CrÈme De Brie Treasure Chest Recipes

CRèME DE BRIE TREASURE CHEST

Steps:

• Preheat oven to 425°F. Place 1 sheet of puff pastry on a flat surface and brush the top of the entire sheet with egg wash. Place remaining sheet directly on top and roll lightly with a rolling pin to assure adherence to the bottom sheet. Divide the sheet into 6 or 8 rectangles. Score each rectangle with a knife inside the edge about ½ inch to create a lid. Bake for 8-10 minutes until golden brown and completely risen. Let cool to room temperature. Carefully remove scored section for lid and remove any excess puff pastry for the interior to form hollow cavity. Set aside. In a large sauté pan heat oil over medium high heat. Sauté scallops and shrimp for 1 minute. Add vegetables and deglaze with Brandy. Reduce heat. Add Alouette® Crème de Brie and milk or cream and bring to a simmer. Place 1 puff pastry chest in the center of a plate and spoon in seafood mixture. Garnish with cut scallions and top with puff pastry lid. Serve immediately.

CRÈME DE BRIE TREASURE CHEST

Steps:

• Preheat oven to 425°F. Place 1 sheet of puff pastry on a flat surface and brush the top of the entire sheet with egg wash. Place remaining sheet directly on top and roll lightly with a rolling pin to assure adherence to the bottom sheet. Divide the sheet into 6 or 8 rectangles. Score each rectangle with a knife inside the edge about ½ inch to create a lid. Bake for 8-10 minutes until golden brown and completely risen. Let cool to room temperature. Carefully remove scored section for lid and remove any excess puff pastry for the interior to form hollow cavity. Set aside. In a large sauté pan heat oil over medium high heat. Sauté scallops and shrimp for 1 minute. Add vegetables and deglaze with Brandy. Reduce heat. Add Alouette® Crème de Brie and milk or cream and bring to a simmer. Place 1 puff pastry chest in the center of a plate and spoon in seafood mixture. Garnish with cut scallions and top with puff pastry lid. Serve immediately.

CRèME DE BRIE® MANGO-CRANBERRY CROSTINI

Steps:

• Heat oven to 375°F
• Arrange baguette slices on large ungreased cookie sheet. Brush with olive oil. Bake 5 to 7 minutes or until lightly toasted and crisp.
• Place on 2 serving plates and cool 1 minute. Spread each with about ½ tablespoon Alouette Crème de Brie.
• In small bowl, combine chutney, and cranberries. Spoon small dollops over cheese. Garnish sparingly with mint.

CRèME DE BRIE TREASURE CHEST

Steps:

• Preheat oven to 425°F.
• Place 1 sheet of puff pastry on a flat surface and brush the top of the entire sheet with egg wash. Place remaining sheet directly on top and roll lightly with a rolling pin to assure adherence to the bottom sheet.
• Divide the sheet into 6 or 8 rectangles. Score each rectangle with a knife inside the edge about ½ inch to create a lid.
• Bake for 8-10 minutes until golden brown and completely risen.
• Let cool to room temperature.
• Carefully remove scored section for lid and remove any excess puff pastry for the interior to form hollow cavity.
• Set aside.
• In a large sauté pan heat oil over medium high heat.
• Sauté scallops and shrimp for 1 minute. Add vegetables and deglaze with Brandy.
• Reduce heat.
• Add Alouette® Crème de Brie and milk or cream and bring to a simmer.
• Place 1 puff pastry chest in the center of a plate and spoon in seafood mixture.
• Garnish with cut scallions and top with puff pastry lid. Serve immediately.