Brie With Artichokes Recipes

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SPINACH ARTICHOKE BAKED BRIE



Spinach Artichoke Baked Brie image

Holiday appetizers have met their match with this spinach artichoke baked brie. The crispy puff pastry encases a layer of creamy spinach and melty brie, making the perfect mashup. Spread onto your favorite crackers or crostini and enjoy all season long.

Provided by Food Network Kitchen

Categories     appetizer

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 13

One 10-ounce box frozen leaf spinach, thawed, drained
4 ounces cream cheese, at room temperature
2 tablespoons mayonnaise
2 tablespoons sour cream
1 small clove garlic, grated
1/4 cup canned artichoke hearts (about 2), drained well and coarsely chopped
1/4 cup shredded whole-milk mozzarella
2 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper
1 large egg, lightly beaten
One sheet frozen puff pastry (from a 17.3-ounce box), thawed
One 16-ounce wheel of brie
Crackers and crostini, for serving

Steps:

  • Put the spinach in a clean kitchen towel over a bowl or the sink and twist to squeeze out all the moisture. Coarsely chop.
  • Put the cream cheese, mayonnaise, sour cream and garlic in a large bowl; mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and Parmesan, mixing to combine. Season with salt and pepper, then refrigerate until ready to use.
  • Line a baking sheet with parchment paper. Whisk the egg with a splash of water in a small bowl. Roll out the puff pastry to a 13-by-12-inch wide rectangle. Cut a 1-inch wide strip of dough off the shorter end to create a 12-by-12-inch square, reserving the strip for decorating. Transfer the square to the prepared baking sheet. Place the wheel of brie in the center of the dough. Top with the chilled spinach-artichoke mixture. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Form the reserved strip of dough into a bow. Brush a little egg wash on the center of the pastry and gently press the bow on top to secure. Brush the bow and the entire exterior of the pastry with the egg wash, then return it to the refrigerator to chill, about 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Bake until the pastry is golden brown and cooked through, about 40 minutes. Let sit for 15 minutes, then serve warm with crackers and/or crostini.

BRIE WITH ARTICHOKES



Brie with Artichokes image

If you're looking for something special for your holiday hors d' oeuvres table, this tangy out-of-the-ordinary appetizer will fill the bill. "It is so popular with my friends that I try to keep Brie cheese and artichoke hearts on hand at all time," relates Lucy Banks from Jackson, Mississippi.

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 round (4-1/2 ounces) Brie cheese
1/3 cup chopped water-packed artichoke hearts, rinsed and drained
2 teaspoons minced fresh basil
1 teaspoon olive oil
1 garlic clove, minced
Salt and cayenne pepper to taste
Assorted crackers

Steps:

  • Slice Brie in half horizontally. Place the bottom half in a small round baking dish or pie plate. Combine the artichokes, basil, oil, garlic, salt and cayenne; spread over Brie. , Replace top. Bake, uncovered, at 350° for 10-15 minutes or until heated through. Serve with crackers.

Nutrition Facts :

AIR FRYER BAKED BRIE WITH PESTO, SUNDRIED TOMATOES AND ARTICHOKE HEARTS



Air Fryer Baked Brie with Pesto, Sundried Tomatoes and Artichoke Hearts image

Thanks to the air fryer, not only does puff pastry get perfectly golden brown and flakey, the overall cook time is a fraction of what it would take in a standard oven. Layered with pesto, sundried tomatoes and marinated artichoke hearts, this crowd-pleaser is loaded with flavor and festive charm.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 11

1 demi baguette, thinly sliced on the bias
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/3 cup marinated artichoke hearts, chopped
1/3 cup sundried tomatoes, chopped
3 tablespoons store-bought basil pesto
1 large egg
All-purpose flour, for dusting
One sheet frozen puff pastry (from a 17.3-ounce box), thawed
One 8-ounce wheel of brie
Crackers, sliced red bell peppers and endive, for serving

Steps:

