BAKED BRIE
Steps:
- Preheat the oven to 400 degrees F.
- Using a warmed sharp knife, or unflavored dental floss (See Cook's Note 1) cut the wheel of brie in half horizontally and separate the top half of the wheel from the bottom half. Sprinkle the bottom half of the brie with the dried cherries, toasted almonds, and brown sugar. Replace the top half of the brie and apply pressure to secure the stuffing. Working on a well-floured surface, roll out the puff pastry so that it will fully cover the brie. Place the brie in the middle of the puff pastry and fold the excess pastry around the wheel. Put the wheel aside. Roll out another piece of puff pastry and cut out a circle the same circumference as the top of the brie. Save the trimmings for decorations. Using a pastry brush, brush the egg on top of the brie in the puff pastry and place the circle on top. Brush the top of the circle with egg. Cut out decorations using cookie cutters or a small knife on top of the brie. Brush the entire top side of the brie with the egg and place the brie on a sheet pan lined with parchment paper. Bake for 20 to 30 minutes or until the pastry begins to turn golden brown, then turn the temperature down to 325 degrees F and bake for another 20 minutes. Serve on a pretty platter. See Cook's Note 2.
- Cook's Note 1: Instead of using a knife to cut the brie, use a piece of unflavored dental floss. Make an initial cut half way down, along the outer side of the brie with a pairing knife. Then, take a long piece of dental floss and wrap it around both hands. Starting at the front of the wheel at the initial cut, work through the wheel with the floss, separating the top half of the wheel from the bottom.
- Cook's Note 2: The brie can be made, wrapped securely and stored in the freezer up to a month ahead of time.
BAKED BRIE
Ina Garten's Baked Brie for Food Network makes a near-effortless, crowd-pleasing appetizer.
Provided by Ina Garten
Categories appetizer
Time 12m
Yield 6 to 8 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F.
- Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.
- Serve with crackers.
BAKED BRIE
Recipe video above. The world's fastest finger food, this is like the best cheese dip in the world with wow factor! Just pop a brie in the oven for 15 minutes or microwave on high for 2 minutes (seriously, no one will EVER know). Use a budget brie or camember for this, top end brie would be wasted on this recipe.Excellent shared entree or party food that's really quick and easy to prepare. Be sure to use sturdy plain or flavoured crackers, or crostini for scooping. Wafer thin crackers and chips tend to break.
Provided by Nagi | RecipeTin Eats
Time 18m
Number Of Ingredients 5
Steps:
- Preheat oven to 180°C/350°F (all oven types).
- Unwrap brie and place in a small, shallow ovenproof dish slightly larger than the brie (to be used for serving) OR a piece of crumbled baking / parchment paper (for transference). (Note 2)
- Oven: Bake for 15 to 20 minutes (for 250g/80z), or until melted through. For 500g/1lb brie, increase to 25 minutes. To check, gently touch the centre of the brie - it should feel very soft, like it is about to collapse if you press any harder.
- Microwave option: 2 minutes on high (no one will know!) in 30 second increments.
- Carefully transfer to serving plate / board - it's delicate (transfer on paper if you used paper).
- Drizzle with honey, top with sprig of thyme (if using).
- Serve immediately with crostini on the side for scooping. Provide a knife to cut through the rind and a cheese or pate knife (or similar) to scoop cheese up onto crostini or crackers (plain or fruit/nut flavoured).
Nutrition Facts : ServingSize 38 g, Calories 161 kcal, Carbohydrate 6 g, Protein 9 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 42 mg, Sodium 262 mg, Sugar 6 g
FALL SALAD WITH SPICY BRITTLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the spicy brittle: Line a baking sheet with parchment paper.
- Heat the sugar, corn syrup, butter and 1/2 cup water in a large saucepan over medium-high heat. Stir gently with a wooden spoon until the sugar has melted. Stop stirring and continue to cook, swirling the pan occasionally to ensure it cooks evenly, until the mixture reaches 300 degrees F on a candy thermometer, about 10 minutes. While this is cooking, combine the chili powder, cumin, and cayenne in a small bowl.
- Carefully, but moving quickly, stir the almonds, walnuts, pecans, pistachios and spice mixture into the sugar syrup until the nuts are coated. Pour onto the prepared baking sheet, spreading it out as evenly as possible using the back of a spoon. Sprinkle over the sea salt. Allow to cool completely, 1 to 1 1/2 hours. When cool, break into shards.
