Brie Kisses

Makes 32.

1/2 to 2/3 pounds brie cheese (wedges are fine)
1 (17.3 ounce) box frozen puff pastry
Hot pepper jelly

Cut the brie into 1/2-inch squares (leave the rind on if you like). Place on a dinner plate and put the cheese in the freezer while you thaw the puff pastry for 30 minutes at room temperature.

Unfold the thawed pastry, press together seams and roll lightly with a rolling pin to smooth it out. Cut each sheet into fourths, then cut each fourth in half. Cut the halves in half to make 16 squares per sheet.

Lightly spray a mini-muffin pan with nonstick spray. Fit a piece of dough into each cup, pushing into the cup but leaving the edges sticking up. Place a dab of pepper jelly in each cup, then top with a piece of cheese.

Bake at 400 degrees F for 10 to 15 minutes, until golden. Serve warm. (Can be prepared ahead and refrigerated until ready to bake, or you can bake them and re-warm about 10 minutes at 350 degrees F before serving.)

Sugar and Nut-Glazed Brie

Posted by Becky/Colo at recipegoldmine.com 12/17/2001 10:16 am

This was my appetizer from last night’s dinner. Delicious!

Source: Sunset Magazine, January, 2001

Serves/Yields 6 to 8 appetizer servings

2 tablespoons firmly packed brown sugar
2 tablespoons coarsely chopped pecans or almonds
1 1/2 teaspoons brandy, (or other liqueur - I used Kahlua)
1 firm-ripe whole brie cheese (8 ounce)
Crackers
Apple and pear slices

Stir together the brown sugar, chopped pecans and brandy.

Place cheese in a baking dish just slightly larger than the width of the cheese. Bake in a 425 degree F oven just until cheese begins to soften in the center, about 6 minutes.

Evenly sprinkle sugar mixture over cheese. Bake until sugar melts and cheese is melted in center (cut to test), 3 to 5 minutes longer. Scoop hot cheese onto crackers and apple/pear slices to eat.

Rum Butter Brie with Fruit

1/2 cup butter or margarine, softened
1/4 cup finely chopped toasted almonds
3 tablespoons light rum
1/4 teaspoon lemon juice
1/8 teaspoon garlic salt
1/8 teaspoon paprika
6-inch wheel Brie cheese (about 1 pound)
Whole toasted almonds
Fresh fruits
Assorted crackers

In small bowl, beat butter with chopped almonds, rum, lemon juice, garlic salt, and paprika. Cut white crust from top of Brie; spread Brie with butter mixture. Garnish edge with whole almonds. Cover with plastic wrap and refrigerate at least 1 hour before serving. Serve with cut fruit and assorted crackers.

Makes 16.

Brie-Almond Appetizer

1 small wheel of Brie cheese
2 tablespoons butter
1 package almonds, slivered

Microwave the Brie for 30 seconds, just until warmed through. Saut? almonds in butter until slightly browned. Pour almonds over warmed Brie on a pretty plate and serve with warm chunks of French bread.

Variation
After warming Brie, cover with chutney and toasted almonds.

Tequila-Cranberry Chutney on Brie

Chutney
2 teaspoons vegetable oil
1 cup diced red onion
2 cups fresh or frozen cranberries
3/4 cup diced red Delicious apples
3/4 cup granulated sugar
1/4 cup hot pepper jelly
2 tablespoons tequila
1 tablespoon orange-flavored liqueur
1 tablespoon grated orange peel

Brie
1 tablespoon butter or margarine
1 cup chopped pecans, toasted
1 small wheel or small wedges brie cheese
French bread, sliced and toasted, or melba rounds

To make chutney: Heat oil in large saucepan over medium heat; add onion and cook 7 minutes. Stir in onion, cranberries, apples, sugar, pepper jelly, tequila, orange liqueur and orange peel; bring to a boil. Reduce heat and simmer, stirring occasionally, 20 to 25 minutes or until thick. Cool.

To prepare brie: Heat butter in a skillet over medium heat. Add pecans and dash of salt; cook, stirring constantly, 1 minute. Place brie on a microwave-safe platter and microwave on high for 45 seconds, or just until warm. Top with chutney, then pecans.

Serve with toast or melba rounds.

Makes 30 servings.

