BRIE WITH ROASTED PEPPERS AND BASIL
Make and share this Brie With Roasted Peppers and Basil recipe from Food.com.
Provided by CandyTX
Categories Spreads
Time 10m
Yield 1 Block
Number Of Ingredients 7
Steps:
- Slice brie in half, horizontally.
- Layer fresh basil leaves, fresh red roasted peppers, chopped garlic, salt and pepper and a little extra virgin olive oil.
- Place second half of brie on top.
- Refrigerate before serving.
- Serve with sliced french bread.
Nutrition Facts : Calories 1643.5, Fat 139.2, SaturatedFat 80.9, Cholesterol 453.6, Sodium 3333, Carbohydrate 3.9, Fiber 0.8, Sugar 2.1, Protein 94.7
GARLIC AND RED PEPPER BAKED BRIE
This is the best Baked Brie recipe, hands down. There's a secret trick to infuse the whole wheel of cheese with tremendous flavor. It's pretty cool, and very tasty.Serve with sliced French bread or water crackers. Listen to me explain briefly about how to make this Garlicky Baked Brie, with some great tips along the way, by clicking the play button below: [sc name="bakedbrierevisedrotd"][/sc]
Provided by Christine Pittman
Categories Appetizer
Time 30m
Number Of Ingredients 8
Steps:
- Place brie on a small rimmed baking sheet. Using a fork, poke holes all over the top surface of the brie. Allow the fork to go all the way to the bottom of the cheese but do not pierce the bottom rind.
- In a medium bowl combine the bell pepper, garlic, olive oil, Dijon mustard, black pepper, and salt. Pile it on the top surface of the brie.
- Cover brie with plastic wrap and refrigerate for at least 1 hour or overnight.
- Preheat oven to 350°F.
- Bake for 15 minutes. If the brie is bulging at the sides and soft to the touch on top, it's ready. If it's not soft and bulging, bake for another 5-7 minutes but check on it every minute or so (you want to catch it at the bulging stage not at the oozing-all-over-the-pan stage).
- Sprinkle with chives, if using.
- It's nearly impossible to move the brie onto a serving plate once it's soft and gooey. I simply put a pot holder on the table and place the pan of cheese on top (be prepared for the conversation to stop and for everyone to sigh deeply in anticipation). Warn everyone that the pan is hot (mine seems to cool off pretty quickly though). Ensure that everyone has a knife for spreading. Slash the bulging rind and watch the garlicky cheesiness melt out.
Nutrition Facts : Calories 264 calories, Sugar 1.7 g, Sodium 517.6 mg, Fat 15.8 g, SaturatedFat 7.4 g, TransFat 0 g, Carbohydrate 19 g, Fiber 1.2 g, Protein 11.8 g, Cholesterol 37.9 mg
BAKED BRIE
Ina Garten's Baked Brie for Food Network makes a near-effortless, crowd-pleasing appetizer.
Provided by Ina Garten
Categories appetizer
Time 12m
Yield 6 to 8 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees F.
- Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.
- Serve with crackers.
PASTRY-WRAPPED BRIE
Go full-on kitsch with this 1970s-inspired platter: Pair grocery-store favorites like a port wine cheese ball and cubed havarti with a classic baked brie and old-school crackers. Don't forget the frilly toothpicks!
Provided by Food Network Kitchen
Categories appetizer
Number Of Ingredients 0
Steps:
- Roll out 1 sheet puff pastry into a 12-inch round on a lightly floured surface. Trim into a circle and place an 8-ounce wheel of brie in the center. Brush the pastry with egg wash; fold into the center over the brie, pressing to seal. Press a smaller round of puff pastry on top, then brush all over with more egg wash. Bake at 400 degrees F until golden, 25 minutes.
- Photography by Alison Gootee
BAKED BRIE WITH ROASTED GARLIC
"The garlic is mellow and sweet in this recipe," says Lara Pennell of Mauldin, South Carolina. "I never fail to get compliments when I serve this as a first course-even brie-haters are converted!"
Provided by Taste of Home
Categories Appetizers
Time 1h20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off bulb. Brush with 1-1/2 teaspoons oil; sprinkle with rosemary. Wrap in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. , Meanwhile, cut the top fourth off the loaf of bread; carefully hollow out enough of the bottom of the bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread. , Cool garlic for 10-15 minutes. Reduce heat to 375°. Squeeze softened garlic into a bowl and mash with a fork; spread over cheese. Replace bread top; brush outside of bread with remaining oil. Wrap in heavy-duty foil. , Bake for 45-50 minutes or until cheese is melted. Serve with toasted baguette, grapes and reserved bread cubes.
