Spiked Autumn Salad Baked Brie Recipes

HONEY-BAKED BRIE WITH STRAWBERRY SALSA RECIPE - (4/5)

Honey-Baked Brie with Strawberry Salsa Recipe - (4/5) image

Provided by jnkhockey

Number Of Ingredients 7

Ingredients

1 (450-gram) package strawberries, diced
2 teaspoons white balsamic vinegar
Pinch of granulated sugar
Pinch of pepper
2 tablespoons torn fresh basil leaves
1 round (6 inches/15 cm) Brie cheese, about 450 grams
2 tablespoons liquid honey

Steps:

In bowl, toss together strawberries, vinegar, sugar and pepper; let stand for 10 minutes. Stir in basil. Meanwhile, cut or shave top rind off brie cheese; place brie in parchment paper-lined 8-inch square baking dish. Drizzle with honey. Bake in 350°F (180°C) oven until softened, 10 to 15 minutes. Using two spatulas, transfer to platter; drizzle with any honey mixture left in pan. Serve with strawberry salsa mixture. Serve with firm, sturdy crackers, such as melba toast, grain and seed crisps, or breadsticks; toasted baguette slices; thinly sliced cured ham, such as prosciutto; whole roasted natural or blanched almonds; dried apricots.

SPIKED AUTUMN SALAD BAKED BRIE RECIPE

Spiked Autumn Salad Baked Brie Recipe image

Provided by ltrodrigu

Number Of Ingredients 17

Ingredients

BRIE:
kataifi (aka knafeh), a Mediterranean variety often labeled "shredded Phyllo"
Melted butter
1 wheel of Brie
SALAD:
1 cup water
1/2 cup sugar
2 tablespoons lime juice
8 cloves
1 teaspoon cardamom seeds
1/4 cup gold rum
12 dried apricots, quartered
1/4 cup dried cranberries
2 chopped apples
2 chopped pears
seeds of 1 pomegranate
cilantro, for garnish

Steps:

BRIE: Preheat oven to 425°F. To work with frozen kataifi, loosen or break the strands apart, keeping unworked portions moist under a damp towel. Wrap loose clumps around the entire cheese or make a crown to perch on top. Messy is beautiful and less is more-use too much and it won't crisp properly. Before baking, brush the kataifi liberally with melted butter. Place the pastry-topped cheese on a sheet pan lined with buttered parchment and bake until the kataifi is crisp and golden brown-10 to 20 minutes depending on the size of the cheese. SALAD: In a saucepan, combine water, sugar, lime juice, cloves and cardamom seeds. Bring to a boil, add rum, reduce heat and simmer 5 minutes. Strain out spices and add dried apricots and dried cranberries,. Refrigerate overnight. 1 hour before serving, toss in apples, pears and pomegranate seeds. Refrigerate 1 hour. Surround baked Brie with salad. Garnish with cilantro. Serve immediately.

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