Phyllo Wrapped Crab and Brie

1 tablespoon butter
2 tablespoons shallots
1/2 pound crabmeat, picked over well
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons minced parsley
Tabasco to taste (optional)
1/2 pound brie, cut into thin slices
15 sheets phyllo (1/2 pound)
3/4 cup clarified butter (or ghee)

Melt butter; add shallots and saut? until golden. Add crab; heat through and season. Spread slices of Brie over crab. Keep over low heat without stirring until Brie softens enough to be stirred without breaking lumps of crab. When mixture is homogeneous, set aside to cool.

Preheat oven to 375 degrees F.

Remove 5 sheets of phyllo and cut in half lengthwise. For each packet, lay out 1 strip phyllo with the short end toward you, and brush with butter. Place about 1 1/2 teaspoons filling in corner of strip. Fold as you would a flag and brush with butter. Repeat until all ingredients are used. Refrigerate if not planning to use immediately. Bake 20 to 25 minutes until crisp and golden.

Serve hot.

Spirited Apricot Brie

From the kitchen of Judy Wilson - Arizona

1/2 cup apricot jam
1 tablespoon grated orange peel
1 tablespoon brandy or orange juice
1 tablespoon lemon juice
1/8 teaspoon ground cinnamon
1 piece brie cheese (about 1/2 pound)
Thin baguette slices or water crackers

Mix jam, orange peel, brandy, lemon juice and cinnamon in a shallow microwave-safe serving dish just large enough to also hold the brie.

Set brie in apricot sauce. Return to microwave oven and cook, uncovered, until the cheese is hot and slightly melted, about 1 minute; check at 20-second intervals.

Scoop cheese and apricot sauce onto the baguette slices.

Makes 6 appetizer servings.

Wrapped Brie

1 large can crescent rolls
1 (4 to 6 ounce) package brie
1 egg

Wrap crescent rolls pinched together around the brie. Brush with the egg. Bake at 375 degrees F for 11 minutes.

Fried Brie

1/2 pound brie cheese
Flour
1 egg
1 tablespoon water
1/2 cup dry bread crumbs
2 tablespoons butter or margarine
1 loaf French bread

Remove and discard paper and plastic wrapping from cheese. Coat all surfaces with flour.

Beat egg with water in a pie plate until foamy. Dip cheese in egg, then in crumbs, coating well.

Heat butter in a small skillet or flameproof stove-to-table casserole just until it foams. Put cheese in pan; cover; cook over low heat about 5 minutes, or until golden brown on one side. Turn over and cook, covered, on other side until golden.

Remove from heat; make a cut in the cheese so it will run. Serve at once while warm with bread that has been cut into small pieces. Pass around while warm - cheese firms as it cools.

Jalapeno Baked Brie

Serves 10.

2 (4 ounce) packages refrigerated crescent roll dough
8 ounces brie cheese wheel
2 tablespoons Tabasco red/green pepper sauce

Preheat oven to 375 degrees F.

Work crescent roll dough into a thin circle large enough to completely wrap the brie. Place brie in center of dough circle. With fork, poke top of cheese several times. Slowly pour 1 tablespoon Tabasco red/green pepper sauce over top of cheese, allowing it to sink in. Add remaining Tabasco sauce, poking cheese a few more times with fork (some sauce will run over side of cheese).

Fold dough over top of cheese, working it together. Brush edges with beaten egg to help seal. Bake approximately 10 minutes, following directions on crescent roll package. Do not over-bake, as cheese will run.

Serve immediately with crackers.

Baked Brie and Roasted Garlic

4 large heads garlic (at least 2 1/2-inch diameter)
1/3 cup olive oil
1 teaspoon coarse salt
4 (4 ounce) wheels brie cheese
Toasted baguette slices

Preheat oven to 350 degrees F.

Remove all but one layer of skin from garlic; do not expose flesh. Arrange garlic tightly in small baking dish. Drizzle with oil. Sprinkle with salt. Cover with foil. Bake until garlic is very tender, 75 to 90 minutes.

Preheat broiler. Score a large X in top of each wheel of Brie cheese. Set each in small baking dish. Broil until browned and bubbly, 5 to 7 minutes. Serve immediately with garlic and toasted baguette slices.

Makes 8 servings.

Blueberry Brie

1 (2.2 pound) wheel Brie cheese
1 (16 ounce) can blueberry pie filling

Preheat oven to 350 degrees F (175 degrees C). Place Brie cheese in a baking dish. Pour blueberry pie filling over the top. Bake until hot, about 10 to 15 minutes.

