Brie Crisps Recipes
WARM FIG & BRIE CRISPS
It's fun to adapt this recipe. We sometimes use toasted slices of baguette and any cheese we like. -Hannah Butler, Rhodesdale, Maryland
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 4
Steps:
- Arrange pita chips on two foil-lined baking sheets. Spread with preserves; top with cheese. Drizzle each with 1/4 teaspoon honey. , Broil 3-4 in. from the heat for 3-4 minutes or until heated through. Cool for 5 minutes before serving. Refrigerate leftovers.
Nutrition Facts :
CRISPY BRIE-STUFFED MUSHROOMS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 45m
Yield 15 to 20 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375˚F. Arrange the mushrooms cap-side up on a rimmed baking sheet. Brush with 1 tablespoon melted butter. Flip the mushrooms cap-side down and stuff a piece of brie inside each.
- Mix the panko, parsley, garlic, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Mix in the remaining 5 tablespoons melted butter. Spoon a little of the mixture on each mushroom.
- Bake until the mushrooms are softened around the edges, the cheese is melted and the tops are golden, 20 to 25 minutes. Serve warm or at room temperature.
BRIE CRISPS
Make and share this Brie Crisps recipe from Food.com.
Provided by Dancer
Categories Cheese
Time 27m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- Combine butter and cheese in the food processsor and mix until creamy.
- Add remaining ingredients and blend until dough almost forms a ball in the food processor.
- Shape into a roll 2 inches round and wrap tightly in plastic wrap.
- Refrigerate overnight.
- Slice rolls into 1/4 inch pieces, place 2 inches apart on cookie sheet and bake at 400 degrees for 10 to 12 mintues or until edges are brown.
- Cool on rack.
- Sprinkle with paprika and serve immediately.
Nutrition Facts : Calories 498.9, Fat 41.4, SaturatedFat 26.1, Cholesterol 119.1, Sodium 553.2, Carbohydrate 21.4, Fiber 0.8, Sugar 0.3, Protein 11
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