National Cheese Day: Sweet & Savory Baked Brie

Posted on - June 3, 2017 / Author - Tanorria Askew / Category - Eat Really Well, Uncategorized

I love the fact that Naomi Pescovitz of WTHR and I both love food so much. There was no doubt in my mind that she’d be game to celebrate National Cheese Day! We whipped up not one, but two baked brie recipes that will knock your socks off!  I love these recipes so much because they require so few ingredients.  They are quick, easy, painless, and quite the show stopper.  Toss the jared jams, preserves, and tapenades, and make your own following these quick and easy steps!

Baked Brie
To prepare brie cheese, preheat oven to 375. Remove from wrapper and place on a parchment lined baking sheet. Bake for 15-20 minutes.

Savory Topping: Sun-dried Tomato Basil Tapenade
1/2 cup sun dried tomatoes
1 clove garlic
5 large basil leaves
1/4 cup extra virgin olive oil
1/4 tsp kosher salt

Combine sun dried tomatoes, garlic, and basil in a blender or food processor. Pulse until coarsely chopped. With blender running, slowly pour olive oil until mixture is finely chopped.

Pour mixture over baked brie and enjoy with crackers, toast points, or fresh veggies.

Sweet Topping: Blueberry Rosemary Compote
1 pint fresh or frozen blueberries
1/4 cup balsamic vinegar
1/2 cup sugar
1 sprig fresh rosemary
1/4 tsp kosher salt

Combine all ingredient into a small sauce pan. Heat on medium-high heat until sugar is dissolved and mixture is bubbling. Blueberries should burst, while some will stay whole. Reduce heat to medium-low and let simmer until mixture has reduced to half. Mixture should be thick.

Pour mixture over baked brie and enjoy with crackers, toast points, or wafer cookies.



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