BAKED BRIE WITH MANGO CHUTNEY
I love Brie and am always loooking for a new way to prepare it. This is about the easiest thing you could do and it makes a great statement at a party.
Provided by Miss Erin C.
Categories Spreads
Time 25m
Yield 16-20 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degreesF.
- Place Brie on a cookie sheet and spread the chutney on top, leaving a 1/2 inch border Place the almonds around the border.
- Bake for 15 minutes.
- Carefully transfer warm brie to a cheese board and surround with apples and french bread.
GOOEY BAKED BRIE IN PHYLLO DOUGH RECIPE BY TASTY
Here's what you need: phyllo dough, brie cheese, raspberry preserve, butter
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F (200°C) degrees.
- Lay a sheet of phyllo dough horizontally on a smooth, dry surface. Brush with melted butter. Place another sheet on top. Layer with butter. Continue until you have four sheets on top of each other.
- Layer the remaining sheets vertically. Make sure to butter each sheet.
- Place brie in the center of the sheets and top with raspberry preserves.
- Fold sheet corners over the brie. Brush with more melted butter and place on a cookie sheet.
- Bake at 400°F (200°C) between 25-30 minutes.
- Serve warm, with bread or crackers.
- Enjoy!
Nutrition Facts : Calories 49 calories, Carbohydrate 1 gram, Fat 3 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams
BAKED BRIE WITH MANGO CHUTNEY
"Bring the world's best seasonal festivities into one cultural-hopping celebration of love, family and fun - A Holiday Smorgasbord!!" A quote that I thought so appropriate for our Holiday Season - This is just one of the recipes that will bring this Smorgasbord together - Simply homemade, or spectacularly elegant - this appetizer gives you the choice; mild and smooth Brie cheese is baked with mild or hot chutney, dazzling your guests by enveloping the cheese in puff pastry - Ooo-la-la!!
Provided by Chef mariajane
Categories Cheese
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Roll puff pastry to 10-inch circle (or use one 10-inch sheet); place on a greased baking sheet.
- Cut Brie in half crosswise; place bottom half on center of pastry.
- Spread Brie with chutney and sprinkle with pecans.
- Place remaining half of Brie, rind side up on top of Chutney.
- Wrap pastry around Brie, pleating edges and sealing seam. Brush with beaten egg.
- Bake at 400F for 30-35 minutes or until golden brown. Cool 5-10 minutes before serving.
BAKED BRIE IN PHYLLO WITH MANGO CHUTNEY
An easy recipe for baked brie. The gooey brie mixed with the crunchy phyllo and the tangy mango chutney makes the perfect appetizer or party pleaser! It wows company every time I make it. Red pepper jelly also works well instead of the mango chutney.
Provided by MONICA DEREGT
Categories Baked Brie
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place on sheet of phyllo on your work surface. Brush with 1 tablespoon of olive oil. Lay a second sheet on top of the first, and brush with an additional tablespoon of olive oil. Place the third sheet on top. Place the brie towards the middle of one of the narrow edges of phyllo dough and roll up. Fold the ends of the phyllo under the brie, place onto a baking sheet, and brush with the remaining tablespoon of olive oil.
- Bake in preheated oven until phyllo is golden, about 15 minutes. Place onto serving platter, and spoon the mango chutney over top.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 10.2 g, Cholesterol 37.8 mg, Fat 18.9 g, Fiber 0.3 g, Protein 8.6 g, SaturatedFat 7.7 g, Sodium 391.4 mg, Sugar 0.2 g
PHYLLO-WRAPPED BRIE WITH APRICOT AND ROSEMARY CHUTNEY
Categories Cheese Bake Cocktail Party Vegetarian Oscars New Year's Eve Buffet Brie Dried Fruit Apricot Cherry Rosemary Almond Winter Bon Appétit
Yield Serves 16
Number Of Ingredients 23
Steps:
- To Make Chutney:
- Combine all ingredients except almonds in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low; simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 minutes. Mix in almonds. Transfer chutney to bowl.
- Chill until cold, about 3 hours. (Can be made 1 week ahead. Cover, keep chilled.)
- Assembly of cheese and phyllo:
- Brush heavy large baking sheet with butter; set aside. Unroll pastry. Cover with plastic wrap and damp kitchen towel. Transfer 2 stacked phyllo sheets to work surface, arranging 1 short side parallel to edge of work surface. Arrange 2 more stacked phyllo sheets on work surface, overlapping long side of first sheets by about 5 to 7 inches and forming rectangle about 18 by 17 inches. Brush pastry with butter; sprinkle 1 1/2 tablespoons rosemary over. Place 2 more stacked sheets atop first set of 2 sheets, then 2 more stacked sheets atop second set of 2 sheets. Brush with butter and sprinkle with 1 1/2 tablespoons rosemary. Repeat layering 1 more time with phyllo, butter and 1 1/2 tablespoons rosemary. (You will use a total of 12 sheets.)
- Using sharp knife or scissors, trim phyllo corners, forming approximately 17-inch oval. place Brie in center of phyllo. Spread 1 1/2 cups chutney evenly over cheese. Slide hand under 1 rounded corner of phyllo. Lift phyllo and fold onto top of cheese. Brush folded pastry with butter. Continue to lift phyllo in sections and to fold snugly over top of cheese, brushing with butter and pressing each section to adhere until cheese is wrapped (the top center 2 to 3 inches of cheese will not be covered). Use hand and metal spatula to transfer wrapped cheese to prepared baking sheet.
- Place 1 phyllo sheet on work surface. Brush with butter. Starting at 1 long side, fold 1 inch of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry over. Continue folding pastry loosely over itself, forming 1-inch-wide strip of pastry. Roll up strip into coil. Gather bottom edge of coil together, pinching to force top slightly open and forming rose. Place rose atop uncovered center of cheese. Brush with butter. Repeat with 2 more sheets of phyllo, forming 2 more roses. Place atop cheese, covering opening completely. Chill 3 hours. (Can be made 1 day ahead. Cover with plastic; keep chilled.)
- Position rack in center of oven and preheat to 400°F. Bake cheese until pastry is deep golden brown, covering roses loosely with foil if browning too quickly, about 25 minutes. (If cheese leaks from pastry during baking, press piece of foil over tear in pastry; continue baking.)
- Cool cheese on sheet 45 minutes.
- Presentation:
- Using metal spatula, transfer warm cheese to large platter. Arrange herbs, dried fruit, baguette slices and apple slices around cheese. Cut cheese into wedges.
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