Praline Kahlua Brie

1 (13 to 15 ounce) brie cheese round (baby brie)
1/2 cup pecans, toasted and coarsely chopped
2 tablespoons Kahlua (coffee flavored liqueur)
2 tablespoons brown sugar

Remove packaging and then slice rind from top of cheese round and place on an oven or microwave-safe plate or dish.

Combine pecans, Kahlua, and brown sugar. Spread over the top of cheese. Bake at 350 degrees F for 3-5 minutes or just until soft or microwave on HIGH for 30-60 seconds, just until soft, but not melting.

Serve warm or at room temperature with gingersnaps and slices of red and green pears or apples.

Chili Brie in Sourdough

Posted by Vicki at recipegoldmine.com 12/17/2001 3:31 pm

I can’t wait to try this one! I love this kind of thing. Here’s another one that is really good.

This was from a McCormick insert in the paper a couple years ago. It is one of my family's favorites now.

1 (1 pound) round loaf sourdough bread
1 (8 ounce) wheel brie cheese
1 tablespoon soft butter
1 teaspoon chili powder
1/2 teaspoon dry ground mustard
1/2 teaspoon garlic powder
1/2 teaspoon sugar

Heat oven to 350 degrees F.

Combine spices and sugar; set aside.

Cut circle in top of bread and remove bread center to make room for brie. Spread butter in bread; sprinkle with 2 teaspoons spice mixture. With knife, make 2-inch cuts around edge of bread at 1-inch intervals. Remove rind from brie and place in bread. Sprinkle brie with remaining spice. Replace top of bread. Bake on baking sheet 20-30 minutes.

To serve, remove bread top and break into bite size pieces. Dip bread pieces in hot brie.

Pastry Wrapped Raspberry Chipotle Baked Brie

Posted by Chyrel at recipegoldmine.com 5/4/02 8:09:30 pm

1 sheet frozen puff pastry, defrosted
6 tablespoons Epicurean’s Delight Roasted Raspberry Chipotl? Sauce
1 small round brie
1 egg, beaten
3 tablespoons chopped nuts (walnuts, pecans, almonds)

Butter a baking pan and line with aluminum foil. Roll the pastry on a lightly floured surface and cut one 8-inch and one approximately 4-inch circle ( a little larger than the round of brie). Keep remaining dough.

Place 8-inch circle on baking pan and center brie on top of the dough. Top brie with raspberry sauce and nuts. Bring the dough up the sides of the cheese and press firmly so it will stay. Brush edges of dough with egg. Brush outer rim on the 4-inch dough circle with egg and place over the top of the cheese with the moistened side down. Press the two edges of the dough together firmly to seal.

Brush top and sides with egg. Cut decorative designs from dough scraps and place on top. Brush decorations with egg. Refrigerate 30 minutes (minimum) before baking.

Preheat oven to 375 degrees F. Bake for 20 to 30 minutes or until golden brown. Let stand 10 minutes before serving.

To serve, transfer baked brie to serving dish by carefully lifting the brie with the foil. Trim away excess foil.

Serves 6 to 8 as an appetizer.

Brie with Raspberry Sauce

1 (8 ounce) Brie cheese round
1/4 cup raspberry preserves
1 tablespoon sliced almonds

Place the Brie in a microwave-safe 9-inch pie plate. Spread the raspberry preserves over the top. Microwave at 50% power for 2 minutes, or until warmed through. Sprinkle with the almonds and serve warm.

Serve this with crackers and/or apple slices.

Yields 8 servings

Caramel Brie

1/2 cup brown sugar
1/4 cup chopped pecans
1 tablespoon brandy
1 (6 ounce) round Brie

Mix sugar, nuts and brandy. Cover and chill.

Place cheese on pie plate at bake at 500 degrees F for 4 to 5 minutes.

Place sugar mixture on top of Brie. Bake an additional 2 to 3 minutes or until sugar melts.

Serve with apple slices, pear wedges or table water crackers.

Yield: 6 servings

Mexican Baked Brie

Banana
1 1/2 cups orange marmalade
Cilantro
Jalapenos
Almonds
1/4 cup Grand Marnier
Puff Pastry Sheet
Egg

Slice banana very thinly. De-seed and chop jalapeno. Chop cilantro leaves. Toast almonds until golden.

In a saucepan, combine marmalade and Grand Marnier and cook until bubbly. Set aside one-quarter cup of mixture. Add jalapenos to remaining mixture and saut? until soft. Add cilantro and saut? approximately one minute. Remove from heat.

