Baked Brie With Dried Apricots And Pistachios Recipes

BRIE WITH CRANBERRIES AND PISTACHIO NUTS

Steps:

• Heat oven to 350°. Lightly brush round pan, 8x1 1/2 inches, or ovenproof plate with vegetable oil.
• Place cheese in center of pan. (Do not peel coating from cheese.) Bake uncovered 8 to 10 minutes or until cheese is soft and partially melted.
• Top cheese with cranberry sauce and nuts. Serve immediately with bread.

BRIE WITH DRIED FRUIT

Steps:

• Heat oven to 350°F. Line cookie sheet with foil. Place cheese on cookie sheet.
• Bake 10 minutes or until cheese begins to soften.
• Meanwhile, in 8-inch sauté pan or skillet, heat syrup, brown sugar and liqueur to boiling. Cook until mixture becomes thick and syrupy.
• Place warm Brie on serving plate. Top with dried fruit and pecans. Pour syrup over top. Serve with baguette slices.

GIANT BAKED BRIE WITH APRICOTS AND WALNUTS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Melt the butter in a small skillet over medium heat. Add the walnuts and cook, tossing occasionally, until lightly toasted, 1 to 2 minutes. Add the thyme, season lightly with salt and toss. Stir in the brandy and remove from the heat. Transfer to a small bowl and stir in the dried apricots and preserves. Let cool to room temperature.
• Place the Brie on the center of the prepared baking sheet and cut off the rind on top. Spread the apricot compote evenly over the top of the Brie.
• Unroll the puff pastry sheets on a floured work surface. Brush a 2-inch strip down the long edge of one sheet with the egg and line up the second sheet with the first, overlapping the edge brushed with egg so that the two stick together. Flour the pastry well and roll with a floured rolling pin to make a 14-inch square. Trim the corners from the pastry to make a circle (you want to make the largest circle possible). Reserve the trimmings. Transfer the pastry to the baking sheet and cover the Brie. Tuck the edges underneath the Brie.
• Reroll the pastry scraps and cut out five or six 2-inch leaf shapes, then score them with the back of a butter knife to create simple veins in the leaf. Brush the pastry-wrapped Brie with the egg. Arrange the leaves decoratively on top of the Brie and brush with the egg.
• Bake the brie until the pastry is puffed and deep golden, about 40 minutes. Let stand about 20 minutes before serving with apple and pear slices and crackers.

BRIE WITH APRICOT TOPPING

Steps:

• Preheat oven to 400°. In a small saucepan, combine first five ingredients; bring to a boil. Cook and stir over medium heat until slightly thickened. Remove from heat; stir in rosemary. , Trim rind from top of cheese. Place cheese in an ungreased ovenproof serving dish. Spoon apricot mixture over cheese. Bake, uncovered, until cheese is softened, 10-12 minutes. Serve warm, with crackers.

BAKED BRIE WITH PECANS

Steps:

• Preheat oven to 350 degrees. Place cheese on a rimmed baking sheet; bake until softened, 15 to 20 minutes. Transfer to a serving plate; cool about 20 minutes.
• While cheese cools, place nuts on a clean baking sheet; bake until toasted and fragrant, 7 to 10 minutes. Sprinkle nuts over cheese.
• In a small saucepan, combine sugar and maple syrup. Bring to a boil over medium heat; simmer until foamy, 1 to 2 minutes. Drizzle warm sauce over slightly cooled cheese and nuts; serve with crackers or baguette.

BAKED PRéSIDENT® BRIE WITH WALNUTS & APRICOTS

Steps:

• Directions Preheat oven to 375ºF. Spread an even layer of honey on the Président Brie round. Add the chopped apricots and cranberries atop the Brie and place walnuts around the fruit. Drizzle with honey and bake at 375ºF for 8-10 minutes. Serve warm.

BAKED BRIE RECIPE WITH JAM AND NUTS

Steps:

• Preheat the oven to 375 degrees F.
• Place the fig jam in a microwave-safe dish. Microwave for 30 seconds to soften.
• In a small bowl, combine the sliced dried figs with the nuts. Add half of the fig jam and mix well to coat the nut mixture.
• Place the round of brie in a small cast iron skillet or oven-safe dish. Using a small knife, coat the brie with the remainder of the jam or honey.
• Top the brie with the fig and nut mixture.
• Place the dish or skillet on top of a baking sheet (this will make it easier to handle and will also catch any melted cheese). Bake on the middle rack of your heated oven for 10 to 15 minutes or until the brie softens.
• Remove from the oven and let the brie sit for 3 to 5 minutes or so. Serve warm with your favorite crackers!

BAKED BRIE WITH FIG JAM RECIPE

Steps:

• Slice baguette into thin slices and place on a baking sheet.Place under the broiler until toasted, and then flip until toasted on the otherside. Remove from oven and set aside to cool.
• Place brie in an oven-safe dish, a 6" (15cm) Lodge Skilletworks perfectly!
• Spread jam on top, add rosemary, dried figs, and pecans.
• Place in preheated 375F (190C) for 15 minutes. Place on awooden charger, add grapes and toasted baguette!

BAKED BRIE WITH FRUIT AND TOASTED WALNUTS

Steps:

• Preheat oven to 375 degrees F
• Melt butter in pan and add peaches. Cook until tender.
• Add in brown sugar, stir until melted and saucy.
• Add in apple juice, cook until slightly thickened.
• Add in blackberries, stir until berries are warm.
• Put brie in an oven proof pan and bake for 10-15 minutes.
• Remove from oven and top with fruit mixture.
• Serve with crackers and bread

BAKED BRIE WITH DRIED APRICOTS AND PISTACHIOS

Steps:

• Combine the dried apricots, apple juice, vinegar, brown sugar, allspice, a pinch of salt and a few grinds of pepper in a small saucepan and bring to a simmer over medium heat. Cook until the apricots are plump and all the liquid has been absorbed, about 8 minutes. Remove from the heat and let cool; stir in the pistachios.
• Line a baking sheet with parchment paper. Unroll the pie dough on a clean surface; gently roll out the outer 2 inches of the dough to make the edges slightly thinner. Put the brie in the center of the dough and top with the fruit-and-nut mixture. Trim about 1 inch off the edge of the dough, all the way around. Brush the edge with some of the beaten egg. Pull the dough up and over the cheese to meet in the middle, folding and pleating as needed; pinch the dough at the top to seal. Transfer the wrapped cheese to the baking sheet and brush with the remaining beaten egg. Freeze until firm, about 30 minutes.
• Preheat the oven to 375˚ F. Transfer the baking sheet to the oven and bake until the cheese is golden brown, 35 to 40 minutes. Let cool at least 20 minutes. Slice into wedges and serve with apple and/or pear slices.