PROSCIUTTO, BRIE AND APRICOT CROSTINI
Brie melts to perfection on top of pieces of baguette under a broiler. Ribbons of prosciutto, dollops of apricot jam and chives are easy and elegant toppers.
Provided by Food Network Kitchen
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat the oven broiler. Put the baguette slices on a baking sheet lined with foil. Cut the Brie into 1/4-inch-thick slices and top each piece of bread with a slice. Broil until the cheese melts, 1 to 2 minutes.
- Top each cheese toast with some prosciutto and a dollop of apricot jam and a sprinkle of chives.
APRICOT BRIOCHE
When toasted and buttered this delicately flavoured bread is a breakfast in itself
Provided by Good Food team
Categories Afternoon tea, Breakfast, Brunch, Side dish, Snack, Treat
Time 16h
Yield Makes 2 loaves
Number Of Ingredients 8
Steps:
- In a mixer or large bowl, mix together the flour, sugar, yeast and salt, then add the milk and 3 of the eggs and continue mixing to make a smooth dough - 5 mins in the mixer or 8 mins by hand. Add the softened butter and mix for a further 5 mins in a mixer or 10 mins by hand. Put the dough in a lightly oiled bowl and leave in the fridge overnight. Your dough will then be stiff and easy to shape.
- Grease 2 x 500g bread tins, then divide the dough into about 16 pieces and prod some apricots into each piece. Seal them up and shape into little balls. Place the balls in a tin in sequences of 2 until the tin is full. It should take no more than 8 pieces to fill each tin. Leave the brioche for 3 hrs to prove until doubled in size.
- Heat oven to 200C/fan 180C/gas 6. Brush with 1 beaten egg and bake for 20 mins until golden brown and the loaves sound hollow when tapped underneath. Cool on a wire rack.
Nutrition Facts : Calories 216 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
BROWN-BUTTER APRICOTS WITH BRIOCHE AND ICE CREAM
Steps:
- Gently toss apricots with 3 tablespoons sugar. Place remaining 5 tablespoons sugar on a rimmed plate and dip both sides of each brioche slice in sugar, coating well. Meanwhile, melt 2 tablespoons butter in a large saute pan over medium heat until foaming. Add 2 brioche slices to pan and cook until golden brown on bottoms, 2 to 3 minutes. Flip slices, add 1 tablespoon butter, and cook until other sides are golden brown. Transfer to a plate and repeat with remaining 2 slices.
- Wipe out pan and increase heat to medium-high. Add remaining 4 tablespoons butter and cook, swirling pan occasionally, until butter is golden brown and fragrant, about 3 minutes. Add apricots and salt and cook, swirling pan to coat apricots in butter, until heated through, about 1 minute more.
- Remove pan from heat, add water, and swirl to create a smooth sauce. Divide brioche among 4 plates. Top each with apricots, sauce, and a scoop of ice cream. Serve immediately.
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