Baked Brie with Croutes and Dippers
128 people added this to their Recipe Box
This recipe makes 2 servings
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 | 1,405 mg |
| % RDI: | - |
| calcium | 16 |
| iron | 17 |
| vit A | 23 |
| vit C | 98 |
| folate | 45 |
A small wheel of meltingly delicious Brie is just the right size for two to share.
Ingredients
- 6 thin slices of baguettes
- 2 tsp extra virgin olive oil
- 1/2 tsp herbes de Provence
- 1 wheel triple creme Brie cheese
- 1 green onion, finely chopped
- 1/2 sweet red pepper, cut into 6 wedges
- 6 cornichons or gherkin pickles
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.
Source : Canadian Living Magazine: February 2007
- Keywords : Appetizers; Valentine's Day; Onions; Bread; Brie; Red pepper; Bake;
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