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.



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

Directions:
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.



Ingredients:
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
crackers
1-2 sweet apples (like Honeycrisp or Gala)

Directions:
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.



Ingredients:
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

Directions:
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.

    ReplyDelete