Brie with Hazelnut Pear Topping
This recipe makes 15 servings
Nutritional Info |
|
|---|---|
| Per each of 15 servings: about | - |
| cal | 72 |
| pro | 3 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 2 g |
| fibre | 0 |
| chol | 15 mg |
| sodium | 96 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 1 |
| vit A | 3 |
| folate | 5 |
Try this perfect-match combination or one of the three easy, delectable variations below. The rind on Brie, which is formed from mould as the cheese ripens, is edible.
Ingredients
Preparation
Topping In bowl, combine pears, toasted hazelnuts, brown sugar and liqueur.
Cut off top rind of Brie, if desired. Place Brie on baking sheet; spread with topping. Bake in 350°F (180°F) oven for 5 to 10 minutes or until cheese is softened.
Additional information :
Substitution: If a pear is not available for Hazelnut Pear Topping, use 2 canned pear halves, patted dry and chopped.
Variations:
Brie With Sweet and Nutty Topping: Omit Hazelnut Pear Topping. Stir together 1/4 cup (50 mL) chopped toasted pecans, 2 tbsp (25 mL) packed brown sugar, 2 tbsp (25 mL) dried cherries or raisins (optional) and 1 tbsp (15 mL) whisky; spread over Brie and bake.
Brie with Fruit Chutney Topping: Omit Hazelnut Pear Topping. Spread 1/3 cup (75 mL) fruit chutney over Brie and bake.
Brie with Strawberry Topping: Omit Hazelnut Pear Topping. Stir together 1/2 cup (125 mL) chopped strawberries, 2 tbsp (25 mL) white wine or vermouth, and 1 tbsp (15 mL) chopped fresh mint (optional); spread over Brie and bake.
Source : © CanadianLiving.com
- Keywords : Appetizers; Brie; Pears; Nuts; Bake;
Related content
-
Brie or Camembert Canapés With Cranberry Pear Chutney
This recipe makes about 1-1/2 cups (375 mL) chutney, enough for 72 pieces. Refrigerate any...
-
Baked Brie with Caramelized Pear
A sweet pear on creamy baked cheese will have guests coming back for more. Serve with sliced...
-
-
Pear and Brie Triangles
Juicy pear, creamy cheese and flaky-pastry bites look fancy but are truly easy and quick to make....
