Baked Brie with Apples and Cranberries
Our Small Bar Pan keeps this classy appetizer warm, allowing guests to savor
every bite.
Prep time: 15 minutes
Bake time: 12-15 minutes
1/2 cup chopped apple (1/2 medium)
1/4 cup sliced natural almonds
1/4 cup dried cranberries
1 tablespoon packed brown sugar
1/4 teaspoon Pantry Korintje Cinnamon
1tablespoon butter or margarine, melted
1 round (8 ounces) Brie cheese (about 4 inches in diameter)
Canap� French Bread , toasted
Preheat oven to 350�F. Coarsely chop apple with Food Chopper. Combine apple,
almonds, cranberries, brown sugar and cinnamon in Small Batter Bowl; mix gently.
Stir in butter just until ingredients are moistened.
Cut Brie in half horizontally using Utility Knife. Place one half of Brie, rind
side down, on Small Bar Pan. Spoon half of the apple mixture onto bottom half of
Brie, spreading evenly. Top with remaining half of Brie, rind side up. Spoon
remaining apple mixture over top. Bake 12-15 minutes or until cheese is soft and
just begins to melt. Serve with toasted Canap� French Bread, apple wedges or
assorted crackers.
Yield: 8 servings
Nutrients per serving: Calories 150, Total Fat 11 g, Saturated Fat 6 g,
Cholesterol 30 mg, Carbohydrate 7 g, Protein 7 g, Sodium 200 mg, Fiber less than
1 g
Diabetic exchanges per serving: 1/2 starch, 1 meat, 1 fat (1/2 carb)
Variation: Baked Brie with Pesto & Mushrooms: Using Food Chopper, chop 4 ounces
mushrooms (1 cup) and 1/2 cup seasoned croutons. In Small (8-in.) Saut� Pan,
cook mushrooms in 2 teaspoons olive oil 2-3 minutes over medium-high heat;
remove pan from heat. Add chopped croutons and 1/4 cup prepared basil pesto; mix
gently. Assemble and bake Brie as recipe directs. Garnish with red bell pepper
strips.
Cook�s Tips: Brie is a French cheese known for its soft texture and downy, white
rind. When preparing Brie, leave the rind on the cheese. The entire cheese is
edible, including the rind. An 8-ounce wedge of Brie can be substituted for the
round. Source: Pampered Chef |