olls; add beef. Top beef with Brie cheese.
Heat in preheated oven
immer for 20 minutes. Add Brie cheese; cook and stir until melted
In a noncorrosive bowl, place tomatoes, garlic and basil or parsley. Add olive oil and Brie cheese. Stir gently. Leave out of the fridge for at least an hour. Serve over hot pasta. Delicious!
br>Slice one wheel of Brie cheese in half so you have
trim brie cheese of the outer layer.
Place on plate. Pour caramel sauce over top.
Sprinkle with chopped pecans.
(Note: quantities are approximate -- this is foolproof -- pour/drizzle sauce and pecans on to your like)
Serve room temperature with crackers,apple slices or anything you like.
Preheat the oven to 400\u00b0F. Brush four 3/4-cup baking dishes with oil.
Heat 1 tbsp of olive oil in a medium skillet on medium heat. Cook the red onion, mushrooms and parsley, stirring, until the onion softens.
Remove the pan from the heat. Stir in half of the Brie cheese. Divide the mushroom mixture among the dishes. Break 2 eggs into each dish.
Bake for 5 mins. Increase the oven temperature to 425\u00b0F. Sprinkle the remaining Brie cheese over the eggs. Bake for 5 mins or until the eggs are set and cheese melts. Serve hot.
ieces.
Please note that Brie is easier to cut when
Preheat oven to 325\u00b0F. Place a wire rack on a baking tray then cover with baking paper.
Rinse blueberries under cold water. Drain but don't dry completely. Toss with sugar. Arrange, in a single layer, on prepared rack. Bake for 45 mins, or until blueberries shrivel slightly.
Serve warm with Brie and almond crispbread.
n the baking dish; sprinkle with red pepper flakes.
Bake
pread to a bowl, cover with plastic wrap, and refrigerate, 8
Arrange toasts on a serving platter and top each with a Brie cheese square. Spoon fig preserves onto Brie cheese and sprinkle almonds over toast. Drizzle a fine line of balsamic glaze over each toast and top with thyme.
Mix fig jam and optional rosemary. Set aside. Butter 1 side of each of the bread slices. Spread jam mixture on each of 4 bread slices with buttered side down. Layer each with Brie cheese. Top with remaining bread slices with buttered side up.
Place sandwiches in large skillet or griddle on medium-low heat. Cook 3 to 4 minutes per side or until bread is browned and cheese is melted. Cook in batches if necessary.
Place shucked oysters with their liquor and water in
hallow dish. Coat with Italian dressing. Cover with plastic wrap and let
n a baking sheet. Season with the remaining sage and salt
*After prepping the edges of the egg roll wrapper with the egg wash, add 1 tablespoons of the apricot preserves to the center.
*Add a 1/4\" thick x 2\" long slice of Brie cheese on top of the preserves (approximate sizes).
*Fold bottom up, then sides, then roll away from you, tucking in the edges as necessary.
*Place on sheet pan sprayed with Pam cooking spray.
*Brush top with egg wash.
*Cook for 22 minutes at 350 degrees or until golden and crispy.
*Serve warm.
Mix Brie cheese, plum tomatoes, basil, 1/2 cup olive oil, garlic, 1/2 teaspoon salt, and pepper in a bowl; cover bowl with plastic wrap and marinate for 2 hours.
Bring a large pot of water to a boil; add 1 tablespoon olive oil and 2 teaspoons salt. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Add pasta to cheese-tomato mixture; toss. Sprinkle pasta with Parmesan cheese.
Preheat toaster oven to 450 degrees F (230 degrees C).
Place walnuts in an oven-proof bowl; top with Brie cheese. Sprinkle raspberries over the top.
Bake in the preheated toaster oven until cheese has melted, 5 to 10 minutes.
Preheat oven to 450\u00b0F Line a rimmed baking sheet with foil.
Place onion, pepper, mushroom, and zucchini on prepared baking sheet. Spray vegetables lightly with cooking spray. Roast vegetables, turning once, for 30 to 35 minutes, or until tender.
Meanwhile, in a small bowl, combine pesto and sour cream.
Once vegetables are roasted, cut into pieces that fit the shape of the bread. Toss with oil, vinegar, and garlic.
Spread pesto mixture over bread; top with vegetable mixture and Brie. Cut in half.
Preheat oven to 350 degrees F (175 degrees C).
Heat the olive oil in a large oven-proof skillet over medium high heat, and sear the salmon about 4 minutes on each side.
Top salmon with Brie cheese. Cover skillet, and place in the preheated oven. Bake 15 minutes, or until the salmon is easily flaked with a fork.
In a saucepan over medium heat, melt the butter and simmer the mangos 15 minutes, or until soft and smooth. Serve over the cooked salmon.