Brie Apple Baguette Recipes

Steps:

• For the compote: In a small saucepan on medium-high heat, add the cherries, wine, salt, pepper and thyme and stir. Bring to a boil, then reduce the heat slightly to medium. Continue to cook at a rapid simmer until the liquid is reduced by half, 25 to 30 minutes. Turn off the heat and let cool, then remove the thyme sprigs.
• For the baguette: Preheat the oven to 400 degrees F.
• Using a paring knife, cut a deep "v" on the top of the baguette. Pull out some of the soft bread to create a deep crevice. Place the Brie slices into the crevice, overlapping each slice. Transfer to a baking sheet.
• Bake until the cheese is melted and the bread is slightly toasted, 5 to 7 minutes. Transfer to a cutting board. Spoon the cherry compote over the melted Brie. Slice into thick slices, garnish with the remaining thyme sprig and serve.

Steps:

• 1) Cut bread into 1/4 inch thick rounds. Toast the bread pieces on a cookie sheet in a preheated 250 degree oven for 8 min or until crisp on outside but not browned. Remove from oven. 2) Cut the brie into rounds slightly smaller than bread slices. Set Aside. 3)In a saute pan, melt butter over med/low heat sprinkle 1 tbs brown sugar on top of butter, add apple wedges in single layer,sprinkle 1 tbs brown sugar over top of apples,saute until golden brown turning once or twice until carmelized. Remove from heat. 3) Place the brie rounds on reserved bread slices. Broil the rounds till golden and puffed 1 to 2 minutes. 4)Remove brie/bread from oven and top each slice with the apple wedge (if apple wedge is to large cut in half) then top with slivered toasted almonds. Serve on a platter or as an appetizer.

Steps:

• Preheat the oven to 350 degrees. Place the sliced bread on a sheet pan and bake for 6 to 8 minutes, until crisp.
• Arrange the 4 wedges of Brie snugly in one layer in a glass or ceramic baking dish. Drizzle the honey over the wedges and then scatter the pistachios over the top. Bake for 3 to 5 minutes (depending on the ripeness of the Brie) until the Brie just begins to ooze but isn't melted. Be careful-it happens fast!
• Place the mache in a large bowl and toss it gently with the balsamic vinegar and olive oil. Sprinkle with salt and pepper. Divide the salad among 4 large salad plates and place a piece of the warm Brie with the pistachios in the center of each plate. Place a quarter of the apple slices on each plate fanned out on one side of the Brie. Place 2 or 3 slices of toasted baguette on the other side of the Brie and sprinkle generously with salt and pepper. Drizzle with the honey still in the baking dish and serve immediately.

Steps:

• Slice baguette horizontally with a serrated bread knife. Spread preserves on both sides of bread. On bottom half of baguette, lay down overlapping slices of ham and top with slices of brie. Place top of baguette on sandwich. Cut into 1-inch pieces and secure with decorative sandwich picks.
• Optional: heat in a 400 degree F oven for 10 to 12 minutes.

Steps:

• Cut the baguette in half lengthwise and spread the inside of each half with butter. Place the cheese on the bottom half and then place top of baguette on. Cut in half to eat it, if desired.

Steps:

• Sorry to be so non-specific.
• I just had this sandwich in a restaurant and posted a thread talking about it- several people asked me to post it as a recipe, so I'm kind of guessing here.
• Split the baguette for a sandwich.
• Slice the brie into medium thick slices and place a layer on each side of the open baguette.
• Place in a 350 oven for a few minutes to warm the brie.
• Top with apple slices, a little chutney or preserves and sprinkle toasted walnuts over.