Grilled Brie With Grapes And Pistachios Food

GRILLED BRIE AND GRAPES WITH GRILLED BREAD

Steps:

• Light a grill or preheat a grill pan over medium-high heat. Clean and oil the grill grates or grill pan.
• Slice the baguette in half lengthwise and brush the cut sides with a little oil. Sprinkle with salt and pepper.
• Place the grapes with their stems still attached in a medium bowl. Coat the grapes with a little oil. Season with salt and pepper.
• Brush the brie with a little oil, as well.
• Once the grill is heated, grill the bread until charred on both sides, 3 to 5 minutes per side. Remove and slice into pieces.
• Add the grape bunches to the grill and cook, turning every couple of minutes, until some of them begin to burst and they turn golden in color, 8 to 10 minutes. About 5 minutes before the grapes are done, add the brie to the grill.
• If using two 8-ounce wheels of brie, grill until you see nice grill marks, 1 to 2 minutes per side. If using one 16-ounce wheel of brie, grill until you see nice grill marks, 2 to 3 minutes per side.
• Remove the grilled grapes and brie and arrange on a board or platter along with the grilled bread.
• Slather a little of the gooey, grilled brie on a piece of bread and top with a couple of the grilled grapes picked from the stem.

BAKED BRIE WITH DRIED APRICOTS AND PISTACHIOS

Steps:

• Combine the dried apricots, apple juice, vinegar, brown sugar, allspice, a pinch of salt and a few grinds of pepper in a small saucepan and bring to a simmer over medium heat. Cook until the apricots are plump and all the liquid has been absorbed, about 8 minutes. Remove from the heat and let cool; stir in the pistachios.
• Line a baking sheet with parchment paper. Unroll the pie dough on a clean surface; gently roll out the outer 2 inches of the dough to make the edges slightly thinner. Put the brie in the center of the dough and top with the fruit-and-nut mixture. Trim about 1 inch off the edge of the dough, all the way around. Brush the edge with some of the beaten egg. Pull the dough up and over the cheese to meet in the middle, folding and pleating as needed; pinch the dough at the top to seal. Transfer the wrapped cheese to the baking sheet and brush with the remaining beaten egg. Freeze until firm, about 30 minutes.
• Preheat the oven to 375˚ F. Transfer the baking sheet to the oven and bake until the cheese is golden brown, 35 to 40 minutes. Let cool at least 20 minutes. Slice into wedges and serve with apple and/or pear slices.