Friday, December 9, 2011

Brie: Three Ways

No doubt, Brie is my go-to appetizer. It's quick and easy to throw together and is always a crowd pleaser.

Today, I give you Brie served three different ways. Enjoy!

Brie Bites
Recipe and picture courtesy of Plain Chicken.

mini phyllo tarts
Ile de France brie, cubed
brown sugar
chopped pecans

Preheat oven to 350.
Place a cube of brie in each phyllo tart.  
Sprinkle each tart with approximately 1/2 tsp brown sugar.  
Top with approximately 1/2 tsp chopped pecans and a dollop of honey.  
Bake for 15-20 minutes, until brie is melted.

Brown sugar and Kahlua Brie
Recipe and picture courtesy of My Life as a Mrs.

13.2 ounce wheel of Brie
2/3 cup pecans (2.5 ounces), toasted and chopped
1/4 cup brown sugar
2 1/2 tablespoons Kahlua
1-2 sweet apples (like Honeycrisp or Gala)

Preheat oven to 350º F. Using a knife, score a circle around the top edge of the brie (leave 1/4 inch rim). Take a spoon and scrape the white rind off the center circle of the brie (to the inside of the 1/4" rim). Place brie on the center of and oven safe platter.
Mix the pecans, brown sugar, and Kahlua in a small bowl. Carefully place the mixture in then center of the brie and spread to the edges (staying within the 1/4" rim you left). Bake for 8-15 minutes until brown sugar/pecan mixture begins to bubble. Be careful not to overcook (the brie will literally melt and loose its shape if baked too long). You want it nice a warm.
Serve with crackers and apple slices.

Baked Brie
Recipe and picture courtesy of Simply Recipes.

1 large sheet of puff pastry dough or 1 tube of refrigerated crescent dinner rolls
1 round or wedge of Brie cheese (do not remove rind)
Raspberry Jam, or other sweet jam
Brown sugar
1/4 cup of maple syrup

Preheat oven to 350 degrees F.
On a stick-free cookie sheet, lay out the puff pastry or the crescent rolls flat; put brie round or wedge on top.
Spread jam on brie, fold dough over top, cutting off excess dough. Drizzle maple syrup and place a handful of brown sugar on top.
Bake at 350º for 25-30 minutes, pastry should be golden brown. Let cool for 10 minutes before serving.
Serve with crackers and apple slices.

1 comment:

  1. I thought I was the only one who follows plain chicken!
    That blog has sinful receipes.