GRILLED BRIE AND PEAR SANDWICH
This grilled Brie and pear sandwich is dedicated to National Grilled Cheese Sandwich Day, which happens every April 12, thanks mostly to bored food bloggers and cheese-industry marketing cartels. I'm looking at you, Wisconsin.
Provided by Chef John
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 15m
Yield 1
Number Of Ingredients 7
Steps:
- Generously butter one side of each slice of bread.
- Heat a skillet over medium heat.
- Place bread slices butter-side down into hot skillet. Arrange Brie cheese slices on top of each piece of bread. Sprinkle thyme and cracked black pepper over the top.
- Spread pear slices in a single layer over the Brie cheese on one slice of bread and top with a pinch of salt.
- Flip the slice of bread without pears onto the slice of bread with the pear slices. Continue cooking sandwich until cheese and pear are heated through and cheese is melted, 2 to 3 minutes per side. Transfer to a plate and cut into halves.
Nutrition Facts : Calories 670.3 calories, Carbohydrate 56.5 g, Cholesterol 121.1 mg, Fat 41.3 g, Fiber 6.3 g, Protein 22 g, SaturatedFat 25.5 g, Sodium 998.4 mg, Sugar 10.4 g
BRIE, PEAR, AND WALNUT BRAID RECIPE
Provided by mona
Number Of Ingredients 11
Steps:
- Preheat oven to 450o F Heat oil and butter in a fry pan. Add onion and sugar and cook until onions are golden brown - about 20-30 minutes. Stir in cranberries and walnuts and remove from heat. Set aside. Roll pastry into 12" x 9" rectangle and spread mustard along the middle third. Spoon onion mixture over mustard. Top with brie and pear. Make 1" diagonal slices along both sides of pastry. Alternating sides, fold strips over centre brushing each slice with egg. Brush top with egg. Transfer to parchment lined baking sheet. Bake 25 minutes until pastry is golden.
BRIE WITH PEAR TOPPING
"I prepared this for a party, and everyone thought it was great," writes Mary Ann Zadvorny of Stoney Creek, Ontario. "It is fast, easy and impressive.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Place cheese in an ungreased oven-proof serving dish. Top with pear slices. Sprinkle with brown sugar and pecans. Dot with butter. Bake at 400° for 5-10 minutes or until cheese is softened. Serve with crackers.
Nutrition Facts : Calories 117 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 180mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 6g protein.
BRIE, PEAR AND WALNUT BRAID
Make and share this Brie, Pear and Walnut Braid recipe from Food.com.
Provided by Crystal
Categories Savory Pies
Time 1h10m
Yield 1 Braid, 8 serving(s)
Number Of Ingredients 11
Steps:
- Thaw puff pastry.
- Preheat oven to 450F.
- In a large, flat bottomed pan, heat oil and butter over medium heat. Add onion and sugar,stirring occasionally for 20 - 30 minutes or until caramelized and golden brown. Stir in walnuts and cranberries. Remove from heat and set aside.
- On a lightly floured surface, roll out pastry into 12" x 9" rectangle. Spread the mustard along the middle third of the pastry.
- Spoon onion mixture over the mustard. Top with brie and pear slices.
- Starting at the left top corner of the outside long edge of pastry, make diagonal cuts 1" apart, almost to the filling (like the left side of a V).
- Repeat on the right side in the opposite direction. Alternating strips from side to side, fold over filling to resemble a braid, brushing each strip with beaten egg to secure. Brush top with beaten egg.
- Transfer to parchment lined baking sheet. Bake in preheated oven for about 25 minutes, or until pastry is golden and pears are tender.
- Remove baking sheet from oven and let cool slightly. Cut into 8 pieces.
- May be made ahead up to 4 hours. Loosely cover with foil and set aside. Reheat in a 350F oven for 8-10 minutes and serve.
Nutrition Facts : Calories 299, Fat 21.5, SaturatedFat 6.6, Cholesterol 68.3, Sodium 197.8, Carbohydrate 19.9, Fiber 1.6, Sugar 3.7, Protein 7.6
BUTTERY BRIE AND PEAR BITES
Make and share this Buttery Brie and Pear Bites recipe from Food.com.
