Baked Brie with Croutes and Dippers

Baked Brie with Croutes and Dippers 150 Author: Canadian Living Credits: Baked Brie with Croutes and Dippers 150

A small wheel of meltingly delicious Brie is just the right size for two to share.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: February 2007

Ingredients

  • 6 baguettes
  • 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon herbes de Provence
  • 1 Brie cheese
  • 1 green onion finely chopped
  • 1/2 sweet red pepper cut into 6 wedges
  • 6 gherkin pickles

Method

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.

Nutritional facts Per serving: about

  • Sodium 1405 mg
  • Protein 19 g
  • Calories 487.0
  • Total fat 25 g
  • Cholesterol 68 mg
  • Saturated fat 13 g
  • Total carbohydrate 50 g

%RDI

  • Iron 17.0
  • Fibre 0.0
  • Folate 45.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 16.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 23.0
  • Vitamin C 98.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baked Brie with Croutes and Dippers

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