CRANBERRY BAKED BRIE
Cranberry baked brie is a sweet and savory appetizer you need to try this holiday season. It's quick and easy, melty and gooey, and so delicious.
Provided by Sam Hu | Ahead of Thyme
Categories Appetizer
Time 12m
Number Of Ingredients 3
Steps:
- Preheat oven to 400F. Line a quarter sheet baking pan with parchment paper.
- Place brie on top of the baking sheet and bake for 10 minutes. Remove from oven and let it sit for about 5 minutes before transferring (for easier transfer).
- Carefully transfer the brie to a serving dish (or transfer it with the parchment paper), and evenly top with cranberry sauce, leaving a 1/2-inch margin around the edges.
- Alternatively, you can add the cranberry sauce halfway through baking and place the brie back in the oven (for a messier look with the cranberry sauce dripping down the sides).
- Sprinkle walnuts on top (optional), and serve with crackers, pita bread, breadsticks, and/or fruit.
Nutrition Facts : ServingSize 1 serving, Calories 138 calories, Sugar 8.2 g, Sodium 5 mg, Fat 1.3 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 40.1 g, Fiber 20.4 g, Protein 1.9 g, Cholesterol 0 mg
CRANBERRY-GLAZED BRIE
This is a lovely party appetizer. I especially like it at Thanksgiving and Christmas and New Year's Day.
Provided by Miss Annie
Categories Spreads
Time 35m
Yield 18-20 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 9 ingredients in a medium saucepan.
- Cook over medium heat, stirring constantly, 8 minutes or until cranberries pop.
- Set aside, and let cool.
- Remove rind from top of Brie, cutting to within 1/2-inch of outside edges.
- Place cheese on a baking sheet; spoon cranberry mixture over top.
- Bake at 300ºF for 20 minutes, or until cheese is softened, but not melted.
- Transfer cheese to a serving platter; garnish, if desired.
- Serve with assorted crackers.
WARM CRANBERRY GLAZED BRIE
I got this from the Keebler website. I think it sounds delicious served as an appetizer for Thanksgiving
Provided by Little Bee
Categories Spreads
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- With sharp knife, cut circle in top of rind of cheese, leaving 1/4-inch border around top of cheese.
- Carefully remove center circle and discard.
- (Do not cut side of rind.) Place cheese on pie plate or other small shallow ovenproof baking dish.
- In small saucepan, stir together cranberry sauce, sugar, ginger, orange zest, cornstarch and allspice.
- Stir over medium heat until mixture comes to a boil and thickens slightly.
- Remove from heat.
- Spread cranberry mixture on top of cheese.
- Bake 5 to 10 minutes, until cheese is soft but not runny.
- (Do not overheat.) Sprinkle with nuts and chives.
- Serve with Toasteds® crackers.
Nutrition Facts : Calories 193.4, Fat 11.7, SaturatedFat 6.7, Cholesterol 37.8, Sodium 244.6, Carbohydrate 14.4, Fiber 0.6, Sugar 13.3, Protein 8.5
CRANBERRY-GLAZED BRIE
A perfect appetizer- or surprising conclusion- to a festive holiday dinner, this is a sensational coupling of contrasting tastes,colors and textures. Spread it on apple or pear slices, crisp crackers or thin slices of lightly toasted French bread. Originally from a November 1989 issue of Bon Appetit magazine.
Provided by Leslie in Texas
Categories Spreads
Time 50m
Yield 12-18 serving(s)
Number Of Ingredients 12
Steps:
- For Marmalade.
- combine all ingredients in heavy nonaluminum saucepan.
- Cook over medium-high heat until most of berries pop, stirring frequently, about 5 minutes.
- Cool to room temperature.
- (Can be prepared 3 days ahead. Cover and refrigerate.).
- For Cheese.
- Using a sharp knife, cut circle in top rind of cheese, leaving 1/2 inch border of rind.
- Carefully remove center circle of rind; do not cut through side rind.
- Place cheese in 8-inch-diameter baking dish or on a baking sheet lined with foil.
- Spread cranberry marmalade over.
- (Can be prepared 6 hours ahead. Cover and refrigerate. Bring cheese to room temperature before continuing.).
- Place in a preheated 300 degree oven and bake about 20 minutes or until cheese has softened, but not melted.
- Transfer to a serving dish and garnish with grapes and strawberries, if desired.
Nutrition Facts : Calories 56.9, Fat 0.1, Sodium 4.5, Carbohydrate 14.8, Fiber 1.4, Sugar 12.4, Protein 0.3
BAKED BRIE WITH QUICK CRANBERRY JAM
Likely to be a hit at any party, this recipe updates the classic brie en croute with a sweet and savory cranberry jam that's simple to put together. The trick here is to trim the dough as you wrap the brie: Too many layers of overlapping dough and the pastry won't cook through. This is an excellent make-ahead appetizer since the puff pastry-wrapped brie can be assembled up to a day in advance and stored in the refrigerator. Brush the exterior with egg wash just before baking, for best results, and serve warm.
Provided by Lidey Heuck
Categories finger foods, pastries, appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan, melt the butter over medium-low heat. Add the shallots and cook, stirring occasionally, until tender and lightly caramelized, 4 to 6 minutes.
- Add the cranberries, orange juice, sugar and salt, then stir and bring to a boil over medium heat. Reduce heat to low and simmer for 10 to 15 minutes, stirring occasionally, until the mixture is very thick and the liquid in the pan has completely evaporated. Stir in the orange zest and transfer to a small bowl to cool completely. (The jam may be made up to 1 day in advance. Store it in an airtight container in the refrigerator until ready to use.)
- When you are ready to bake the brie, heat the oven to 400 degrees. Working quickly, unfold the sheet of puff pastry on a lightly floured piece of parchment. Using a lightly floured rolling pin, roll it out to an 11-by-11-inch square (the pastry should be about 1/8-inch thick). Place the brie in the center of the pastry. Use a paring knife, and leaving a 3 to 3 1/2-inch border, trim the pastry to form a circle around the brie. Discard the scraps or save them for another use.
- Spoon the reserved cranberry jam on top of the brie, spreading it into an even layer about 1/4-inch thick. (You might not use all the jam.)
- In a small bowl, beat the egg with 1 tablespoon water. Brush the pastry border lightly with egg wash, then lift the puff pastry to wrap the brie snugly, one side at a time, trimming the pastry so you don't have too many overlapping layers. Press all sides of the brie firmly, making sure to tightly seal any seams in the pastry with your hands. Transfer the puff-pastry wrapped brie and the parchment to a sheet pan. At this point, if the pastry has warmed up considerably, place the brie in the freezer for 10 minutes to chill slightly before baking. (You can assemble the brie up to this point and refrigerate for up to 24 hours before brushing on the egg wash and baking.)
- Brush the whole exterior of the pastry generously with egg wash, then bake until the pastry has puffed and is golden brown, 25 to 35 minutes, rotating the pan halfway through.
- Drizzle the brie with honey and sprinkle with pistachios, if using. Allow to cool for about 15 to 20 minutes before cutting into it, so the cheese has time to firm up slightly. Serve warm with baguette slices or crackers.
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