Provided by Rita1652
Categories Lunch/Snacks
Time 25m
Yield 4-8 serving(s)
Number Of Ingredients 5
Steps:
- Melt butter in a small pan over medium-high heat
- add walnuts and toast until lightly browned, about 2 minutes.
- Remove from heat and set aside.
- Preheat oven to 300°F.
- On the bread slices, place equal amounts of the walnuts, and, pear, and top with brie.
- place on a baking sheet and bake until cheese is melted about 10 minutes.
Nutrition Facts : Calories 535.5, Fat 37.7, SaturatedFat 12.9, Cholesterol 60.6, Sodium 592.2, Carbohydrate 33.2, Fiber 4.8, Sugar 7, Protein 20
BAKED BRIE WITH CARAMELIZED PEARS, SHALLOTS AND THYME
Brie baked in a round sourdough bread bowl makes this ultimately easy! You could substitute a sweet chutney for the topping for even easier prep. I microwaved the final product for a few minutes to speed up the cooking (couldn't wait for it to be ready!)
Provided by Heidi T
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium heat. Add shallot; cook and stir for 1 minute to soften. Add thinly sliced pears; cook until soft, about 5 minutes. Pour in white wine, brown sugar, thyme, salt, and pepper; increase heat to medium-high and simmer until the liquid has evaporated, and the pears have lightly caramelized, about 10 minutes. Set aside.
- Cut a Brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. Cut the removed bread into pieces for serving, set aside. Score the Brie around it's edge, using a paring knife to cut 1/4-inch deep. Cut in half by looping an 18-inch piece of very thin string, or unflavored dental floss around the scored Brie and pulling the ends in opposite directions.
- Place the bottom half of the Brie, cut-side-up, into the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top, spread with remaining pear mixture, and sprinkle with remaining slivered almonds. Place on a baking sheet.
- Bake in preheated oven for 45 minutes or until soft and gooey. Serve with sliced sourdough bread and crackers.
Nutrition Facts : Calories 416.8 calories, Carbohydrate 42.9 g, Cholesterol 32.2 mg, Fat 21.1 g, Fiber 3.2 g, Protein 12.8 g, SaturatedFat 7.8 g, Sodium 649.7 mg, Sugar 7.6 g
BAKED BRIE WITH PEAR, CRANBERRY & WALNUT CONSERVE RECIPE - (4.7/5)
Provided by sesimneal
Number Of Ingredients 12
Steps:
- To make the conserve: 1. Heat the butter in a heavy pan over medium heat until it begins to foam 2. Add the pears and cook stirring for 2 - 3 minutes, until the pear is tender 3. Stir in the brown sugar, dried cranberries, walnuts and spices 4. Continue cooking for 10 minutes, then set aside and cool to room temperature To make the brie: 1. Put Brie on a work surface and with a 2-inch round cutter cut out 10 rounds 2. On a lightly floured surface unfold 1 pastry sheet (do not roll out pastry) and with a 2 1/4-inch round cutter cut out 10 rounds 3. Unfold remaining 3 pastry sheets and with a 5-inch round cutter cut out 10 rounds 4. On cleaned work surface arrange 1 large pastry round and brush top with some egg. Center 1 cheese round on pastry and wrap pastry up over cheese to form a 3/4-inch border on top of cheese. Brush border with some remaining egg and top with 1 small pastry round, pressing edges of dough together gently but firmly to seal. Brush round with some remaining egg and chill on a baking sheet. Make more wrapped Brie with remaining pastry and cheese rounds in same manner. Chill each wrapped Brie, uncovered, at least 30 minutes 5. Preheat oven to 425 F. and lightly grease a baking sheet. 6. Bake Brie on baking sheet in middle of oven 15 minutes, or until puffed and golden. 7. Cool Brie on baking sheet on a rack about 10 minutes before serving. Serve warm * Chef Phil likes to serve the brie on a bed of frisèe with a spoonful of the conserve. The bitter frisèe provides a nice contrast of flavors with the creamy and buttery brie. The conserve can be made ahead, cooled and refrigerated up to a week. Allow to come to room temperature before serving.
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