Baked Brie
Recipe from
Better Homes and Gardens
The topping of tomato preserves or mango chutney over a round of baked Brie keeps this buffet table favorite lightweight and fresh flavored.
Servings:
Makes 8 servings.
Prep Time:
25 mins
Total Time:
35 mins
Ingredients
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1small onion, cut into thin wedgessee savings
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2 teaspoonsbutter or margarinesee savings
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1/3 cuptomato preserves or mango chutneysee savings
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1/2 teaspoonsnipped fresh rosemary or 1/4 teaspoon dried rosemary, crushedsee savings
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1/8 teaspooncrushed red peppersee savings
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1 8-ounceround Brie cheese (about 4 inches in diameter)see savings
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Breadsticks, assorted crackers, or French bread slicessee savings
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Directions
1.
For caramelized onions, cook onion in hot butter or margarine in a small saucepan, covered, over low heat about 15 minutes or until tender and golden, stirring occasionally. Meanwhile, stir together tomato preserves or mango chutney (cut up any large pieces of chutney), rosemary, and crushed red pepper in a small bowl.
2.
Cut off a thin slice from the top of the Brie to remove the rind; discard. Place the Brie in an ungreased 9-inch pie plate. Top with tomato or chutney mixture, then with caramelized onions.
3.
Bake, uncovered, in a 325 degree F oven about 10 to 12 minutes or until Brie is softened and warmed but not runny. Serve with breadsticks, crackers, or bread slices. Makes 8 servings.
Nutrition information
Per serving: Calories 142, Total Fat 9 g, Saturated Fat 6 g, Cholesterol 31 mg, Sodium 191 mg, Carbohydrate 10 g, Fiber 0 g, Protein 6 g. Daily Values: Vitamin A 0%, Vitamin C 3%, Calcium 6%, Iron 1%. Percent Daily Values are based on a 2,000 calorie diet.
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