Thursday, November 15, 2012

Baked Herbed Brie with Mushrooms, Onions, and Almonds

Baked brie is awesome, pretty much regardless of how you prepare it.  But this particular recipe might just be my new favorite way to make it.  It might be that the cheese I bought this time was of better quality, but I also think that these toppings really work well with the flavor or brie.  

I made mine on our toaster oven tray because it's easy and I don't care about how it looks, but I recommend using a smaller casserole dish (maybe a 5-6 inch circle or 5 x 7 rectangle) if you have one.  

Serve with crackers, chips, or slices of toasted baguette. 

What you need:

A 7-ounce wedge or wheel of herbed Brie (rinds removed, unless you're like me and really like the rind...  in that case just cut it to help it melt out)
1/2 tablespoon butter
1/2 cup sliced mushrooms
1/2 medium onion, thinly sliced
Salt and pepper
Splash of red wine
2 teaspoons honey
2-3 tablespoons chopped fresh herbs (I used basil and thyme)
1/4 cup sliced almonds
Red pepper flakes

Place brie on a lightly greased small baking sheet or casserole dish.  Heat oven to 350 degrees Fahrenheit.  Melt butter in a saucepan over medium-low heat.  Add mushrooms and onions, plus a pinch of salt and pepper.  Saute until cooked through and just beginning to brown.  Add the splash of red wine and the honey. Remove from heat and stir in herbs.  Spread mixture over the brie.  Sprinkle with the almonds and red pepper flakes to taste.  Bake for 20 minutes, or until cheese is melted and bubbly at the edges.  Enjoy!

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