Brie Crisps Recipes

WARM FIG & BRIE CRISPS

Steps:

• Arrange pita chips on two foil-lined baking sheets. Spread with preserves; top with cheese. Drizzle each with 1/4 teaspoon honey. , Broil 3-4 in. from the heat for 3-4 minutes or until heated through. Cool for 5 minutes before serving. Refrigerate leftovers.

BRIE PUFFS

Steps:

• Line a microwave-safe plate with parchment paper.
• Cut Brie cheese into 1/2-inch cubes. Working in batches if necessary, place a few cubes onto the prepared plate, spacing them about 1 1/2 inches apart.
• Microwave on high until cheese cubes begin to puff up, 1 to 2 minutes, watching to be sure they do not burn. Cheese will appear to melt at first, but then it will puff up. Sprinkle paprika over cheese puffs and allow to cool before serving.

BRIE CRISPS

Steps:

• Combine cheese and butter in a food processor and mix until creamy. Add the flour, cayenne, and salt and blend until the dough almost forms a ball in the processor. Shape into a 2" thick log and wrap tightly in plastic wrap. Refrigerate overnight. Slice the dough into 1/4" thick rounds, place 2" apart on a cookie sheet, and bake at 400-degrees for 10-23 minutes or until the edges are brown. Cool on a rack. Sprinkle with paprika. Serves 8-10.

CRISPY BRIE-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 375˚F. Arrange the mushrooms cap-side up on a rimmed baking sheet. Brush with 1 tablespoon melted butter. Flip the mushrooms cap-side down and stuff a piece of brie inside each.
• Mix the panko, parsley, garlic, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Mix in the remaining 5 tablespoons melted butter. Spoon a little of the mixture on each mushroom.
• Bake until the mushrooms are softened around the edges, the cheese is melted and the tops are golden, 20 to 25 minutes. Serve warm or at room temperature.

BRIE CRISPS

Steps:

• Combine butter and cheese in the food processsor and mix until creamy.
• Add remaining ingredients and blend until dough almost forms a ball in the food processor.
• Shape into a roll 2 inches round and wrap tightly in plastic wrap.
• Refrigerate overnight.
• Slice rolls into 1/4 inch pieces, place 2 inches apart on cookie sheet and bake at 400 degrees for 10 to 12 mintues or until edges are brown.
• Cool on rack.
• Sprinkle with paprika and serve immediately.