Alouette Baby Brie Wedge In Phyllo Recipes

BABY BRIE WEDGE IN PHYLLO

Steps:

• * Preheat oven to 375 ºF.
• * Spread 1 sheet phyllo on flat work surface; brush evenly with melted butter.
• * Place a second sheet of phyllo on top; brush with melted butter.
• * Place third sheet of phyllo on top of 2 sheets; brush with melted butter.
• * Place Alouette® Baby Brie® on the near side.
• * Begin rolling the Alouette® Baby Brie® Wedge to fully wrap in phyllo making sure the edges are folded in to seal.
• * Bake 8-12 minutes, until golden brown.
• * Cool 10 minutes serving.

ALOUETTE BABY BRIE TOASTS WITH PEAR AND CHOCOLATE WINE SAUCE

Steps:

• Preparation:.
• Combine wine and sugar in saucepan and reduce over medium heat for 10 minutes.
• Remove from heat and stir in the chocolate chips.
• Cut baguette into 40 thin slices. Brush both sides with olive oil and broil until golden on both sides. Cool.
• Cut brie into 4 quarters. Cut each quarter into 10 slices. Lay slices on chilled plate.
• In small skillet, toss almonds until golden brown. Remove from heat and toss with allspice.
• Assembly:.
• Place baguette rounds on cookie sheet.
• Spread 1/2 teaspoon of chocolate wine sauce on each slice.
• Divide minced pear evenly among the slices.
• Lay a slice of brie on top of each "crouton.".
• Sprinkle with toasted almonds.
• Heat in 350 degree oven for five minutes.

BABY BRIE CRAB APPETIZERS

Steps:

• Heat oven to 350°F.
• Trim rind from outside edge of cheese.
• Cut crosswise into 6 strips. Trim rind from each strip.
• To form 30 pieces, cut the 4 longest strips each into 6 cubes.
• Cut the 2 shortest strips each into 3 cubes.
• In small bowl, combine crab meat, mayonnaise, pimiento and shallot.
• Arrange tartlet shells on large cookie sheet. Spoon crab mixture evenly into tartlet shells, about 1 teaspoons each. Top with cheese cube.
• Bake 5 minutes or until cheese is soft and melted.
• Sprinkle with chives.

GOOEY BAKED BRIE IN PHYLLO DOUGH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C) degrees.
• Lay a sheet of phyllo dough horizontally on a smooth, dry surface. Brush with melted butter. Place another sheet on top. Layer with butter. Continue until you have four sheets on top of each other.
• Layer the remaining sheets vertically. Make sure to butter each sheet.
• Place brie in the center of the sheets and top with raspberry preserves.
• Fold sheet corners over the brie. Brush with more melted butter and place on a cookie sheet.
• Bake at 400°F (200°C) between 25-30 minutes.
• Serve warm, with bread or crackers.
• Enjoy!