Brie Parmesan Coated Recipes

PARMESAN-COATED BRIE

Parmesan-Coated Brie image

This is such a wonderful appetizer! Your guests will be impressed. A golden exterior gives way to warm, melty cheese, making this perfect for sliced French bread or crackers. -Karen Grant, Tulare, California

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 large egg
1 tablespoon water
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 round (8 ounces) Brie cheese or Brie cheese with herbs
1/4 cup canola oil
Assorted crackers and/or fresh fruit

Steps:

In a shallow bowl, combine egg and water. In another bowl, combine bread crumbs and Parmesan cheese. Dip Brie in egg mixture, turning to coat all sides; coat with crumb mixture. Repeat. , In a small skillet, cook Brie in oil over medium heat until golden brown, about 2 minutes on each side. Serve with crackers and/or fresh fruit.

Nutrition Facts : Calories 202 calories, Fat 16g fat (6g saturated fat), Cholesterol 57mg cholesterol, Sodium 333mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein.

BAKED BRIE WITH ROASTED GARLIC

Baked Brie with Roasted Garlic image

"The garlic is mellow and sweet in this recipe," says Lara Pennell of Mauldin, South Carolina. "I never fail to get compliments when I serve this as a first course-even brie-haters are converted!"

Provided by Taste of Home

Categories Appetizers

Time 1h20m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 whole garlic bulb
1-1/2 teaspoons plus 1 tablespoon olive oil, divided
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 round loaf (1 pound) sourdough bread
1 round (8 ounces) Brie cheese
1 loaf (10-1/2 ounces) French bread baguette, sliced and toasted
Red and green grapes

Steps:

Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off bulb. Brush with 1-1/2 teaspoons oil; sprinkle with rosemary. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. , Meanwhile, cut the top fourth off the loaf of bread; carefully hollow out enough of the bottom of the bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread. , Cool garlic for 10-15 minutes. Reduce heat to 375°. Squeeze softened garlic into a bowl and mash with a fork; spread over cheese. Replace bread top; brush outside of bread with remaining oil. Wrap in heavy-duty foil. , Bake for 45-50 minutes or until cheese is melted. Serve with toasted baguette, grapes and reserved bread cubes.

Nutrition Facts :

BRIE - PARMESAN-COATED

BRIE - PARMESAN-COATED image

Categories Cheese Appetizer

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 egg
1 tablespoon water
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1 round (8 ounces) Brie cheese or Brie cheese with herbs
1/4 cup canola oil
Assorted crackers and/or fresh fruit

Steps:

In a shallow bowl, combine egg and water. In another bowl, combine bread crumbs and Parmesan cheese. Dip Brie in egg mixture, turning to coat all sides; coat with crumb mixture. Repeat. In a small skillet, cook Brie in oil over medium heat for 2 minutes on each side or until golden brown. Serve with crackers and/or fresh fruit.

BRIE AND PARMESAN POLENTA

Brie and Parmesan Polenta image

Categories Cheese Side Vegetarian Quick & Easy Brie Parmesan Cornmeal Winter Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

5 1/2 cups (or more) water
1 teaspoon salt
1 garlic clove, pressed
1 1/2 cups coarse-ground or regular white or yellow cornmeal
5 ounces chilled Brie (rind removed), cut into 1/2-inch pieces
1 1/4 cups freshly grated Parmesan cheese (about 4 ounces)
Cayenne pepper
Ground white pepper
Ground nutmeg

Steps:

Bring 5 1/2 cups water, salt, and garlic to boil in heavy large saucepan over medium-high heat. Gradually add cornmeal, whisking until smooth. Reduce heat to medium and simmer until thick and creamy, whisking constantly, about 8 minutes. Stir in Brie and half of Parmesan cheese. Season to taste with cayenne pepper, white pepper, and nutmeg. Whisk until polenta thickens slightly, about 2 minutes. Transfer to large bowl. Sprinkle with remaining Parmesan cheese and serve. (Can be made 2 hours ahead. Cover and let stand at room temperature. Rewarm in 450°F oven for 10 minutes, thinning with more water if needed.)

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