Baked Brie with Golden Raisin Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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Category Finalist: Starters and Drinks. This flavorful appetizer is great because most of the prep work can take place before guests arrive. The Brie is rich enough to carry the appetizer with a tart and sweet compote. To ease slicing, keep Brie chilled until ready to use. -Elizabeth Bennett, Mill Creek, WA Ingredients:
6 cups chopped peeled granny smith apple (about 1 1/2 pounds) |
1 cup vertically sliced red onion (1 small) |
1 cup golden raisins |
1/3 cup white wine vinegar |
1/4 cup granulated sugar |
1/4 cup packed brown sugar |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cardamom |
1/4 teaspoon salt |
1/4 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
8 ounces brie cheese, thinly sliced |
40 (1/4-inch-thick) slices french bread baguette (about 8 ounces) |
thyme sprigs (optional) |
Directions:
1. Combine first 11 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Uncover and cook for 5 minutes or until slightly thick, stirring occasionally. Cool.
2. Preheat oven to 400°.
3. Divide Brie slices into 40 even pieces. Spread 1 1/2 tablespoons compote over each baguette slice; top each with 1 piece of cheese. Arrange the slices on a large baking sheet. Bake at 400° for 5 minutes or until cheese melts. Garnish with thyme sprigs, if desired.
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