Garlic brie pizza

Ingredients
3 whole garlic bulbs
2 tablespoons olive oil
12 ounces Brie cheese
1 prebaked 12-inch pizza crust
1/2 cup sliced almonds, toasted

Directions
1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut the top off each garlic bulb. Brush with oil. Wrap each bulb in heavy-duty foil; place on a baking sheet. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl and mash.

2. Remove rind from Brie and discard. Cut Brie into 1/4-in. slices. Place crust on a 12-in. pizza pan. Spread with garlic. Arrange cheese slices over garlic; sprinkle with almonds. Bake at 450° for 8-10 minutes or until cheese is melted. Yield: 10 servings.

 

Apple Brie quesa

Ingredients
4 large apples, cut into 1/2-inch wedges
4 tablespoons maple syrup, divided
8 cups fresh baby spinach
1 round (8 ounces) Brie cheese, cubed
1/2 cup pecan halves, toasted
DRESSING:
1/4 cup apple cider or juice
1/4 cup canola oil
3 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced

Directions
1. Place apples on an ungreased baking sheet; brush with 2 tablespoons syrup. Broil 3-4 in. from the heat for 3 minutes. Turn; brush with remaining syrup. Broil 3-5 minutes longer or until crisp-tender.

2. In a large salad bowl, combine the spinach, cheese, pecans and apples. In a small saucepan, combine the dressing ingredients; bring to a boil. Pour over salad; toss to coat. Yield: 10 servings.

 


spinach salad



Ingredients
4 large apples, cut into 1/2-inch wedges
4 tablespoons maple syrup, divided
8 cups fresh baby spinach
1 round (8 ounces) Brie cheese, cubed
1/2 cup pecan halves, toasted
DRESSING:
1/4 cup apple cider or juice
1/4 cup canola oil
3 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced

Directions
1. Place apples on an ungreased baking sheet; brush with 2 tablespoons syrup. Broil 3-4 in. from the heat for 3 minutes. Turn; brush with remaining syrup. Broil 3-5 minutes longer or until crisp-tender.

2. In a large salad bowl, combine the spinach, cheese, pecans and apples. In a small saucepan, combine the dressing ingredients; bring to a boil. Pour over salad; toss to coat. Yield: 10 servings.

 

 

baked onion bire



Ingredients
1 large onion, chopped
2 tablespoons minced garlic
2 tablespoons butter
1 round (8 ounces) Brie cheese, rind removed and cubed
1 package (8 ounces) cream cheese, cubed
3/4 cup sour cream
2 teaspoons brown sugar
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 round loaf (1 pound) sourdough bread
Paprika
Fresh vegetables

Directions
1. In a large skillet, cook onion and garlic in butter over medium heat for 8-10 minutes or until onion is golden brown, stirring frequently. Remove from the heat; set aside.

2. Place Brie and cream cheese in a microwave-safe dish. Microwave, uncovered, until softened. Whisk in the sour cream, brown sugar, lemon juice, Worcestershire sauce, salt, pepper and onion mixture.

3. Cut top off loaf of bread; set aside. Hollow out loaf, leaving a 3/4-in. shell. Cut removed bread into cubes. Fill shell with cheese mixture; replace top. Wrap in a large piece of heavy-duty foil (about 18 in. square).

4. Bake at 400° for 1 hour or until spread is bubbly. Discard top of bread. Sprinkle paprika over spread. Serve with bread cubes and vegetables. Yield: 2-3/4 cups.

 

Brie and sausage

Ingredients
1 pound bulk Italian sausage
1 small onion, chopped
8 cups cubed day-old sourdough bread
1/2 cup chopped roasted sweet red peppers
1/2 pound Brie cheese, rind removed, cubed
2/3 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
8 large eggs
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1 teaspoon pepper
1/2 teaspoon salt
3/4 cup shredded part-skim mozzarella cheese
3 green onions, sliced

Directions
1. In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain.

2. Place bread cubes in a greased 13x9-in. baking dish. Layer with sausage mixture, red peppers, Brie and Parmesan cheeses and basil.

3. In a large bowl, whisk eggs, cream, mustard, pepper and salt; pour over top. Cover and refrigerate overnight.

4. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 45-50 minutes or until a knife inserted near the center comes out clean.

5. Sprinkle with mozzarella cheese. Bake 4-6 minutes or until cheese is melted. Let stand 10 minutes before cutting. Sprinkle with green onions. Yield: 12 servings.

 

Brie Leek

Ingredients
1 medium leek (white portion only), finely chopped
3 tablespoons butter
1 garlic clove, minced
1/2 cup heavy whipping cream
Dash salt and white pepper
Dash ground nutmeg
1 package (1.9 ounces) frozen miniature phyllo tart shells
2 ounces Brie cheese, rind removed

Directions
1. In a small skillet, saute leek in butter until tender. Add the garlic; cook 1 minute longer. Stir in the cream, salt, pepper and nutmeg; cook and stir for 1-2 minutes or until thickened.

2. Place tart shells on a baking sheet. Slice cheese into 15 pieces; place one piece in each tart shell. Top each with 1-1/2 teaspoons leek mixture.

3. Bake at 350° for 6-8 minutes or until heated through. Refrigerate leftovers. Yield: 15 appetizers.