September 17, 2010

COME BRIE WITH ME ~ HOW TO MAKE PESTO BRIE & ALMOND APRICOT BRIE




Stuffed Brie -- every had it?
It's easy to make and makes for a lovely presentation.

You can prepare these days in advance (they're better that way) and serve them as an alternative to a basic cheese plate. These delicious stuffed bries are always a crowd pleaser! A stuffed brie makes a lovely hostess gift during the holidays.

Pesto Brie with Sundried Tomatoes and Toasted Pine Nuts

Ingredients
1 wedge of good brie (approx. 1/2 pound)
3 Tablespoons Pesto, drained in a coffee filter
4-6 Basil leaves, blanched in boiling water for a few seconds
Julienne cut sundried tomatoes
Toasted Pine Nuts


Step 1: Put your wedge of brie in the freezer for 15 minutes. This will make it easier to slice.  While the brie is chilling, place pesto in a coffee filter over a glass to drain some of the oil.

Step 2: Cut the brie in half.

Step 3: Spread the pesto evenly over the bottom half of the brie, leaving 1/4" border.

Step 4: Use a paper towel to lightly blot the pesto.


Step 5: Put the top half of the brie back on.

Step 6: Arrange basil leaves on top of the brie.

Step 7: Arrange sundried tomatoes on top of brie.

Step 8: Finish by garnishing with pine nuts. Wrap tightly with plastic wrap. Refrigerate before serving, and for up to a week.

Almond Brie Stuffed with Apricot Preserves
(this brie is also wonderful when served warm)

Ingredients
1 wedge of good brie (approx. 1/2 pound)
3 TB Apricot Preserves
Slivered Almonds, Toasted


Step 1: Put your wedge of brie in the freezer for 15 minutes.

Step 2: Cut the brie in half.

Step 3: Spread 2 TB of the apricot preserves evenly over the bottom half of the brie, leaving 1/4" border.

Step 4: Gently put top half of brie back on. Heat remaining TB of preserves in the microwave for approx. 20 seconds. Using a pastry brush, gently brush melted apricot preserves on top of brie.

Step 5: Garnish top by slightly overlapping layers of toasted slivered almonds.
Wrap tightly with plastic wrap. Refrigerate before serving, and for up to a week.














































12 comments:

  1. Maybe one day you can connect with all of your international readers.

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  2. I couldn't have read this post at a better time, I just bought a small wheel of brie...yummy!!
    Thanks for sharing!! It was great meeting you through the SITS challenge, I will be back! ;)

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  3. Oooo, beautiful! hehehe, it even matches your blog background. Seriously though, this looks delicious. Thanks for posting.

    ~Sarah

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  4. This comment has been removed by the author.

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  5. I love blogging for all the learning opportunities. Those are beautiful!

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  6. That looks gorgeous and delish!

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  7. I LOVE me some Brie! My personal fav is baked with some sort of preserves or jam bubblin' on top.

    Thanks for sharing!

    Stopping by from SITS!

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  8. This is so pleasing to the eye...yum!
    You take such great photos, too.

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  9. I am so glad you were able to keep this from Maddie so that we could eat it! A truly wonderful treat my friend...thanks for sharing your culinary skills!

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  10. So glad you shared how to. This might just be what I make to share for Thanksgiving!

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