Coffee Pecan Brie
1 pound shelled pecans
1 cup packed brown sugar
1 cup Kahlua
1 (16 ounce) round Brie cheese, at room temperature
Place Brie on large plate with a lip.
Coarsely chop the pecans and place them in the oven to toast lightly.
Place brown sugar and Kahlua in large frying pan over medium heat. Stir until the mixture becomes thick and bubbly (brown and on the verge of caramelizing). Add toasted pecans, bring back to a boil, and remove from heat. Pour mixture over Brie. Heat for 10 seconds in microwave or for approximately 30 seconds in a 300 degree F oven.
Serve with crackers.
Raspberry Brie Crescents
1 (8-count) roll refrigerated crescent rolls
8 teaspoons raspberry jam
4 ounces Brie cheese, cut into 4-inch long strips
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Unwrap crescent rolls; separate into triangles. Lightly spread 1 teaspoon jam across wide end of each triangle. Place cheese strip on wide end of each triangle on top of jam.
Roll each from wide to narrow point into crescent shape. Place with open cheese side up on prepared baking sheet.
Bake 10 to 12 minutes or until crescents are golden brown. Serve immediately.
Nutrition per serving: 174 calories, 15 g carbohydrate, 5g protein, 10g fat, 0g fiber, 14 mg cholesterol, 309mg sodium
Caramelized Almond Raspberry Brie
Source: Wisconsin Milk Marketing Board
1 (15 ounce) wheel Wisconsin brie cheese, chilled
2 tablespoons red raspberry jam
2 tablespoons brown sugar
1 tablespoon honey
1/4 cup sliced almonds
Brown sugar (for topping)
Sliced almonds (for topping)
Wafer or shortbread cookies
Slice brie in half horizontally. Place bottom half of brie on 10 x 15-inch jellyroll pan.
Combine jam, brown sugar, honey and almonds; spread over cut side of brie. Replace top half of brie, rind side up. Sprinkle with brown sugar and almonds.
Bake at 375 degrees F for 10 to12 minutes or until soft. Then broil 3 inches from heat for 3 to 4 minutes, or until brie is bubbly and almonds are caramelized.
Serve with cookies.
Tip: Instead of baking, Brie can be microwaved for 2 to 4 minutes or until softened.
Serves: 4 to 6
Caramelized Pear Brie
1 (8 ounce) round brie cheese
1/2 pear, thinly sliced
2 teaspoons brown sugar
1 tablespoon chopped walnuts
Place pear slices in overlapping concentric circles to cover surface of brie. Sprinkle with brown sugar, then top with walnuts. Bake in preheated 400 degree F oven for 10 to 15 minutes, or until soft in center. Let stand 5 minutes before serving.
Cranberry Rum Brie
2 tablespoons packed brown sugar
1 teaspoon rum extract
1/2 cup whole-berry cranberry sauce
1/8 teaspoon ground nutmeg
1 (8 ounce) round Brie cheese
2 tablespoons chopped pecans
Assorted crackers or ginger snaps
In small bowl, combine brown sugar, rum extract, cranberry sauce and nutmeg. Stir to blend.
Scrape or cut off the top rind of the cheese, leaving 1/4-inch edge by scoring or making a circle on the top 1/4-inch from the edge with a small knife. Using a teaspoon, simply scrape off the top of the rind, exposing the cheese. Top Brie with cranberry mixture and sprinkle with pecans.
Bake at 500 degrees F for 5 minutes, or until cheese is softened.
Using a large spatula, place Brie round on serving plate and surround with assorted crackers.
1 large can crescent rolls
1 (4 to 6 ounce) package brie
Wrap crescent rolls pinched together around the brie. Brush with the egg. Bake at 375 degrees F for 11 minutes.
1/2 pound brie cheese
1 tablespoon water
1/2 cup dry bread crumbs
2 tablespoons butter or margarine
1 loaf French bread
Remove and discard paper and plastic wrapping from cheese. Coat all surfaces with flour.
Beat egg with water in a pie plate until foamy. Dip cheese in egg, then in crumbs, coating well.
Heat butter in a small skillet or flameproof stove-to-table casserole just until it foams. Put cheese in pan; cover; cook over low heat about 5 minutes, or until golden brown on one side. Turn over and cook, covered, on other side until golden.
Remove from heat; make a cut in the cheese so it will run. Serve at once while warm with bread that has been cut into small pieces. Pass around while warm – cheese firms as it cools.
Jalapeno Baked Brie
2 (4 ounce) packages refrigerated crescent roll dough
8 ounces brie cheese wheel
2 tablespoons Tabasco red/green pepper sauce
Preheat oven to 375 degrees F.
Work crescent roll dough into a thin circle large enough to completely wrap the brie. Place brie in center of dough circle. With fork, poke top of cheese several times. Slowly pour 1 tablespoon Tabasco red/green pepper sauce over top of cheese, allowing it to sink in. Add remaining Tabasco sauce, poking cheese a few more times with fork (some sauce will run over side of cheese).
Fold dough over top of cheese, working it together. Brush edges with beaten egg to help seal. Bake approximately 10 minutes, following directions on crescent roll package. Do not over-bake, as cheese will run.
Serve immediately with crackers.
Baked Brie and Roasted Garlic
4 large heads garlic (at least 2 1/2-inch diameter)
1/3 cup olive oil
1 teaspoon coarse salt
4 (4 ounce) wheels brie cheese
Toasted baguette slices
Preheat oven to 350 degrees F.
Remove all but one layer of skin from garlic; do not expose flesh. Arrange garlic tightly in small baking dish. Drizzle with oil. Sprinkle with salt. Cover with foil. Bake until garlic is very tender, 75 to 90 minutes.
Preheat broiler. Score a large X in top of each wheel of Brie cheese. Set each in small baking dish. Broil until browned and bubbly, 5 to 7 minutes. Serve immediately with garlic and toasted baguette slices.
Makes 8 servings.
1 (2.2 pound) wheel Brie cheese
1 (16 ounce) can blueberry pie filling
Preheat oven to 350 degrees F (175 degrees C). Place Brie cheese in a baking dish. Pour blueberry pie filling over the top. Bake until hot, about 10 to 15 minutes.