What I've Learned So Far
• Brie is a very soft cheese so it can be challenging to cut. Keep it in the refrigerator until you’re ready to start slicing and be ready for it to stick to the knife a bit.• To toast pine nuts, use the top broiler in your oven. Put the pine nuts on a baking sheet and put under the broiler. Watch them carefully because they’ll burn very quickly! You can jiggle the pan while they’re toasting to get all sides. You can also toast them in a dry skillet over medium-high heat, stirring frequently. • Make sure to use the right kind of oats – you don’t want quick cook or instant oats, be sure to get old-fashioned. • If you’re not going to eat all of this right away, store the oat mixture, cheese, basil and pine nuts separately. Reheat the oat mixture, and then dot with Brie and sprinkle with basil and pine nuts.