Baked Brie with Croûtes and Dippers
Make it a Valentine's Day to remember with our elegant "Just the Two of Us" dinner menu in the February 2007 issue of Canadian Living magazine.
Servings: 2
Ingredients:
| 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% |
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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 crème 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 croûtes 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 croûtes, 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
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