Brie Recipes

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Vegetarian Quesadilla Recipe (Apple Brie Cheese Sandwich) Recipe

Over the past few months, I've really enjoyed cooking with California Lavash breads. I particularly enjoy the delicious soft pizza lavash flatbread. It's so versatile! Today, the California Lavash team came over and we cooked up a storm and took photos of our delicious creations.

My personal favorite was a cheese quesadilla filled with Brie cheese, walnuts and apples. It's the ultimate quick and easy snack. I also think it would make a great packed lunch. You’ll l♥ve it! Brie just oozes when it melts, and the apples approach the texture of apple sauce. The balance of flavors is just perfect and the walnuts really add a nice contrast of texture. The pizza lavash we used is a wonderful canvas for the flavors packed inside.


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Apricot Brie Appetizer Recipe Recipe

Apricot Brie Appetizer Recipe

08.17.11 by Jackie

I love French cheeses. This week, I gave myself a treat and bought a wheel of triple cream Brie cheese. This particular cheese has an exquisite flavor and luscious, creamy texture because it is made with heavy cream as the base instead of only milk. I spread the soft, buttery, cheese onto sesame Persian bread and garnished the top with dried apricots and hazelnuts.

Even though the cheese appetizers contain exceptionally high fat content, I enjoyed every single bit. Serving them in small portions also helped me feel a lot less guilty! I just thought to myself, dried fruits are good for you; they're full of fiber, plus they taste delicious with a juicy flavor.  Hopefully they'll counteract the calories of the Brie cheese!


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Ratatouille Stuffed Beggar's Purse Recipe Recipe

I’ve made beggar's purses using crêpes as wraps in the past. They look incredibly elegant, but are not difficult at all to make. You could also simply fill the crêpes and fold them in half but I thought tying the purses with parsley stems was a nicer touch for Valentine’s Day.

This time, I filled them with ratatouille and Brie cheese. To the traditional ratatouille ingredients, I added sweet potatoes for a little firmer consistency. If you’re not serving this to vegetarians as I am, the beggar’s purse would make a great companion to steamed fish or a stuffed salmon filet.


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Bruleed Banana Cheese Gingersnap Treats (Croques Banane Brie Recipe) Recipe

I have Lulu to thank for inspiring me to prepare this snack. He was feeling a bit peckish, but there wasn’t a lot of food at home (the refrigerator is broken ). We had some brie leftover from my little munchkin’s birthday party, so he took a wedge of it and put it on a gingersnap cookie. Lulu was very proud of himself and offered me a bite.

The mixture of sweet and salty flavors and soft and crunchy textures was very pleasant, and it instantly took me back in time to my childhood. When I came home from school, I used to make myself brie and banana “sandwiches” with baguette or just sliced bread. It was probably my favorite snack. Given that there were some very ripe bananas in the house along with the brie and gingersnaps, it seemed only fitting that I should share a little bite of my childhood with Lulu and my little munchkin.

Of course, I’m not 7 anymore, so I decided to jazz it up a little. Caramelizing the bananas brought out additional flavors that really complemented the creaminess of the brie. And instead of white bread I used gingersnap cookies as the delivery device for the banana brie combo (thanks Lulu!). I’ve often found myself disappointed when I try to relive the memories of my favorite childhood dishes. This, happily, was not one of those times!


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Canapes au Camembert (Camembert Tartlet Shells) Recipe

Canapés au camembert are the perfect palate teasers. They have a flaky, buttery shell and are covered with a camembert sauce mornay, which is béchamel and some cheese. The key to a good homogenous spread is a ripe, gooey, aged cheese. The addition of mustard and a hint of red chili pepper make it slightly piquant.

You can serve them as appetizers, as a first course accompanied with a salad or bake in a large tart pan and serve it as a main course for a light lunch.

Making this dish took me back to my time in Paris just before I got married. I was working non-stop, and after work, my boss would often take me for dinner to a brasserie. We would always get some amuse-gueules to start our meal. Amuse, in French, means entertainment in a playful, casual way, and gueule is slang for mouth. Those wonderful appetizers were a perfect way to whet the appetite before a nice meaty main course. Amuse-bouches, like the canapés au camembert I made today, are just a more sophisticated name for the fare I had so often in those brasseries.


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