Trio of Brie appetizers

Brie with caramelized Shallots
¼ small brie wheel
2 large shallots, sliced
1 Tbsp Vegetable Oil
½ Tbsp butter
2 Red or Green Anjou Pears, halved and sliced.
¼” pistachios, chopped

Saute sliced shallots over med. Heat until caramelized. Arrange all ingredients on a serving dish. To pre-assemble appetizer, place slice of brie on cracker. Top with slice of pear, shallots and pisitachios.

Gooey Cashew spiced Bake Brie
¼ small brie wheel
¼ cup Salted Cashews, chopped
½ cup brown sugar
½ cup butter
¼ tsp. Cinnamon
1/8 tsp. Nutmeg
3 granny smith apples, cut into round slices

Combine sugar and butter in a pan and cook until butter has melted and sauce is combined, approx. 3 minutes. Add spices.
Lay brie in oven safe dish (same one you will serve). Top with cashews and pour sauce over brie, letting it run over the side. Cook at 350 F. for 3-5 minutes, watching closely. Cook just until brie has warmed and sauce has caramelized.
Serve with a serving spoon or cheese knife next to slices of apple. If preparing ahead, dip slices in lemon juice so they don’t brown.

Brie with Cranberry Compote
½ small brie wheel
½ cup canned (or homemade) cranberry sauce (whole, not jelly)
1 Tbsp. Sugar
Salt & Pepper to taste
1 baguette (thin), sliced at an angle.
Green Onions, finely sliced
Olive oil

Combine cranberry sauce, sugar, salt and pepper. Set aside. Slice baguette into thin (3/8″) pieces. Brush or drizzle with olive oil and bake in a 350 F. oven for 1 minute or until edges are golden. Lay a slice of brie on it and spoon approx. 1 tsp on top of brie. Place in oven at 350 for 2 minutes or until brie softens slightly. Remove, place on serving dish and sprinkle with slice green onions.

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