Baked Brie with Croutes and Dippers
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A small wheel of meltingly delicious Brie is just the right size for two to share.
Servings: 2
Ingredients:
Baked Brie with Croutes and Dippers
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 487 |
| pro | 19 g |
| total fat | 25 g |
| sat. fat | 13 g |
| carb | 50 g |
| fibre | 3 g |
| chol | 68 mg |
| sodium | 1405 mg |
| % RDI: | - |
| calcium | 16% |
| iron | 17% |
| vit A | 23% |
| vit C | 98% |
| folate | 45% |
Suggested Recipes
-
6 thin slices baguette
2 tsp (10 mL) extra-virgin olive oil
1/2 tsp (2 mL) herbes de provence
1 wheel (135 g) triple creme brie cheese
1 green onion, finely chopped
Half sweet red pepper, cut into 6 wedges
6 cornichons or gherkins
Preparation:
Arrange baguette slices on small baking sheet. In small bowl, mix oil with herbes de Provence; brush over slices. Bake in 350°F (180°C) oven until crisp, about 12 minutes. Let croutes cool on rack. (Make-ahead: Store in airtight container for up to 2 days.)
Place Brie on small parchment paper–lined baking sheet; cover loosely with foil. Bake in 400°F (200°C) oven until very soft, about 15 minutes.
Cut large X through rind; peel rind back. Bake until cheese is bubbly, about 2 minutes. Sprinkle with green onion. Serve with croutes, red pepper and cornichons for dipping and spreading.
Place Brie on small parchment paper–lined baking sheet; cover loosely with foil. Bake in 400°F (200°C) oven until very soft, about 15 minutes.
Cut large X through rind; peel rind back. Bake until cheese is bubbly, about 2 minutes. Sprinkle with green onion. Serve with croutes, red pepper and cornichons for dipping and spreading.
Additional Information
- Tip: For four people, double ingredients, use a 200 g wheel of Brie and increase cooking time by 4 minutes.
Tags:
Appetizers-Snacks-Hors-d#39;oeuvre; Cheese/Other Dairy; Vegetables; Bake; For One or Two; Valentine#39;s Day;
Source
Canadian Living Magazine: February 2007
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