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Baked Brie with Cranberries
Source: The Cranberry Cookbook
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Active Time:  15 Minutes
 Total Time:  1 Hour 25 Minutes
 Yield:  Serves 4
RECIPE INGREDIENTS
For the Baked Brie:
1/2 cup toasted fresh bread crumbs
1 tablespoon chopped parsley
1 teaspoon chopped thyme
1 tablespoon dried cranberries, finely chopped
4-by-2 ounce pieces of brie
1 egg
For the Relish:
2 cups cranberries, defrosted, if frozen
3 tablespoons grated orange zest
1/3 cup orange juice
1/2 inch piece of fresh root ginger, peeled and grated
1/2 cup sugar
To serve:
arugula or assorted lettuce leaves
4 thick slices French bread, toasted
1 garlic clove, cut in half lengthways snipped fresh chives
DIRECTIONS
Preheat oven to 425 degrees F. Grease a baking sheet.

FOR THE RELISH:
Place the cranberries together with the grated orange zest and juice, ginger, and sugar, in a blender or food processor and process to a coarse purée. Leave to stand for 1 hour before serving.

FOR THE BAKED BRIE:
Mix the toasted bread crumbs with the parsley, thyme, and dried cranberries. Dip each piece of Brie into the beaten egg and then coat evenly with the bread crumb mixture.

Place the pieces of coated Brie on the baking sheet and bake on the middle shelf of the oven for 8 minutes. Remove the Brie from the oven and leave to cool briefly.

Arrange the arugula or lettuce leaves on 4 plates. Spoon some cranberry relish on to the plates and place the warm Brie on slices of toasted French read, that have been rubbed with a garlic half and extra cranberry relish. Garnish with chives.
Recipe reprinted by permission of Hamlyn. All rights reserved.
 Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Yield:  Serves 4
Calories: 313
Fat. Total: 5g
Fiber: 4g
Carbohydrates, Total: 59g
Sodium: 343mg
% Cal. from Fat: 14%
Cholesterol: 62mg
Protein: 8g
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