BRIE OR CAMEMBERT APPETIZERS
Another dish I would never have thought of posting because I don't think of it as a 'recipe'. Well, I've broken it down in steps and hope you'll try it. It is delicious.
Provided by evelynathens
Categories Spreads
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Dip the wedge of brie or camembert in milk and dredge in flour.
- Then dip in egg and breadcrumbs.
- Let cheese'sit' for 10-15 minutes to allow coating to set.
- Melt butter in a large skillet.
- When hot, add as many brie/camembert slices as will fit without crowding.
- Fry until golden-brown, turn over carefully and fry on other side.
- Put a handful of the lettuce chiffonade on each serving plate.
- Centre a golden brie/camembert slice on the plate.
- Top with a spoonful of fruit chutney or preserves (or serve the chutney on the side); Cranberry Sauce is WONDERFUL with this!
- Serve immediately with plenty of crusty bread to spread the molten cheese on.
- Enjoy!
PEARS AND CAMEMBERT
The cheese should be cold, so it can be sliced; the glaze will warm it when poured on top.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1
Number Of Ingredients 8
Steps:
- Slice cheese wheel in half crosswise; set aside. In a medium skillet over medium heat, melt butter. Add diced pear, and cook until tender, about 3 minutes. Stir in brandy, and cook 1 minute more. Add rosemary, and stir to combine. Remove from heat, and spread pear mixture over bottom half of reserved sliced cheese wheel, reserving 2 tablespoons mixture for garnish. Transfer cheese to serving plate.
- Return skillet to stove, and heat balsamic vinegar and honey until simmering. Simmer mixture until slightly thickened, about 3 minutes. Set aside to cool, about 5 minutes. Pour half the glaze over cheese and reserved pear mixture; top with remaining half of cheese wheel and pears. Drizzle with remaining glaze, and garnish with walnut halves and rosemary. Serve immediately.
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