BONNE MAMAN JAM RECIPES

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BRIE CHEESE APPETIZER RECIPE | ALLRECIPES



Brie Cheese Appetizer Recipe | Allrecipes image

A light, fluffy puff pastry is filled with melted Brie cheese and hot fruit preserves. If you do not want a sweet wheel, you may substitute herbed cheese spread for the preserves. Baking times are the same for the substitution.

Provided by Susan Jackson

Categories     Baked Brie

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 4

1 (8 ounce) wheel Brie cheese
3 tablespoons apricot preserves
½ (17.5 ounce) package frozen puff pastry, thawed
1 egg white

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
  • Slice one wheel of Brie cheese in half so you have 2 circles of cheese. Spread apricot or peach preserves on (the cut side) half of one circle of brie. Make sandwich out of the two halves of Brie, so that the preserves are in the center of both halves. Wrap the entire wheel of Brie with one sheet of puffed pastry and flip the entire concoction onto the prepared cooking sheet so the seam is on bottom. Brush the puffed pastry with the egg white.
  • Bake for 30 minutes, or until the pastry in golden brown. Serve immediately.

Nutrition Facts : Calories 286.2 calories, CarbohydrateContent 19.1 g, CholesterolContent 28.4 mg, FatContent 19.5 g, FiberContent 0.5 g, ProteinContent 8.6 g, SaturatedFatContent 7.9 g, SodiumContent 264 mg, SugarContent 4 g

CLASSIC PESTO SAUCE RECIPE | BON APPéTIT



Classic Pesto Sauce Recipe | Bon Appétit image

Make this classic (and easy!) pesto sauce whenever you find yourself with lots of fresh basil. Try freezing the pesto in ice cube trays for later.

Provided by Lori de Mori

Yield Makes about 1 cup

Number Of Ingredients 7

4 cups fresh basil leaves (from about 3 large bunches)
½ cup extra-virgin olive oil
⅓ cup pine nuts
2 garlic cloves
¼ cup freshly grated Parmesan
¼ cup freshly grated Pecorino Sardo
1 teaspoon coarse kosher salt

Steps:

  • Combine basil, oil, pine nuts, and garlic in a blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to a small bowl.
  • Do Ahead: Pesto can be made 1 day ahead. Top with ½" olive oil and chill.

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