|
Baked Brie
Two ways to treat this delicious treat…one sweet, one savory.
Baked Brie with Apricots in Puff Pastry
• 2 lb wheel Brie
• 1/4 cup white wine
• 1/4 cup dried apricots
• 1/8 cup toasted walnuts, chopped
• 1 sheet puff pastry, thawed
• 1 egg yolk
• 1 tb sp water
Place Brie in the freezer for 30 minutes for slicing. In a saucepan, bring wine and fruit to a boil and remove from heat. Cool. Cut Brie in half lengthwise.
Chop fruit into 1/4-inch pieces and mix with toasted walnuts. Place mixture on bottom half of Brie, spread evenly and cover with top half. Roll out thawed puff pastry to about half the original thickness or until it will cover both the top and bottom of the brie. Whip egg yolk and water. Place filled brie in the center of the rolled out dough and wrap brie completely, sealing dough with egg wash.
Chill for half an hour. Preheat oven to 400°F. Brush with egg wash. Bake on a greased baking sheet for 20-30 minutes or until golden brown. Cool for a few minutes and serve with freshly sliced baguette or toasted croutons.…
Pesto–Pine Nut Filling • 1/2 cup pesto
• 3 tb sp toasted pine nuts
Prepare brie as above. Spread pesto over bottom half, sprinkle pine nuts over evenly. Place top on pesto and continue with pastry wrapping and baking instructions as above.
Holiday Bruschetti
Toast bread slices and top with these different flavors.
Basic Toast Recipe • 1 long loaf Italian bread
• 1 garlic clove, cut in half
Preheat oven to 350° F. Slice bread diagonally into scant 1/2-inch-thick slices. Place slices on 2 cookie sheets.
Toast bread on 2 oven racks 15 minutes or until crusty and dry, turning slices once. Cool slightly on wire racks. Rub 1 side of each warm toast slice with cut side of garlic.
Tomato And Basil Bruschetta • 11/4 lbs ripe plum tomatoes
seeded and chopped
• 2 tb sp thinly sliced fresh basil
• 2 tb sp extra virgin olive oil
• 1/4 tsp salt
• 1/8 tsp ground black pepper
In a small bowl, gently toss tomatoes, basil, oil, salt and pepper until combined. Spoon 1 heaping tb sp mixture on garlic-rubbed toast.
Tuscan Ham & Mozzarella • thin slices parma ham
• thin slices mozzarella
• anchovies
Place on top of each toast, ham, mozzarella & anchovy. Put it under the broiler for 3 to 4 minutes to melt cheese.
Rosemary–Garlic Bruschetta • 1 cup olive oil
• 1 large fresh rosemary sprig – chopped
• 6 cloves garlic, chopped
In a 2-cup jar, combine olive oil, rosemary, and garlic. Cover and let marry 4 hours. Heat broiler. Brush 1&1/2 tsp. of oil on each side of bread. Place bread under broiler for about 1 minute to heat through.
|