- For the salad: Fry the bacon in a skillet until crisp. Reserve 1 tablespoon bacon fat in the skillet.
- When ready to serve, arrange the salad on a large platter in layers: escarole, radicchio, carrots, apples, onion, raisins and bacon.
- Heat the skillet with the bacon fat over medium heat. Add the vinaigrette, mustard and honey and cook, stirring, until warm. Pour the dressing over the salad. Arrange the spicy brittle shards over the top. Serve immediately.
BAKED CHEESE WITH HERBS
An instant gourmet cheese dip - ridiculously simple and ready in just 20 minutes. Leave out the herbs if you like, it'll still taste great
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Snack, Starter, Supper
Time 20m
Yield Serves 4 as a starter
Number Of Ingredients 3
Steps:
- Heat oven to 200C/fan 180C/gas 6. Remove the cheese from the box and discard any wrapping, then put the cheese back in the box. Place on a baking sheet and bake for 15 mins.
- Remove from the oven and take off the lid. Cut a large cross through the top of the cheese, then peel back the quarters of rind. Scatter over chopped herbs and serve with pitta crisps or breadsticks.
Nutrition Facts : Calories 183 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 0.96 milligram of sodium
BAKED BRIE WITH MAPLE CARAMELIZED APPLES AND SPICED PRALINE BACON
This is a party in your mouth. Creamy, smoky, spicy, sweet, this recipe makes for a dramatic appetizer that will wow at your Thanksgiving cocktail hour! The recipe also works with a 16-ounce round of Brie if you're feeding a big crowd. Serve with a baguette or your favorite crackers.
Provided by Julie Hubert
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 33m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Lay bacon on the prepared baking sheet. Mix pecans, brown sugar, chili powder, and sea salt together in a bowl. Sprinkle evenly over the bacon.
- Bake in the preheated oven until crisp, and browned, 18 to 20 minutes. Transfer to a rack to cool. Chop bacon into rough pieces.
- Melt butter in a nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup. Saute, stirring only every 60 to 90 seconds, until apples are tender and brown, about 8 minutes. Mix in remaining 2 tablespoons maple syrup and cinnamon. Transfer to a bowl.
- Cut a round of parchment paper slightly larger than the round of Brie cheese. Place the Brie cheese on the parchment paper; place onto a baking sheet. Top with the cooked apples to make a big mound.
- Bake in the hot oven for 5 minutes. Add bacon-praline mixture on top of the Brie. Continue baking until top is bubbly, 2 to 3 minutes more. Transfer to a serving platter using a large spatula. Sprinkle with sea salt and rosemary.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 11.6 g, Cholesterol 39.7 mg, Fat 13.5 g, Fiber 1 g, Protein 7.5 g, SaturatedFat 7.4 g, Sodium 301.9 mg, Sugar 10 g
HONEY-BAKED BRIE WITH STRAWBERRY SALSA RECIPE - (4/5)
Provided by jnkhockey
Number Of Ingredients 7
Steps:
- In bowl, toss together strawberries, vinegar, sugar and pepper; let stand for 10 minutes. Stir in basil. Meanwhile, cut or shave top rind off brie cheese; place brie in parchment paper-lined 8-inch square baking dish. Drizzle with honey. Bake in 350°F (180°C) oven until softened, 10 to 15 minutes. Using two spatulas, transfer to platter; drizzle with any honey mixture left in pan. Serve with strawberry salsa mixture. Serve with firm, sturdy crackers, such as melba toast, grain and seed crisps, or breadsticks; toasted baguette slices; thinly sliced cured ham, such as prosciutto; whole roasted natural or blanched almonds; dried apricots.
BAKED BRIE
Serve a creamy, runny-centered, pastry-wrapped baked brie at your next party and watch your guests cluster around it, slicing off bits until it completely disappears. Don't be tempted to use a fancy, artisan brie from a cheese shop here. This recipe works best with the regular kind of brie you find at the supermarket; fancier bries may leak out of their pastry. Choose any flavor jam for the topping. Orange or ginger marmalade will give you something tangier than, say, raspberry and cherry jam, which are sweeter, more mellow options. While a wedge of brie will work in this recipe, a round of brie looks prettiest.
