Baked Brie With Berry Rhubarb Compote Recipes

ONE-BITE BAKED BRIE WITH GRAPE-PECAN COMPOTE

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 FIG COMPOTE

Steps:

• Combine the figs, orange zest, thyme, brandy, sugar, vinegar, a few grinds of pepper and 1/4 cup water in a small saucepan. Bring to a boil, then reduce the heat and simmer until the liquid is syrupy and the figs are softened, 15 to 20 minutes. Transfer to a small bowl, discard the zest and thyme and let cool, about 20 minutes. Transfer to a food processor or mini chopper and pulse until mostly smooth.
• Preheat the oven to 375 degrees F. Unroll the pie dough onto a lightly floured work surface. Roll out the outer 2 inches of dough with a rolling pin to make the edge slightly thinner than the rest of the dough. Put the cheese in the center of the dough and top with the fig compote. Trim about 1 inch off the outer edge of the dough. Pull the dough up and over the cheese, folding and pleating the dough all the way around until the cheese is covered. Pinch the dough together at the top to seal.
• Transfer the wrapped cheese to a parchment-lined baking sheet. Brush the dough with the beaten egg and bake until golden brown, 30 to 35 minutes. Let cool about 10 minutes, then transfer to a cutting board to slice. Serve warm or at room temperature.

RHUBARB AND BLUEBERRY COMPOTE

Steps:

• Combine rhubarb, sugar, blueberries, vanilla extract, and cinnamon stick in a pot. Add enough water to barely cover the rhubarb. Simmer, stirring occasionally, until rhubarb is soft and broken down, 30 to 40 minutes. Discard cinnamon stick.
• Cool compote in the refrigerator until thickened, about 30 minutes.

FRUIT COMPOTE WITH BRIE

Steps:

• Place cheese on an ungreased oven-proof serving plate. Bake at 400° until cheese is softened, 8-10 minutes., Meanwhile, in a small saucepan, combine the golden raisins and cherries, apple juice and vanilla; bring to a boil. Remove from the heat; stir in preserves. Spoon over cheese. Serve with crackers.

BAKED BRIE WITH BERRY RHUBARB COMPOTE

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• In 8-inch skillet, melt butter over medium-high heat. Add rhubarb, onion and sugar; cook until rhubarb and onion are softened, juices evaporate and mixture thickens. Stir in preserves, thyme, ginger and cinnamon.
• Spoon rhubarb mixture on top of Brie cheese.
• Unroll crescent dough onto cookie sheet; press perforations to seal. Place rhubarb-topped cheese in center of dough. Gather edges of dough up and around cheese; pinch edges and top to seal.
• With pastry brush, spread beaten egg over dough.
• Bake 17 to 20 minutes or until dough is golden brown. Serve immediately.

BAKED BRIE WITH GOLDEN RAISIN COMPOTE

Steps:

• Combine first 11 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
• Uncover and cook for 5 minutes or until slightly thick, stirring occasionally. Cool.
• Preheat oven to 400 degrees.
• Divide Brie slices into 40 even pieces.
• Spread 1 1/2 tablespoons compote over each baguette slice; top each with 1 piece of cheese.
• Arrange slices on a large baking sheet. Bake at 400 degrees for 5 minutes or until cheese melts.
• Garnish with thyme sprigs, if desired.

BRIE TOASTS WITH CRANBERRY COMPOTE

Steps:

• In a small saucepan, combine the cranberries, vinegar, cranberry sauce and sugar. Cook and stir over medium heat until thickened, about 12 minutes., Brush bottoms of bread with butter; place on ungreased baking sheets. Bake at 350° for 1-2 minutes or until lightly toasted. Top bread with Brie. Bake for 4-6 minutes or until cheese is melted. Spoon cranberry mixture over cheese, about 1 tablespoon on each.

BAKED BRIE WITH APPLE COMPOTE

Steps:

• In a 2-quart sauté pan over medium heat, melt the butter.
• Add the apples and sauté, stirring occasionally, until the apples are tender and have released most of their liquid, 5 to 7 minutes.
• Add the sugar and cardamom, stir to dissolve and cook, stirring occasionally, until most of the liquid has evaporated, 12 to 15 minutes more.
• Remove from the heat and let the apple compote cool to room temperature.
• Position a rack in the center of an oven and preheat to 375 degrees F.
• Line a baking sheet with parchment paper.
• With a sharp knife, cut the cheese in half horizontally.
• On a clean work surface, place one half of the cheese, sliced side up, and evenly spread 1/2 cup of the apple compote over it. Set the other half, sliced side down, over the compote and spread an additional 1/2 cup compote over the top.
• Place the dough on a lightly floured surface and set the cheese in the center of the dough.
• Fold the dough up over the sides of the cheese, pleating the upper edges to fit snugly around the cheese.
• Pinch the dough together in the center to seal.
• Brush the dough evenly with the egg wash and place on the prepared baking sheet.
• Bake until the pastry is golden all over and crisp, 40 to 45 minutes.
• Let it rest for 5 minutes, then transfer to a platter along with a sharp knife and the crackers.
• Serve any remaining compote alongside.