Baked Brie and Roasted Garlic
4 large heads garlic (at least 2 1/2-inch diameter)
1/3 cup olive oil
1 teaspoon coarse salt
4 (4 ounce) wheels brie cheese
Toasted baguette slices
Preheat oven to 350 degrees F.
Remove all but one layer of skin from garlic; do not expose flesh. Arrange garlic tightly in small baking dish. Drizzle with oil. Sprinkle with salt. Cover with foil. Bake until garlic is very tender, 75 to 90 minutes.
Preheat broiler. Score a large X in top of each wheel of Brie cheese. Set each in small baking dish. Broil until browned and bubbly, 5 to 7 minutes. Serve immediately with garlic and toasted baguette slices.
Makes 8 servings.
Chili Brie in Sourdough
Posted by Vicki at recipegoldmine.com 12/17/2001 3:31 pm
I can”t wait to try this one! I love this kind of thing. Here”s another one that is really good.
This was from a McCormick insert in the paper a couple years ago. It is one of my family?s favorites now.
1 (1 pound) round loaf sourdough bread
1 (8 ounce) wheel brie cheese
1 tablespoon soft butter
1 teaspoon chili powder
1/2 teaspoon dry ground mustard
1/2 teaspoon garlic powder
1/2 teaspoon sugar
Heat oven to 350 degrees F.
Combine spices and sugar; set aside.
Cut circle in top of bread and remove bread center to make room for brie. Spread butter in bread; sprinkle with 2 teaspoons spice mixture. With knife, make 2-inch cuts around edge of bread at 1-inch intervals. Remove rind from brie and place in bread. Sprinkle brie with remaining spice. Replace top of bread. Bake on baking sheet 20-30 minutes.
To serve, remove bread top and break into bite size pieces. Dip bread pieces in hot brie.
Mexican Baked Brie
1 1/2 cups orange marmalade
1/4 cup Grand Marnier
Puff Pastry Sheet
Slice banana very thinly. De-seed and chop jalapeno. Chop cilantro leaves. Toast almonds until golden.
In a saucepan, combine marmalade and Grand Marnier and cook until bubbly. Set aside one-quarter cup of mixture. Add jalapenos to remaining mixture and saut? until soft. Add cilantro and saut? approximately one minute. Remove from heat.
Slice Brie down the middle, horizontally and place banana slices and small amount of orange mixture on top of bottom half. Top with other half of Brie. Place pastry on oven safe platter and add the remaining bananas, orange mixture and toasted almonds; top with Brie. Wrap pastry in a blanket form and turn over. Vent the Brie and brush with beaten egg yolk. Bake at 350 degrees F until bubbly and golden brown. Let set for at least 10 minutes.
Drizzle with remaining orange mixture. Garnish with mandarin orange slices and orange spirals.
Serve with crisp, salty crackers.
Brie with Raspberry Sauce
1 (8 ounce) Brie cheese round
1/4 cup raspberry preserves
1 tablespoon sliced almonds
Place the Brie in a microwave-safe 9-inch pie plate. Spread the raspberry preserves over the top. Microwave at 50% power for 2 minutes, or until warmed through. Sprinkle with the almonds and serve warm.
Serve this with crackers and/or apple slices.
Yields 8 servings
Candied Brie with Apple Wedges
One (4-inch) round brie cheese
1 tablespoon unsalted butter
2 tablespoons packed light brown sugar
Juice of 1/2 lemon
1 large tart apple, such as Granny Smith, cut into about 12 wedges
5 pecan halves
Preheat the oven to 275 degrees F.
Place the brie on a baking sheet. Bake for about 15 minutes, or until softened and warm.
Meanwhile, melt the butter in a small nonstick saucepan over medium heat. Reduce the heat to medium-low; add the brown sugar and stir occasionally until melted.
Make acidulated water by mixing the lemon juice into a small bowl of water. Dip the apple wedges into the water.
Place the warm cheese in a small serving bowl or on a small plate. Drizzle with the warm sauce. Garnish with the pecans in a pinwheel formation. Surround the cheese with the apple wedges.