Slice Brie down the middle, horizontally and place banana slices and small amount of orange mixture on top of bottom half. Top with other half of Brie. Place pastry on oven safe platter and add the remaining bananas, orange mixture and toasted almonds; top with Brie. Wrap pastry in a blanket form and turn over. Vent the Brie and brush with beaten egg yolk. Bake at 350 degrees F until bubbly and golden brown. Let set for at least 10 minutes.

Drizzle with remaining orange mixture. Garnish with mandarin orange slices and orange spirals.

Serve with crisp, salty crackers.

Phyllo-Wrapped Brie

8 sheets commercial frozen phyllo pastry, thawed
Butter-flavored cooking spray
1 (15 ounce) round herbed brie cheese
Fresh herbs
Kitchen string

Spray 1 sheet of phyllo with cooking spray, keeping remaining pastry covered with a slightly damp towel to prevent it from drying out. Place Brie in center of sheet; wrap phyllo around Brie. Repeat procedure 3 times, inverting Brie each time; set aside.

Layer remaining 4 sheets of phyllo pastry, spraying each with cooking spray; place wrapped Brie in center. Bring corners of phyllo to center of Brie to cover, gently gathering and pressing together in center to resemble a package. Carefully tie with kitchen string. Coat wrapped Brie with cooking spray, and place on a lightly greased baking sheet. Bake at 375 degrees F for 25 minutes or until golden, shielding top of pastry with aluminum foil the last 15 minutes to prevent overbrowning. Remove from oven; let stand about 20 minutes before serving.

Remove string, and garnish with fresh herbs, if desired.

Serve with crackers.

Yields 12 to 15 appetizer servings.

Caramelized Pear Brie

1 (8 ounce) round brie cheese
1/2 pear, thinly sliced
2 teaspoons brown sugar
1 tablespoon chopped walnuts

Place pear slices in overlapping concentric circles to cover surface of brie. Sprinkle with brown sugar, then top with walnuts. Bake in preheated 400 degree F oven for 10 to 15 minutes, or until soft in center. Let stand 5 minutes before serving.

Coffee Pecan Brie

1 pound shelled pecans
1 cup packed brown sugar
1 cup Kahlua
1 (16 ounce) round Brie cheese, at room temperature
Assorted crackers

Place Brie on large plate with a lip.

Coarsely chop the pecans and place them in the oven to toast lightly.

Place brown sugar and Kahlua in large frying pan over medium heat. Stir until the mixture becomes thick and bubbly (brown and on the verge of caramelizing). Add toasted pecans, bring back to a boil, and remove from heat. Pour mixture over Brie. Heat for 10 seconds in microwave or for approximately 30 seconds in a 300 degree F oven.

Serve with crackers.

Candied Brie with Apple Wedges

One (4-inch) round brie cheese
1 tablespoon unsalted butter
2 tablespoons packed light brown sugar
Juice of 1/2 lemon
1 large tart apple, such as Granny Smith, cut into about 12 wedges
5 pecan halves

Preheat the oven to 275 degrees F.

Place the brie on a baking sheet. Bake for about 15 minutes, or until softened and warm.

Meanwhile, melt the butter in a small nonstick saucepan over medium heat. Reduce the heat to medium-low; add the brown sugar and stir occasionally until melted.

Make acidulated water by mixing the lemon juice into a small bowl of water. Dip the apple wedges into the water.

Place the warm cheese in a small serving bowl or on a small plate. Drizzle with the warm sauce. Garnish with the pecans in a pinwheel formation. Surround the cheese with the apple wedges.

Caramelized Almond Raspberry Brie

Source: Wisconsin Milk Marketing Board

1 (15 ounce) wheel Wisconsin brie cheese, chilled
2 tablespoons red raspberry jam
2 tablespoons brown sugar
1 tablespoon honey
1/4 cup sliced almonds
Brown sugar (for topping)
Sliced almonds (for topping)
Wafer or shortbread cookies

Slice brie in half horizontally. Place bottom half of brie on 10 x 15-inch jellyroll pan.

Combine jam, brown sugar, honey and almonds; spread over cut side of brie. Replace top half of brie, rind side up. Sprinkle with brown sugar and almonds.

Bake at 375 degrees F for 10 to12 minutes or until soft. Then broil 3 inches from heat for 3 to 4 minutes, or until brie is bubbly and almonds are caramelized.

