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Recipe
Baked Brie with Cranberries
Print Full
3 X 5
4 X 6
Source:
The Cranberry Cookbook
Recipe
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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
Part of These Recipe Collections
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Nutrition Facts per Serving
Yield:
Serves 4
Calories:
313
Fat. Total:
5g
Fiber:
4g
Carbohydrates, Total:
59g
Sodium:
343mg
% Cal. from Fat:
14%
Cholesterol:
62mg
Protein:
8g
Recipe error? Contact customer service.
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