Creamy Whipped Brie with Cranberry Salsa Recipe
Salsa
2 C. fresh cranberries
3 medium green onions, finely chopped
1 small red jalapeno pepper, seeded and minced
1/4 C. plus 2 T. sugar
1/4 t. salt
3 T. minced fresh cilantro
1 1/2 T. lemon juice
1 1/2 T. peeled and finely minced fresh gingerroot
Whipped Brie
3/4 lb. brie cheese, room temperature
8 oz. cream cheese, room temperature
1/4 t. black pepper
1 t. finely grated lemon zest
Crackers
To prepare the salsa: Pulse the cranberries in a food processor until very
finely chopped. Transfer to a bowl.
Stir in the green onions, jalapeno, sugar, salt, cilantro, lemon juice and
ginger. Cover and refrigerate at least 4 hours. Stir occasionally.
To prepare the whipped brie: Remove the rind from the brie and put the cheese
into a food processor with the cream cheese, pepper and lemon zest. Process
until very smooth. Transfer to a serving bowl. Cover and refrigerate. (This can
be made 24 hours in advance.) Bring to room temperature 1 hour before serving.
Serve with crackers and the salsa on the side.
Makes 8 to 10 servings.