Hot Pepper Raspberry Brie
Servings:*
12 servingsIngredients
- 1 round Lunds and Byerlys Brie
- 1(8.2oz) jar Robert Rothschild Hot Pepper Raspberry Preserves
- 1/2 cup Chopped Pecans
- 2 teaspoons grated orange peel
- baguette slices
Directions
- Preheat oven to 350 F.
- Unwrap Brie and cut away top rind of cheese, leaving rind on side and bottom intact.
- Place Brie, rind side down, in 9-inch quiche dish or pie plate. Spread preserves evenly over cheese. Bake just until cheese just melts (25-30 minutes). Remove from oven; sprinkle pecans and orange peel over top of Brie.
- Serve cheese warm, or room temperature, with baguette slices.
Chef’s tip
- Variations: Following directions above, substitute any of the listed.
- Mango Papaya Chutney Brie: 1 (11 ounce) jar Lunds & Byerlys Mango Papaya Chutney, ½ cup chopped macadamia nuts, 2 teaspoons lime zest
- Pesto, Prosciutto & Pine Nut Brie: 1 (180 gram) jar Il Forteto Pesto, 2 ounces prosciutto, shredded, ½ cup pine nuts and 2 teaspoon lemon zest
- Dalmatia Fig & Marcona Almond Brie: 1 (8.5 ounce) jar Dalmatia Fig spread, ½ cup chopped Marcona almonds, 2 teaspoons orange zest
- Pear & Hazelnut Brie: 2 (2.6 ounce) packages Valley Produce Pear & Hazelnut fruit paste (place paste in microwave dish and microwave on high 30-40 seconds, stir in 4 tablespoons pear juice), ½ cup chopped toasted hazelnuts, 2 teaspoons lime zest
- Apple Cranberry Brie: 2 cups Stonewall Kitchen Apple Cranberry Chutney, 2 tablespoons brandy, 1 cup toasted pecans, chopped
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.