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Enjoy a little brie

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I had the pleasure of attending a dinner party for one of my closest friends last night, and she had brie as an appetizer!   How perfect.  She served it with fig jam, which is wonderfully sweet next to the mild brie.  She also had a caprese salad, pasta with home made vodka and  bolognese sauces, and home made ice cream.  She is a wonder!  Here is my plate with two of the appetizers:

The brie is on the right, on a cracker, topped with the fig jam.

This got me thinking that I should post some brie recipes.  Here are three of my favorites.

1. Brie Sandwich:

Get a good piece of bread (french bread or any artisan bread) and put a few artichoke hearts on it.  Lay some slices of brie over the artichoke hearts, and sprinkle sliced almonds over the top.  Heat in the oven or microwave until the brie melts enough to hold it all together.  Add another slice of bread on top, or eat open-face.  This can be a full sandwich for lunch, or small canapes for appetizers.

2. Brie and zucchini:

Slice the zucchini part way, lengthwise (making slits in the vegetable, without cutting all the way through).  Take slices of brie and insert them into the slits of the zucchini.  Bake or grill until the zucchini is soft and the brie is melted.  Cut the zucchini into canapes, perpendicular to your original slices.  Everyone gets a striped appetizer that is very yummy!

3. Brie with raspberry sauce:

Place one brie cheese round in a microwave-safe 9-inch pie plate. Spread raspberry preserves over the top. Microwave at 50% power for 2 minutes, or until warmed through. Sprinkle with sliced almonds and serve warm.
Serve this with crackers and/or apple slices.

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