.

Bake just until the cheese starts to melt, 7 to 10 minutes. Drizzle with honey and serve immediately.