Provided by Melissa Clark
Categories easy, finger foods, appetizer
Time 1h
Yield 8 or more servings
Number Of Ingredients 5
Steps:
- Heat the oven to 400 degrees. Using a large chef's knife, cut the white rind off the brie and discard (this works best when the cheese is very cold).
- Roll the chilled dough to about 1/8-inch thick. Transfer the rolled dough to a baking sheet covered with parchment paper. Place the brie at the center of the dough square and then spread the jam over the top of cheese. Drape the four corners of the dough, one at a time, across the brie to enclose it. If there is too much overlapping dough, trim the sides before draping. You want the dough to just cover the brie.
- Brush the egg wash over the brie, making sure it does not pool where it meets the tray or it will stick. Sprinkle with the sugar if using. Bake on the middle rack of the oven for 35 to 45 minutes, until the pastry is golden brown and cooked through. Transfer to a wire rack and let cool for 8 to 10 minutes before serving warm.
Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 32 milligrams, Sugar 2 grams
SPIKED AUTUMN SALAD BAKED BRIE RECIPE
Provided by ltrodrigu
Number Of Ingredients 17
Steps:
- BRIE: Preheat oven to 425°F. To work with frozen kataifi, loosen or break the strands apart, keeping unworked portions moist under a damp towel. Wrap loose clumps around the entire cheese or make a crown to perch on top. Messy is beautiful and less is more-use too much and it won't crisp properly. Before baking, brush the kataifi liberally with melted butter. Place the pastry-topped cheese on a sheet pan lined with buttered parchment and bake until the kataifi is crisp and golden brown-10 to 20 minutes depending on the size of the cheese. SALAD: In a saucepan, combine water, sugar, lime juice, cloves and cardamom seeds. Bring to a boil, add rum, reduce heat and simmer 5 minutes. Strain out spices and add dried apricots and dried cranberries,. Refrigerate overnight. 1 hour before serving, toss in apples, pears and pomegranate seeds. Refrigerate 1 hour. Surround baked Brie with salad. Garnish with cilantro. Serve immediately.
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CRISPY KALE ROASTED AUTUMN SALAD WITH BRIE GRILLED
From halfbakedharvest.com
5/5 (2)Total Time 1 hr 45 minsCategory SaladCalories 386 per serving
- To make the dressing. Add the apple cider to a medium sauce pot and bring to a boil, boil for about 15 to 20 minutes or until the cider has reduced to about 1/3 cup and is thick and syrupy. Remove from the heat and stir in the honey, apple cider vinegar, olive oil, cayenne (if using), salt and pepper. Set aside
- Add the kale to a large bowl. Add 2 tablespoons olive oil, 2 tablespoons parmesan cheese and a pinch of salt and pepper. Toss well and massage the kale with your hands for a good 1 to 2 minutes. Spread on a baking sheet and bake for 15-18 minutes, tossing 1-2 times while cooking, until crispy. Remove and place in a large bowl, set aside.
- While the kale gets crispy start working on the squash. In a small bowl combine the chili powder, cinnamon, cayenne, brown sugar, salt and pepper. Mix to combine.
EASY BAKED BRIE – A COUPLE COOKS
From acouplecooks.com
4.5/5 (2)Total Time 15 minsCategory AppetizerCalories 111 per serving
- Preheat the oven to 375°F. Place the brie in a baking dish or on a parchment-lined baking sheet. Bake for 15 minutes until soft and warm: it’s done when you touch the center with your finger and it feels very liquid inside.
- Top with honey or jam, crushed pistachios, and a bit of flaky sea salt. Surround with crackers or crostini, grapes, apple, pear, etc.
EASY FALL BAKED BRIE: QUICK GLUTEN-FREE APPETIZER! - BLESS …
From blessherheartyall.com
Cuisine AmericanEstimated Reading Time 6 minsServings 8Total Time 17 mins
- Preheat your oven to 350*F. Place the wheel of cheese in the middle of a four-sided baking dish and cook for 12-14 minutes. Remove from heat and let sit for 5 minutes to cool a bit.
- While the brie is cooking, make the pecan and honey sauce. Melt the butter in a small saucepan over medium-low heat and add the pecans. Allow the pecans to cook for 5-6 minutes, until they have softened and become fragrant. Add the honey, fresh chopped herbs, and salt and pepper, stir, and allow to heat until it starts to bubble. Remove from heat.
- Once the cheese has set to cool for 5 minutes, spoon the honey pecan sauce overtop the brie and serve while still warm.
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