Nutrition Facts :
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 IN A BREAD BOWL RECIPE BY TASTY
Here's what you need: sourdough bread bowl, brie cheese, olive oil, white wine, garlic, bacon, pepper, fresh chive, potato chip, mini potato, spaghetti, carrot
Provided by Gwenaelle Le Cochennec
Categories Sides
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C).
- Cut off the top of the bread boule so the top surface is flat and without crust. Slice the crusty top into sticks and set aside.
- Set the brie wheel on top of the bread and cut out a hole for the brie. Set the brie aside and remove the cut out bread.
- In a small bowl, mix the olive oil with 2 cloves of garlic and brush over the bread. Set the boule aside.
- Carefully cut the top rind off of the brie wheel. Place the brie, cut-side up, inside the bread and set it on a baking sheet lined with parchment paper.
- Scoop out about a tablespoon of the center of the brie and pour the white wine into the divot.
- Top the brie with the remaining minced garlic and chopped bacon, and season with pepper. Arrange the bread sticks next to the bread on the baking sheet.
- Bake for 15- 20 minutes, until the brie is completely melted.
- Sprinkle with chives.
- Dip the bread sticks and any other dipping items you'd like in the brie.
- To reheat, bake the brie at 250°F (120°C) for about 15 minutes, until melted.
- Enjoy!
Nutrition Facts : Calories 524 calories, Carbohydrate 40 grams, Fat 29 grams, Fiber 1 gram, Protein 25 grams, Sugar 3 grams
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.
BAKED BRIE WITH GARLIC AND RED PEPPER
Two cooking methods giving: grilling and baking. From Jane Rodmell's Best Summer Weekends Cookbook.
Provided by gailanng
Categories Spreads
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Into a small skillet measure the olive oil and add the garlic. Warm the skillet over medium low heat for 5-10 minutes, stirring occasionally. The garlic should be softened but should not brown. Add the bell pepper and continue to cook for another 2-3 minutes.
- Remove skillet from heat. Stir in the lemon juice, mustard, black pepper, salt and parsley.
- Place the brie on a rimmed baking sheet. (See my note in Instruction #7 about using a heatproof skillet.) Using a fork, poke holes all over the top surface of the brie. Allow the fork to go all the way to the bottom of the cheese but do not pierce the bottom rind.
- Pile the red peppers with garlicky olive oil onto the top surface of the cheese. Use a spatula to scrape every last drip of flavored oil onto the cheese. Set aside for 15 minutes, allowing the garlic oil to drip through the holes you've made in the cheese. (You can marinate it in the refrigerator for longer, even overnight. If doing so, cover with plastic wrap before refrigerating).
- If using BBQ: Preheat BBQ to 350°F and prepare for indirect grilling. Once BBQ is heated, place the cheese-pan on the grill, being sure that it is over indirect heat (i.e., that the heat is not directly below the pan). Put the cover of the BBQ down. If using oven: Preheat oven to 350°F Once oven is preheated put in the pan of cheese.
- Bake/BBQ for 15 minutes. If the brie is bulging at the sides and soft to the touch on top, it's ready. If it's not soft and bulging, bake/BBQ for another 5-7 minutes but check on it every minute or so (you want to catch it at the bulging stage not at the oozing-all-over-the-pan stage).
- It's nearly impossible to move the brie onto a serving plate once it's soft and gooey, therefore I used a 6" cast iron skillet and served directly from it. Place the pan of cheese on top of a heat-proof pot holder or trivet. Warn Guests: Pan is HOT. Serve with slices of French bread and/or water crackers. Red grapes would be a nice addition, too.
Nutrition Facts : Calories 258.4, Fat 22.6, SaturatedFat 10.8, Cholesterol 56.8, Sodium 446.2, Carbohydrate 2, Fiber 0.5, Sugar 1, Protein 12.2
BAKED BRIE WITH PECANS
Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre. For the best texture, let the cheese cool before topping it with the syrup mixture.This recipe is by Everyday Food reader Kathy Quinn of Montclair, New Jersey.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.
- While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
- In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.
Nutrition Facts : Calories 192 g, Fat 14 g, Protein 7 g
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