Serve with cookies.

Tip: Instead of baking, Brie can be microwaved for 2 to 4 minutes or until softened.

Serves: 4 to 6

Cranberry Rum Brie

Source: McCormick-Schilling

2 tablespoons packed brown sugar
1 teaspoon rum extract
1/2 cup whole-berry cranberry sauce
1/8 teaspoon ground nutmeg
1 (8 ounce) round Brie cheese
2 tablespoons chopped pecans
Assorted crackers or ginger snaps

In small bowl, combine brown sugar, rum extract, cranberry sauce and nutmeg. Stir to blend.

Scrape or cut off the top rind of the cheese, leaving 1/4-inch edge by scoring or making a circle on the top 1/4-inch from the edge with a small knife. Using a teaspoon, simply scrape off the top of the rind, exposing the cheese. Top Brie with cranberry mixture and sprinkle with pecans.

Bake at 500 degrees F for 5 minutes, or until cheese is softened.

Using a large spatula, place Brie round on serving plate and surround with assorted crackers.

Serves 8.

Pineapple Cheese Ball

16 ounces cream cheese, softened
1 (8 ounce) can crushed pineapple, well drained
1/2 cup finely chopped green pepper
2 tablespoons chopped onion
1 teaspoon seasoned salt
1 cup finely chopped pecans

Mix together all ingredients except pecans. Chill until easy to handle. Form a ball and roll in chopped pecans. Chill for at least 1 hour before serving.

Raspberry Brie Crescents

1 (8-count) roll refrigerated crescent rolls
8 teaspoons raspberry jam
4 ounces Brie cheese, cut into 4-inch long strips

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

Unwrap crescent rolls; separate into triangles. Lightly spread 1 teaspoon jam across wide end of each triangle. Place cheese strip on wide end of each triangle on top of jam.

Roll each from wide to narrow point into crescent shape. Place with open cheese side up on prepared baking sheet.

Bake 10 to 12 minutes or until crescents are golden brown. Serve immediately.

Serves 8.

Nutrition per serving: 174 calories, 15 g carbohydrate, 5g protein, 10g fat, 0g fiber, 14 mg cholesterol, 309mg sodium

Nutty Bacon Cheeseball

1 (8 ounce) package cream cheese, softened
1/2 cup milk
2 cups shredded sharp Cheddar cheese
2 cups shredded Monterey jack cheese
1/4 cup crumbled blue cheese
1/4 cup finely minced green onions (white part only)
1 (2 ounce) jar diced pimiento, drained
10 slices bacon, cooked, drained, finely crumbled and divided
1/4 cup finely chopped pecans, divided
Salt and black pepper to taste
1/4 cup minced parsley
1 tablespoon poppy seeds

Beat cream cheese and milk on low speed in large bowl with electric mixer until blended. Add cheeses. Blend on medium speed until well combined. Add green onions, pimiento, half of bacon and half of pecans. Blend on medium speed until well mixed. Add salt and pepper to taste. Transfer half of mixture to large piece of plastic wrap. Form into ball; wrap tightly. Repeat with remaining mixture. Refrigerate until chilled, at least 2 hours.

Combine remaining bacon and pecans with parsley and poppy seeds in pie plate or large dinner plate. Remove plastic wrap from each ball; roll each in bacon mixture until well coated. Wrap each ball tightly in plastic wrap and refrigerate until ready to use, up to 24 hours.

Salmon Ball

1 (15 1/2 ounce) can Red Alaskan salmon,
    well-drained, boned and skinned
8 ounces cream cheese, softened
1/4 teaspoon Liquid Smoke
1 tablespoon lemon juice
2 teaspoons grated onion
1 teaspoon horseradish
Chopped parsley or chopped pecans

Blend first 6 ingredients. Shape into a ball or pack into a mold lined with plastic wrap. Chill several hours or overnight. Unmold.

Before serving, coat with chopped nuts or parsley. Serve with crackers and garnish, if desired, with parsley, lemon wedges, black olives and Salmon Pinwheels. May be frozen.

Yields 1 1/2 cups and serves 24.

Bacon-Cheese Ball

1 pound sharp Cheddar cheese
1 pound cream cheese
1 pound bacon, fried crisp and crumbled
1/2 pound Roquefort cheese
Pinch of garlic salt
Worcestershire sauce (optional)

With all ingredients at room temperature, mix well. Shape into 2 medium balls or 4 logs.

Serves 20.