FIGS AND TOASTED ALMONDS BRIE
This has a been a hit every time I have served it. Is a great appetizer for the holidays or when figs are in season.
Provided by Casandra Yaz
Categories Appetizers and Snacks Cheese Baked Brie Recipes
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 C).
- Heat brown sugar and water in a small saucepan over medium heat until sugar is completely dissolved. Add figs and vanilla, and cook until softened, about 10 minutes. Stir in almonds and vanilla. Place brie wheel in a baking dish, and pour fig mixture over the top.
- Bake in the preheated oven for 10 to 15 minutes, or until softened but not melted. Serve with water crackers.
Nutrition Facts : Calories 187 calories, Carbohydrate 12.1 g, Cholesterol 33.2 mg, Fat 12.3 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 6 g, Sodium 210.7 mg, Sugar 10.4 g
BAKED BRIE WITH FIG PRESERVES
Provided by Wanna Make This?
Categories appetizer
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Roll the pastry into a 15-inch square on a floured work surface. Use a small plate to cut two 7 1/2-inch circles. Put the circles on the prepared baking sheet. Use a small star cookie cutter to cut out 10 stars from the dough scraps to decorate the top of the pastry. Put on the baking sheet with the pastry circles and chill 15 minutes in the fridge.
- Stir together the fig preserves and thyme in a small bowl.
- To assemble, set the bottom half of the Brie, cut side up, in the center of one of the pastry circles. Spread the fig jam on the Brie and sprinkle with the almonds. Brush the exposed pastry with the egg wash. Top with the other half of the Brie, cut side down. Lay the second pastry circle over and gently press to form it to the sides of the Brie. Fold the bottom circle of dough over, pleating as you go, to form a border.
- Brush the pastry all over with the egg wash. Arrange the cut outs on top of the brie, overlapping only slightly. Brush the cut outs with egg wash. Bake until the pastry is very crisp and deep golden, about 30 minutes.
- Let cool 10 minutes before serving with the baguette and apple slices.
ONE-BITE BAKED BRIE WITH GRAPE-PECAN COMPOTE
Baked Brie wrapped in phyllo is a perennial party favorite because of the perfect combination of gooey-good baked cheese and crisp, buttery pastry. We've taken it modern and mini, baking the Brie in individual phyllo cups (easier than working with sheets of phyllo) and adding a compote made with toasted pecans and red grapes roasted to intensify their flavor.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Toss the grapes with the oil on a rimmed baking sheet. Bake, tossing once, until the grapes burst and are very soft, 25 to 30 minutes.
- Meanwhile, spread the pecans out on a second rimmed baking sheet, and bake until very golden brown, 10 to 12 minutes. Let cool, then finely chop.
- Transfer the grapes to a small shallow bowl with a slotted spoon, leaving the oil behind. Stir in the lemon juice and zest and a pinch of salt; set aside to cool completely, then stir in the toasted pecans. (The compote can be made up to a day ahead and refrigerated. Bring to room temperature before serving.)
- Cut off just the very edges of the Brie wheel to make a rough square (it is OK if some rind remains at the corners), then cut into 30 cubes. Put a cube in each phyllo cup, and put the cups on a rimmed baking sheet. Bake until the cheese is melted, about 5 minutes.
- Top each cup with some of the compote, and garnish with a dusting of pepper. Serve warm.
BAKED BRIE WITH APPLE COMPOTE
Make and share this Baked Brie With Apple Compote recipe from Food.com.
Provided by Sassy in da South
Categories Apple
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- In a 2-quart sauté pan over medium heat, melt the butter.
- Add the apples and sauté, stirring occasionally, until the apples are tender and have released most of their liquid, 5 to 7 minutes.
- Add the sugar and cardamom, stir to dissolve and cook, stirring occasionally, until most of the liquid has evaporated, 12 to 15 minutes more.
- Remove from the heat and let the apple compote cool to room temperature.
- Position a rack in the center of an oven and preheat to 375 degrees F.
- Line a baking sheet with parchment paper.
- With a sharp knife, cut the cheese in half horizontally.
- On a clean work surface, place one half of the cheese, sliced side up, and evenly spread 1/2 cup of the apple compote over it. Set the other half, sliced side down, over the compote and spread an additional 1/2 cup compote over the top.
- Place the dough on a lightly floured surface and set the cheese in the center of the dough.
- Fold the dough up over the sides of the cheese, pleating the upper edges to fit snugly around the cheese.
- Pinch the dough together in the center to seal.
- Brush the dough evenly with the egg wash and place on the prepared baking sheet.
- Bake until the pastry is golden all over and crisp, 40 to 45 minutes.
- Let it rest for 5 minutes, then transfer to a platter along with a sharp knife and the crackers.
- Serve any remaining compote alongside.
Nutrition Facts : Calories 304.1, Fat 19.7, SaturatedFat 7.8, Cholesterol 51.5, Sodium 219.4, Carbohydrate 25, Fiber 1.3, Sugar 10.2, Protein 7.5
WHIPPED BRIE DE MEAUX WITH TELLICHERRY PEPPER & FIG COMPOTE
The whipped Brie is adapted from a recipe in "The French Laundry Cookbook" by Thomas Keller. Brie de Meaux, which is creamier and nuttier than regular Brie, is available at Bristol Farms Markets, the Beverly Hills Cheese Store, Say Cheese in Los Angeles, and the Cheesestore of Silverlake.
