Sun-Dried Tomato and Basil Stuffed Brie

I have made this appetizer numerous times over the years - it is crazy easy and really good!  The recipe is from Colorado Collage, a cookbook from The Junior League of Denver.

This can certainly be made shortly before serving or ahead of time and stored in the refrigerator. You'll just want to allow some time for it to come to room temperature before serving.

Sun-Dried Tomato and Basil Stuffed Brie
Serves 4-6
Recipe from Colorado Collage, a cookbook from The Junior League of Denver 

1/2 cup chopped fresh basil
10 oil-packed sun-dried tomatoes, drained and oil reserved
2 garlic cloves, peeled
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh lemon juice
1 wedge Brie cheese (about 1/2 pound), thoroughly chilled

Garnish: fresh basil leaves (I added some of the sun-dried tomato mixture and a lemon slice to mine)

In a food processor, combine basil, sun-dried tomatoes, garlic, pepper, and lemon juice.  Process until paste forms.  Add oil from sun-dried tomatoes or olive oil if texture is very dry.  It should be spreadable, but not too thin.

Remove Brie from refrigerator and cut in half, horizontally (Brie must be thoroughly chilled to make this possible).  Spread bottom half with reserved sun-dried tomato mixture and top with remaining half, pressing together firmly.  Bring to room temperature before serving.  Serve with crackers.  Note: This may be prepared 1 day in advance, wrap in plastic wrap and refrigerate.

Roasted Cranberry Apple Brie Crostini with a Kahlúa Glaze

We are rapidly approaching the holiday season and all of the parties, family gatherings, memories, and delicious food that goes with it.  I love to cook and entertain – so each year, whether it is in my own home or when I’m an invited guest to holiday get-togethers, I’m always game to make a few yummy dishes!

This is the perfect appetizer to serve at one of your upcoming dinners – it has just the right amount of crunchiness, tartness, sweetness, and creaminess all built into just a few bites!  This one doesn’t take long to make and tastes great at room temperature, what more could you want?  The roasted cranberries that top this crostini might be my favorite part, super easy while adding that extra special touch to the dish. 

Once you do give this dish a try, I’d love to hear your feedback!  I know this will be on our menu for Thanksgiving Dinner this year!

Roasted Cranberry, Apple, Brie Crostini with a Kahlúa Glaze

Makes 16 Crostini, serving 6-8 as an appetizer

Extra virgin olive oil
Salt & pepper
½ Honeycrisp apple, cut into 16 slices (slice more for garnish)
16 slices of Brie cheese, cut to fit baguette slices
1 cup fresh cranberries
½ tablespoon granulated sugar
4 tablespoons dark brown sugar
¼ cup Kahlúa
¼ cup chopped hazelnuts

Preheat oven to 375 degrees.  On a cookie sheet, arrange baguette slices, brush with olive oil and season with salt and pepper.  Toast in the oven for 8-10 minutes or until lightly browned. 

Increase oven to 400 degrees.  In a small bowl combine the cranberries and granulated sugar.  Arrange in a single layer on a piece of foil on the cookie sheet.  Roast for 8-10 minutes, remove from oven and let cool slightly.

In a small saucepan, add brown sugar and Kahlúa.  Cook over medium heat, stirring constantly for a few minutes until combined.  Remove from heat while mixture is still thick. 

On each baguette slice, add a piece of Brie cheese, spoon on some of the Kahlúa brown sugar mixture, add an apple slice, add a few roasted cranberries, drizzle on a little bit more of the Kahlúa brown sugar mixture, and top with a few chopped hazelnuts.

Serve immediately.

Bite Sized Baked Brie

These little gems are so yummy!  I can't take credit for the idea - have to give that to Joy The Baker.  She did a great job with her blog post with lots of how to photos - not something I have here!  I was in a huge hurry making these so only had time to snap a few pics of the final product.  Give these a try and let me know what you think!

Bite Sized Baked Brie
Makes 24 bites
Recipe courtesy of Joy The Baker

2 sheets puff pastry, thawed but still cold

1/2 wedge of brie (about 4 ounces), cold

1/3 cup cherry jam (or any other flavor - I used 3 different jams to have a variety)

1 large egg, beaten

Splash of milk

Coarse sea salt

 

Combine beaten egg and splash of milk. Brush 12 of the small rectangles with egg wash. If you’d like to make brie bites on sticks, now is the time! Place a popsicle stick halfway up the puff pastry and press in gently. Place a small sliver of brie (rind and all) on top of the egg wash (and stick). Top with about 1/2 teaspoon of cherry jam. Take another square of puff pastry and press between your fingers to make the rectangle slightly bigger. Place puff pastry on top of the cheese and jam. Use a fork to press the edges together. The egg wash will act as glue. Make sure to seal the edges well by crimping with the fork. Prick the top lightly with a fork.

 

Place a rack in the center of the oven and preheat oven to 375 degrees F. Place prepared brie bites on a parchment lined baking sheet. Brush with egg wash. Sprinkle with a touch of coarsely ground sea salt. Bake for 12 to 14 minutes or until golden brown.

 

You will have some of the cheese and jam ooze out of the pockets - that's OK! 

 

Remove from the oven and allow to cool slightly before serving.

 

Brie bites are best served warm, but are also delicious at room temperature.

Brie, Raspberry, and Chocoloate Bruschetta

I love different variations of bruschetta – this one was something I had not tried before.  The original idea came out of an edition of Sunset magazine from this summer and I made just a couple of modifications to it. 

This dish combines creamy brie cheese, fresh raspberries, and grated bittersweet chocolate – perfect for serving as either an appetizer or a dessert! 

I chose to grate the chocolate over the finished product, if you also go this route, it will create a bruschetta that is a little less sweet – which is OK by me!  You could also use chocolate shavings or curls of chocolate to top each piece if you are looking for more of a chocolaty bite!  If you decide to go with the curls, use a thicker bar of chocolate to make it easier for you – at least it would have for me!  I struggled with a thin bar so went with the grated chocolate!  To make the curls, microwave the chocolate bar with the smooth side up in 5 second increments until slightly softened.  About 20 seconds total.  Pull a vegetable peeler across the bar. 

This one is worth a try – the presentation alone is awesome!  Let me know what you think!

 

Brie, Raspberry, and Chocolate Bruschetta

16 slices (serving 8 as an appetizer or dessert)
Adapted from Sunset Magazine, June 2012

¼ pound firm Brie cheese, at room temperature

16 baguette slices, brushed with olive oil and grilled
16 large raspberries, washed, dried, and halved
1 bar of bittersweet chocolate (to either grate, make chocolate shavings, or chocolate curls)

Slice the Brie cheese into pieces that will fit the baguette slices and place one slice on each toast. Add two raspberry halves to each toast and finish with your choice of chocolate topping.