Brie With Herbs In Bread Recipes
BRIE WITH HERBS IN BREAD
Provided by Jacques Pepin
Time 4h15m
Yield Six servings
Number Of Ingredients 9
Steps:
- Cut the baguette in half lengthwise and sprinkle the cut surface of each half with the oil, wine, pepper and garlic, dividing the ingredients evenly between the two halves.
- Trim the Brie to remove any crust and cut into quarter-inch slices, preferably large and thin. Spread half the herbs on the cut surface of the bottom half of the loaf and arrange the cheese slices on top. Spread the remaining herbs on top of the Brie and place the top half of the bread loaf on top to reform the loaf. Press firmly together and roll as tightly as possible in plastic wrap and then in aluminum foil. (If tightly wrapped, the bread absorbs the juices better.)
- Press the loaf between two baking sheets and refrigerate with three-to-five pounds of weight (a can or jar, perhaps) on top for four to five hours before cutting in slices to serve. It can be consumed cold or lukewarm
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 24 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 549 milligrams, Sugar 3 grams, TransFat 0 grams
HERBED BAKED BRIE
In this house we have a love of warmed, gooey baked brie. This recipe was sent to me online and is delicious, so have to save and share. Recommend serving with my recipes on here for Thyme roasted walnuts and Cranberry pear Mostarda - yum!
Provided by Bonnie G 2
Categories Cheese
Time 25m
Yield 1 wheel, 8 serving(s)
Number Of Ingredients 5
Steps:
- Place brie on a plate and freeze until very firm, about 30 minutes.
- Preheat oven to 350°. Cut off top rind of brie with a sharp knife (it's okay if you can't get the rind off in one piece; brie will smooth out as it bakes).
- Toss rosemary, thyme, and oil on a parchment-lined rimmed baking sheet until coated. Spread herbs evenly on parchment. Place brie in the center so that it covers about half of the herbs. Bake until cheese is melted, 15-20 minutes. Remove from oven and let rest to firm up slightly, about 5 minutes (if you skip this step, you risk spilling molten cheese all over your cutting board).
- Strip leaves from uncovered herbs and sprinkle over brie. Using parchment and a wide spatula, carefully slide brie and covered herbs onto a cutting board.
- Arrange mostarda, walnuts, pear slices, crackers, and baguette slices around cutting board; serve brie warm.
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