Provided by Karen in MA
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put the figs and wine in a small saucepan, bring to a boil and simmer, stirring constantly, until most of the Port has reduced (5 to 6 minutes). Remove from the heat and reserve.
- Remove the rind from the Brie; you should have about 8 ounces left. Put the cold cheese into a mixer with a paddle attachment and beat at medium speed, scraping down the sides from time to time, for about 10 minutes, until the cheese is very white and creamy. Beat in the pepper.
- Add 1 tablespoon oil to a large skillet and heat over medium heat. Drizzle about one-eighth teaspoon of balsamic vinegar over each slice of baguette in a thin line, brush lightly with oil on both sides and cook each side until golden brown, about 2 minutes. Brown the bread in batches. Remove from the heat and reserve. (The bread can be stored in a plastic bag or container until needed.).
- For each serving put a crouton on the plate, then angle a quenelle of Brie over the crouton. Top with a second crouton and another quenelle of Brie, then another crouton. Place about a tablespoon of the fig compote and a sprinkle of fleur de sel next to the stack and serve immediately. Repeat for six plates total.
Nutrition Facts : Calories 791.1, Fat 28.2, SaturatedFat 12, Cholesterol 56.7, Sodium 1527, Carbohydrate 101.3, Fiber 5.8, Sugar 1.5, Protein 28.7
BAKED BRIE WITH GOLDEN RAISIN COMPOTE
Most of the prep work for this flavorful appetizer can be done in advance. The Brie is rich enough to pair with a tart and sweet compote. To ease slicing, keep Brie chilled until ready to use.
Provided by KWest3
Categories Cheese
Time 1h
Yield 40 serving(s)
Number Of Ingredients 13
Steps:
- Combine first 11 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
- Uncover and cook for 5 minutes or until slightly thick, stirring occasionally. Cool.
- Preheat oven to 400 degrees.
- Divide Brie slices into 40 even pieces.
- Spread 1 1/2 tablespoons compote over each baguette slice; top each with 1 piece of cheese.
- Arrange slices on a large baking sheet. Bake at 400 degrees for 5 minutes or until cheese melts.
- Garnish with thyme sprigs, if desired.
Nutrition Facts : Calories 113.7, Fat 2.3, SaturatedFat 1.1, Cholesterol 5.7, Sodium 189.6, Carbohydrate 20.3, Fiber 1.4, Sugar 6.9, Protein 3.4
CROSTINI WITH FIG SPREAD & BUBBLED BRIE
I found this recipe in a local town newspaper. After having an amazing appetizer with brie at a restaurant last weekend. We thought we'd give this a shot at home. It came out amazing. the sweetness of the figs and wine coupled with the creamy brie and crusty bread was to die for!
Provided by Kozmic Blues
Categories Cheese
Time 50m
Yield 24 crostini
Number Of Ingredients 8
Steps:
- Combine figs, wine, honey and lemon slices in medium suacepan.
- Bring to boil, then reduce heat and cook, covered over low heat for about 30 minutes.
- Let cool, remove lemon slices, then puree in blender.
- Brush baguette slices with olive oil, and place oil side down on large baking sheet.
- Spread about 1/2 tbsp fig spread on each baguette, top with brie slices, and sprinkle with fresh thyme.
- Bake at 450 degrees for 10-12 minutes or until cheese is melted and bubbly.
Nutrition Facts : Calories 115.3, Fat 4.4, SaturatedFat 1.9, Cholesterol 9.4, Sodium 175.1, Carbohydrate 14.2, Fiber 1.1, Sugar 3.4, Protein 3.8
WHIPPED BRIE APPETIZER WITH PEPPERED FIG COMPOTE
This is adapted from a Thomas Keller recipe which uses Brie de Meaux and Tellicherry peppercorns. It is, for those of us mortals who have neither item at our fingertips, quite delicious with plain old good quality brie and freshly ground black pepper. Another recipe which looks long and complicated, but it is really pretty simple and can be done in bits, and then assembled at the last moment before serving.
Provided by Chef Kate
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Put the figs and wine in a small saucepan, bring to a boil and simmer, stirring constantly, until most of the Port has reduced, 5 to 6 minutes.
- Remove from the heat and reserve.
- Remove the rind from the Brie; you should have about 8 ounces left.
- Put the cold cheese into a mixer with a paddle attachment and beat at medium speed, scraping down the sides from time to time, for about 10 minutes, until the cheese is very white and creamy; beat in the pepper; this can be refrigerated until you are ready to assemble the 'stack.'.
- Add 1 tablespoon oil to a large skillet and heat over medium heat.
- Drizzle about one-eighth teaspoon of balsamic vinegar over each slice of baguette in a thin line, brush lightly with oil on both sides and cook each side until golden brown, about 2 minutes.
- Brown the bread in batches.
- Remove from the heat and reserve (the bread can be stored in a plastic bag or container until needed).
- For each serving put a slice of toasted bread ('crouton') on the plate, then angle a quenelle (an oval of cheese shaped with two spoons) of Brie over the crouton.
- Top with a second crouton and another quenelle of Brie, then another crouton. Place about a tablespoon of the fig compote and a sprinkle of sea salt next to the stack and serve immediately.
- Serve the six 'stacks' immediately.
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