Baked Brie with Mushrooms and Almonds Recipe
Delectable Brie never appeared more elegant than when bathed in a brandy sauce with mushrooms, almonds and tarragon. Serve this appetizer warm with baguette slices.
I've made this several times for dinner at home or to bring to parties and it's been very well-received. I've always used fresh mushrooms, which I would suggest since it adds no time to the recipe and tastes great. I do often add a bit extra brie or cut back on the mushrooms though, because 8 oz. is a lot for one wheel of cheese. I also once added fresh diced tomatoes on top after cooking, which improved the presentation greatly but didn't really have a huge effect on the flavor.
This recipe was an instant hit at family gatherings. It's a great appetizer, and entirely worth every bite!
Chef John's version of baked brie is wrapped in puff pastry dough, chilled, and then baked until the pastry is perfectly browned and the brie is warm and melty.
Brie cheese smothered with fresh figs cooked with brown sugar, vanilla, and almonds, then baked until almost melted. Serve warm with water crackers as a wonderful holiday appetizer or special treat during fig season. Canned figs in syrup may be substituted for fresh by reducing the brown sugar to 1/4 cup and replacing the water with syrup.
Puff pastry is topped with jam, almonds, and cranberries and wrapped around a wheel of Brie cheese in this elegant Brie en Croute appetizer.
Brie topped with caramelized apples and onions is then covered in puff pastry and baked until golden. Garnish with roasted garlic and candied walnuts.
Warm melted brie and sauteed mushrooms are wrapped in a phyllo triangle. Great for parties! These are time consuming to make, but extremely elegant.
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