Brie Or Camembert Appetizers Recipes

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HERB AND GARLIC BAKED CAMEMBERT



Herb and Garlic Baked Camembert image

Baked Brie and Camembert, rescued from the ordinary, are even better with an herby garlicky mess slathered over them before hitting the oven.

Provided by Deb Perelman

Categories     Thanksgiving     Appetizer     Cheese     Bake     Herb     Garlic     Rosemary     Thyme

Yield 4 servings

Number Of Ingredients 8

1 [8-to-9-ounce (225-to-255-gram)] wheel Camembert
1 tablespoon (15 ml) olive oil
1 teaspoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 large garlic clove, sliced very thin
Crackers, preferably long enough to dip with, for serving

Steps:

  • Heat:
  • The oven to 350°F.
  • Assemble:
  • Most Camembert comes in a little wooden crate. If yours does, remove the crate lid and any packaging or wrappers around the cheese, and place it back inside the basket. Yes, it is safe to bake it right in there for the short time that this recipe calls for. If you're nervous about leakage, you can wrap the Camembert in foil or line the basket with parchment paper as a layer of protection. Place the cheese in the wooden crate on a baking tray.
  • With a thin sharp knife, make gridlike cuts in the cheese, 3 or 4 in each direction, about 1 inch apart and going about 1 inch deep into the cheese but without cutting through the bottom rind. Use your knife tip to "open" each cut and your fingers to press a little sliver of garlic into each cut. Combine the olive oil with the thyme, rosemary, salt, and pepper in a small dish. Spread thickly on top of the cheese.
  • Bake:
  • For 15 to 20 minutes, until the cheese is loose inside the rind. Serve immediately with crackers.

CRANBERRY-BRIE TARTLETS



Cranberry-Brie Tartlets image

My family hosts a holiday drop-in each year, and that's where these crescent tartlets made their first appearance. They're easy to make, but look like a gourmet treat. -Cindy Davis, Bonita Springs, Florida

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 4 dozen.

Number Of Ingredients 4

2 tubes (8 ounces each) refrigerated crescent rolls
6 ounces Brie cheese, rind removed
1 cup whole-berry cranberry sauce
1/2 cup chopped pecans

Steps:

  • Preheat oven to 375°. Unroll one tube of crescent dough into one long rectangle; press perforations to seal. Cut into 24 pieces; lightly press each piece onto the bottom and up sides of an ungreased mini-muffin cup. Repeat with remaining crescent dough., Place about 1 rounded teaspoon cheese in each cup; top with cranberry sauce and sprinkle with pecans. Bake 10-15 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 66 calories, Fat 4g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 98mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 2g protein.

BRIE OR CAMEMBERT APPETIZERS



Brie or Camembert Appetizers image

Another dish I would never have thought of posting because I don't think of it as a 'recipe'. Well, I've broken it down in steps and hope you'll try it. It is delicious.

Provided by evelynathens

Categories     Spreads

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

generous wedge brie cheese (sometimes, I buy those very small rounds of brie or camembert and serve one or half per person) or camembert cheese, for each person you're planning to serve (sometimes, I buy those very small rounds of brie or camembert and serve one or half per person)
milk
flour
1 egg (or 2 or 3 - again depending on how many people you're serving this to)
plain breadcrumbs
butter
lettuce leaf, chiffonade (lettuce cut in thin, strips to make an attractive plating)
fruit chutney or preserves
crusty bread

Steps:

  • Dip the wedge of brie or camembert in milk and dredge in flour.
  • Then dip in egg and breadcrumbs.
  • Let cheese'sit' for 10-15 minutes to allow coating to set.
  • Melt butter in a large skillet.
  • When hot, add as many brie/camembert slices as will fit without crowding.
  • Fry until golden-brown, turn over carefully and fry on other side.
  • Put a handful of the lettuce chiffonade on each serving plate.
  • Centre a golden brie/camembert slice on the plate.
  • Top with a spoonful of fruit chutney or preserves (or serve the chutney on the side); Cranberry Sauce is WONDERFUL with this!
  • Serve immediately with plenty of crusty bread to spread the molten cheese on.
  • Enjoy!

PEARS AND CAMEMBERT



Pears and Camembert image

The cheese should be cold, so it can be sliced; the glaze will warm it when poured on top.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1

Number Of Ingredients 8

One 8-ounce wheel Camembert or Brie cheese, cold
1 tablespoon unsalted butter
1 large Bosc pear, peeled and cut into 1/4-inch dice
2 tablespoons brandy
1 teaspoon chopped fresh rosemary, plus more for garnish
2 tablespoons balsamic vinegar
1 tablespoon honey
8 walnut halves

Steps:

  • Slice cheese wheel in half crosswise; set aside. In a medium skillet over medium heat, melt butter. Add diced pear, and cook until tender, about 3 minutes. Stir in brandy, and cook 1 minute more. Add rosemary, and stir to combine. Remove from heat, and spread pear mixture over bottom half of reserved sliced cheese wheel, reserving 2 tablespoons mixture for garnish. Transfer cheese to serving plate.
  • Return skillet to stove, and heat balsamic vinegar and honey until simmering. Simmer mixture until slightly thickened, about 3 minutes. Set aside to cool, about 5 minutes. Pour half the glaze over cheese and reserved pear mixture; top with remaining half of cheese wheel and pears. Drizzle with remaining glaze, and garnish with walnut halves and rosemary. Serve immediately.

BRIE OR CAMEMBERT, BAKED



Brie or Camembert, Baked image

This is such an easy way of baking cheese. On Sundays I usually do a Brunch and then nothing until about 3:00Pm when I serve an appetizer. This is great, It comes out perfect every time. Spread the Cheese on your crusty roll or a slice of heated baquette

Provided by Bergy

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 4

1 small 125Gram cheese wheel
1/4 cup milk
1 package Shake-n-Bake, original
2 crisp whole grain buns or 2 crisp baguette

Steps:

  • Heat oven to 400F degrees.
  • Dip cheese in the milk, both sides and the edges.
  • Dip in Shake& Bake, Dip twice if you have to.
  • The cheese must be well coated on all sides.
  • Refrigerate for 15 minutes.
  • Place cheese on a rack in a pan (in case it leaks) or place on a piece of "Release" tin foil on a tray
  • Bake for 20 min or until you can see that it has puffed.
  • Put buns, (or baquette) in the oven about 10 minutes before serving wrapped in foil.
  • Serve hot and smear the cheese on the hot bread

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