GRILLED BRIE WITH GRAPES AND PISTACHIOS
Provided by Food Network
Categories appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place a piece of aluminum foil under the rack of your grill and preheat it to medium-high.
- Drizzle the oil over the grapes and season with salt and pepper. Place the grapes and the brie onto the grill and cook, turning both occasionally, until the grapes are lightly charred and bursting, about 4 to 6 minutes.
- Remove the grapes from the heat, transfer to the serving platter and drizzle with balsamic. Continue to cook the brie for 2 to 3 minutes, or until grill marks appear and it is soft but you are still able to lift it. Add to the platter.
- Scatter the pistachios over the brie and grapes and garnish with a few basil leaves. Serve immediately with sliced baguette and crackers.
BRIE AND GRAPE SANDWICHES WITH MINT
Make and share this Brie and Grape Sandwiches with Mint recipe from Food.com.
Provided by Missy Wombat
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Butter the bread.
- Cut the Brie into thick slices to be divided between the sandwiches.
- Place the Brie slices on 4 slices of bread.
- Peel, halve and seed the grapes and put on top of the Brie.
- Chop the mint finely and sprinkle over the Brie and grapes.
- Place the other 4 slices of bread over the top and cut each sandwich in half.
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 GRAPES
Brie baked in puff pastry (Brie en croute) is a cocktail party classic. The cheese comes out warm, easily spreadable and delicious. To make this appetizer even more festive, stuff it with fresh grapes - in season from California through January. The result is simply luscious, not overly sweet, the grapes still juicy, savoury with fresh herbs and colourful to boot. If you can, substitute French brie with a brie-like cheese from a local producer. Either way, the dish is easy to prepare and the results dependable and gratifying.
Provided by Mary Jenny
Categories Grapes
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 400 degrees Fahrenheit.
- Slice Brie wheel in half horizontally. Press grapes onto cut side of lower half of cheese. Sprinkle grapes with herbs. Press top of Brie onto grapes, sandwiching them in between the two halves. Set aside.
- On lightly floured surface, roll puff pastry into a 16x10 rectangle. Cut a 6 round and an 8 round from puff pastry. Brush smaller round of puff pastry with egg. Set brie/grape sandwich onto pastry. Brush larger round of pastry with egg and place egg side down over Brie. Press out any excess air and crimp edges to seal. You can decorate top with puff pastry scraps if desired. Brush outside of the pastry with beaten egg. Place on cookie sheet and bake for 20 minutes. Tent loosely with foil and return to oven for 10-15 more minutes. Brie should be golden brown and puffy looking.
- Remove from oven and let cool for one hour before cutting into Brie.
Nutrition Facts : Calories 255, Fat 16.4, SaturatedFat 4.2, Cholesterol 31, Sodium 114.3, Carbohydrate 23.1, Fiber 0.9, Sugar 4.2, Protein 4.2
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