  • Preheat an air fryer to 350°F.
  • Brush both sides of the sliced bread with the olive oil and season with a pinch of salt and several grinds of black pepper. Transfer to the air fryer basket, shingling the slices so they all fit snuggly. Air fry until golden brown and toasted, flipping halfway through, about 4 minutes.
  • Meanwhile, stir together the artichokes, sundried tomatoes and 2 tablespoons of the pesto in a medium bowl until evenly combined. Set aside. Whisk the egg with a splash of water in a small bowl and set the egg wash aside.
  • Dust a clean worksurface or cutting board lightly with flour. Roll out the puff pastry to a 14-by-12-inch rectangle. Cut 1/4-inch-wide strips of dough off the shorter end to create a 12-by-12-inch square, reserving the strips for decorating.
  • Brush the center of the square of puff pastry lightly with the egg wash. Lay the reserved strips at an angle in a crisscross pattern in the center of the square of pastry, 4 going in one direction and 4 in the other. Press down gently to adhere. Place a piece of parchment paper on top of the puff pastry, then use the parchment paper to help flip the whole thing over so the crisscross pattern is now facing down.
  • Spoon the artichoke-sundried tomato mixture into the center of the dough, then top with the remaining 1 tablespoon of pesto and the wheel of brie. Fold the puff pastry up and over the brie, brushing the edges with a little egg wash and pinching to seal. Flip the puff pastry-wrapped brie over so the crisscross design is now on top. Brush the entire exterior of the pastry with the egg wash, then refrigerate until the pastry is chilled, 20 to 30 minutes.
  • Preheat an air fryer to 375°F. Place the brie in the center of the air fryer basket and air fry until the pastry is golden brown and cooked through, about 18 minutes.
  • Let sit for 5 minutes, then serve warm with the toasted bread, crackers, sliced bell peppers and endive.

ARTICHOKE-BRIE DIP



Artichoke-Brie Dip image

This dip is total decadence for artichoke or brie lovers! Served warm with party rye, sourdough bread or crackers, it is sure to be a hit! You can use marinated or water pack artichokes depending on your personal preference. I remove the rind from the Brie prior to use.

Provided by GrammaJeanne

Categories     Lunch/Snacks

Time 40m

Yield 4 cups

Number Of Ingredients 9

2 (6 ounce) jars artichokes, drained & chopped
1 (8 ounce) package cream cheese, softened
1 cup mayonnaise
2 tablespoons green onions, chopped fine
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 garlic clove, minced
1 (8 ounce) package brie cheese, cut in small pieces

Steps:

  • Combine artichokes, cream cheese, mayonnaise, green onion, oregano, salt, pepper & garlic until well blended.
  • Add Brie and mix well.
  • Put in 9" greased pie plate or baking dish and bake at 375 degrees for 15-20 minutes.
  • Serve warm. Great with party rye, sourdough bread, or crackers.

BRIE-STUFFED BAKED ARTICHOKES



Brie-Stuffed Baked Artichokes image

Serve up some comfort in the form of crispy, cheese-stuffed artichokes. So indulgent and so easy!

Provided by Tieghan Gerard

Categories     Appetizer

Time 35m

Yield 3

Number Of Ingredients 9

3 large artichokes
8 oz Brie cheese, rind removed, cut into chunks
1/3 cup heavy whipping cream
1 egg yolk
1/2 cup grated Parmesan cheese
Pepper
1/3 cup Progresso™ plain bread crumbs
2 tablespoons butter
1 teaspoon dried thyme leaves

Steps:

  • Heat large pot of salted water to boiling. Cut off and discard top one-third of artichokes. Place artichokes in boiling water; boil 10 minutes, then drain upside down in colander.
  • Grease or spray 8- or 9-inch pie plate; place artichokes upright in pie plate. If needed, trim ends of artichokes so they sit flat in pie plate.
  • In 1-quart saucepan, heat Brie and cream over low heat, stirring occasionally, until smooth and creamy. Turn off heat and, while still stirring, add egg yolk and 1/4 cup of the Parmesan cheese. Season with pepper.
  • Set oven control to low broil, and position rack close to bottom of oven.
  • Fill artichokes with cheese sauce. Sauce should cover tops and fill into artichoke leaves.
  • In medium bowl, mix remaining 1/4 cup Parmesan cheese, the bread crumbs, butter and thyme. Sprinkle over tops of artichokes.
  • Broil 3 to 5 minutes, watching carefully, until golden.

