Brie With Cranberries And Pistachio Nuts Food

BRIE WITH CARAMELIZED ONIONS, PISTACHIO AND CRANBERRY

Brie with Caramelized Onions, Pistachio and Cranberry image

Surprise your guests with this delicious appetizer, ideal for the holidays! Brie with caramelized onions, nuts and cranberry - a great spread to serve with crackers.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 40m

Yield 10

Number Of Ingredients 9

Ingredients

2 tablespoons butter or stick margarine*
1 medium onion, cut into fourths and thinly sliced
1/2 cup dried cranberries
1 tablespoon packed brown sugar
1 tablespoon balsamic vinegar
Vegetable oil
1 round (15 ounces) Brie cheese
1/4 cup coarsely chopped pistachio nuts, slivered almonds or walnuts
Crackers, if desired

Steps:

1. Heat oven to 350°.
2. Melt butter in 10-inch skillet over medium heat. Cook onion in butter 10 minutes, stirring frequently. Stir in cranberries, brown sugar and vinegar. Cook about 5 minutes, stirring frequently, until mixture is thickened and caramelized.
3. Lightly brush ovenproof plate with oil. Place cheese on center of plate. Bake uncovered 8 to 10 minutes or until cheese is soft and partially melted.
4. Spoon onion topping over cheese. Sprinkle with nuts. Serve with crackers.

Nutrition Facts : Calories 245, Carbohydrate 12 g, Cholesterol 45 mg, Fat 1, Fiber 3 g, Protein 12 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 470 mg

BAKED STUFFED BRIE WITH CRANBERRIES & WALNUTS

Baked Stuffed Brie with Cranberries & Walnuts image

One of the most common mistakes people make when serving cheese is not letting it come to room temperature first, so that all the flavors can be fully realized. This beautiful baked stuffed brie takes that principle to the next level.

Provided by Chef John

Categories Appetizers and Snacks Cheese Baked Brie Recipes

Time 1h40m

Yield 8

Number Of Ingredients 6

Ingredients

1 small wheel of brie (about 6 to 8 inches), chilled
¼ cup dried cranberries
¼ cup chopped walnuts
1 sheet frozen puff pastry, thawed, plus extra for (optional) design
1 egg, beaten with
1 teaspoon water

Steps:

Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half.
Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out.
Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash.
If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step; see note below).
Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.)

Nutrition Facts : Calories 303.8 calories, Carbohydrate 17.4 g, Cholesterol 48.8 mg, Fat 22.3 g, Fiber 0.9 g, Protein 9.3 g, SaturatedFat 8.2 g, Sodium 261.3 mg, Sugar 2.9 g

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