Whipped Brie With Cranberry Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Another winning combination for the appetizer table, whipping the brie with the cream cheese makes a great spread on crackers, topped with the zesty cranberry salsa makes it sublime. From Merrilee Wong, The Seattle Times 2002. Ingredients:
salsa |
2 cups fresh cranberries |
3 medium green onions, finely chopped |
1 small red jalapeno pepper, seeded and minced |
1/4 cup plus 2 tablespoons sugar |
1/4 teaspoon kosher salt |
3 tablespoons minced fresh cilantro |
1 1/2 tablespoons lemon juice |
1 1/2 tablespoons peeled and finely minced fresh gingerroot |
whipped brie |
3/4 pound brie cheese, room temperature |
8 ounces cream cheese, room temperature |
1/2 teaspoon fresh ground black pepper |
1 teaspoon finely grated lemon zest |
crackers |
Directions:
1. To prepare the salsa: Pulse the cranberries in a food processor until very finely chopped. Transfer to a bowl.
2. Stir in the green onions, jalapeno, sugar, salt, cilantro, lemon juice and ginger.
3. Cover and refrigerate at least 4 hours.
4. Stir occasionally.
5. To prepare the whipped brie: Remove the rind from the brie and put the cheese into a food processor with the cream cheese, pepper and lemon zest.
6. Process until very smooth.
7. Transfer to a serving bowl.
8. Cover and refrigerate. (This can be made 24 hours in advance.) Bring to room temperature 1 hour before serving.
9. Serve with crackers and the yummy cranberry salsa on the side.
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