Nutrition Facts : Calories 630, Carbohydrate 28 g, Cholesterol 200 mg, Fat 4 1/2, Fiber 9 g, Protein 30 g, SaturatedFat 27 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 3 g, TransFat 1 g

BAKED CRAB, BRIE, AND ARTICHOKE DIP



Baked Crab, Brie, and Artichoke Dip image

Categories     Condiment/Spread     Herb     Bake     Cocktail Party     Brie     Crab     Artichoke     Gourmet

Yield Makes 6 to 8 hors d'oeuvre or first-course servings

Number Of Ingredients 16

1 medium leek (white part only)
1 medium Vidalia or other sweet onion
1/2 cup drained canned artichoke hearts
1/2 cup thawed frozen chopped spinach
1 pound Brie
2 tablespoons minced garlic
2 tablespoons olive oil
1/4 cup Riesling or other medium-dry white wine
2/3 cup heavy cream
3 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped fresh dill leaves
1 tablespoon finely chopped fresh tarragon leaves
1 pound fresh jumbo lump crab meat
2 tablespoons Dijon mustard
1 teaspoon Tabasco, or to taste
Accompaniment: toasted thin baguette slices

Steps:

  • Preheat oven to 425°F and lightly oil an 11-inch gratin or other shallow baking dish (about 6-cup).
  • Trim and finely chop leek. In a large bowl of water wash leek well and lift from water into a large sieve to drain. Finely chop onion. Rinse and finely chop artichoke hearts. Squeeze dry and finely chop spinach. Discard rind from Brie and cut into 1/4-inch pieces.
  • In a heavy skillet cook leek, onion, and garlic in oil over moderate heat, stirring, until pale golden and stir in artichoke hearts and spinach. Add wine and cook, stirring, 3 minutes. Add cream and simmer, stirring, 1 minute. Add Brie, stirring until it just begins to melt. Remove skillet from heat and stir herbs into mixture.
  • Pick over crab meat. In a large bowl stir together crab meat, mustard, Tabasco, and salt and pepper to taste and stir in cheese mixture. Spread mixture evenly in baking dish and bake in middle of oven 15 to 20 minutes, or until golden.
  • Serve dip hot with toasts.

BRIE AND ARTICHOKE CUSTARD PIE



Brie and Artichoke Custard Pie image

Provided by Craig Claiborne

Categories     dinner, appetizer, main course

Time 1h35m

Yield 8 servings

Number Of Ingredients 16

3 medium-size artichoke bottoms, cooked, (see instructions for preparing them)
Melted butter for greasing a pan
1/2 pound fresh spinach
1 tablespoon corn, peanut or vegetable oil
1/2 cup finely chopped onion
1 teaspoon finely minced garlic
6 large eggs
1 1/2 cups heavy cream
1/2 cup milk
1/8 teaspoon freshly grated nutmeg
Salt to taste, if desired
Freshly ground pepper to taste
1 cooked medium-size potato, about 1/3 pound, or 1/2 cup leftover mashed potato
1 6-ounce wedge of Brie
1 tablespoon finely chopped parsley
Tomato sauce for custard pie (see recipe)

Steps:

  • Prepare the artichoke bottoms, and let them stand in their cooking liquid until ready to use. Drain and scoop away the fuzzy choke from each. Cut the artichoke bottoms into 1/4-inch-thick slices. There should be about 1 cup. Set aside.
  • Preheat the oven to 375 degrees.
  • Use a springform pan, 10 by 2 inches, with a removable bottom. Line the bottom and sides of the pan with wide aluminum foil, and brush all over with melted butter. Set aside.
  • Rinse the spinach well. Pull or cut off and discard any tough stems; discard blemished leaves. Drain the spinach well. There should be about 3 cups loosely packed.
  • In a saucepan, bring to a boil enough water to cover the spinach when it is added. Add the spinach, stirring it into the water. Cook about 1 minute or until wilted. Drain well. Squeeze to extract excess liquid. There should be about 1/2 cup. Chop the spinach, and set aside.
  • Heat the oil in a skillet, and add the onion and garlic. Add the spinach and toss to blend.
  • Break the eggs into a mixing bowl, and beat well. Beat in the cream and milk. Add the nutmeg, salt and pepper. Add the spinach mixture and blend.
  • If a whole cooked potato is used, peel it and put it through a food mill or potato ricer. There should be about 1/2 cup. Add the mashed potato to the custard, and blend evenly. Pour the custard into the prepared pan, and place it in the oven. Bake 8 minutes.
  • Meanwhile, trim off and discard the tough outer coating from the Brie. Cut the cheese lengthwise into 1/4-inch-thick wedges.
  • Remove the pan from the oven, and sprinkle the artichoke pieces evenly over the top. Lay the strips of Brie flat in a circle like the spokes of a wheel around the top of the custard. Sprinkle the top with parsley, and return the pan to the oven. Bake 45 minutes or until a cake tester or thin skewer inserted into the center comes out clean. Let the pie stand for 10 minutes before unmolding.
  • To unmold, remove the circle of metal from around the pie. Pull down the foil. You may cut the pie into 8 wedges and serve it on plates directly from the kitchen. Or if you wish to display it, place a round plate over the top of the pie. Invert the pie onto this plate, remove the foil, and then place a serving plate over the bottom of the pie. Repeat the procedure, turning the pie right-side-up. Serve cut into 8 wedges with the tomato sauce on the side.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 31 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 17 grams, Sodium 535 milligrams, Sugar 3 grams, TransFat 0 grams

BAKED BRIE PASTRIES WITH ARTICHOKE AND PROSCIUTTO



Baked Brie Pastries With Artichoke and Prosciutto image

I needed an appetizer for a dinner last night, and had all these ingredients at home. These came out wonderfully well! Very tasty. :)

Provided by Julesong

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 sheet puff pastry, cut into 9 squares (8 ounces, 1/2 package approx)
6 ounces brie cheese (without rind)
1 cup finely chopped marinated artichoke hearts
2 tablespoons chopped basil
1/4 teaspoon balsamic vinegar
1/4 teaspoon salt
3 dashes fresh ground pepper, to taste
1/2 cup chopped prosciutto, ends (1/2 cup chopped thick-cut proscuitto)
1/4 cup grated parmesan cheese

Steps:

  • Preheat oven to 350 degrees F.
  • If you have frozen puff pastry, allow it to thaw.
  • Cut the sheet into 9 squares.
  • Push the squares into 9 of the spaces a lightly sprayed muffin tin.
  • In the food processor, whir enough artichoke hearts to make 1 cup of them when they are very finely chopped.
  • In a bowl, combine the artichoke, basil, vinegar, salt, and pepper.
  • Place about 3/4 to 1 teaspoon brie in the bottom of each puff pastry in the muffin tin (note: brie is much easier to cut when it is very cold).
  • Add about 1 1/2 teaspoon of the artichoke mixture on top of the brie (use up all of the mixture).
  • Top each with the chopped prosciutto and sprinkle with Parmesan.
  • Bake at 350 degrees F for about 15 minutes, or until the puff pastry is golden.
  • Let sit for about 5 minutes before serving (the brie will be *very* hot).
  • Makes 9 appetizers, about 6 servings since some people will have two.

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From stolenrecipes.net


SPINACH ARTICHOKE BAKED BRIE - ERMHEARTS
2020-04-19 Cut a 1-inch wide strip of dough off the shorter end to create a 12-by-12-inch square, reserving the strip for decorating. Transfer the square to the prepared baking sheet. Place the wheel of brie in the center of the dough. Top with the chilled spinach-artichoke mixture. Fold the puff pastry up and over the brie, brushing the edges with a ...
From ermhearts.com


BRIE WITH ARTICHOKES | APPETIZER RECIPES, SAVORY APPETIZER, …
Nov 18, 2015 - If you're looking for something special for your holiday hors d' oeuvres table, this tangy out-of-the-ordinary appetizer will fill the bill. "It is so popular with my friends that I try to keep Brie cheese and artichoke hearts on hand at all time," …
From pinterest.com


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