Baked Brie with Cranberries
- Active Time 15m
- Total Time 1h 25m
- For the Relish:
- 2 cups cranberries, defrosted, if frozen
- 3 tablespoons grated orange zest
- 1/3 cup orange juice
- 1/2-inch piece of fresh root ginger, peeled and grated
- 1/2 cup sugar
- For the Baked Brie:
- 1/2 cup toasted fresh bread crumbs
- 1 tablespoon chopped parsley
- 1 teaspoon chopped thyme
- 1 tablespoon dried cranberries, finely chopped
- 4 pieces (2 ounces each) of Brie (cut an 8-ounce round of Brie into four 2-ounce wedges)
- 1 egg
- To serve:
- Arugula or assorted lettuce leaves
- 4 thick slices French bread, toasted
- 1 garlic clove, cut in half lengthways
- Snipped fresh chives
Preheat oven to 425 degrees F. Grease a baking sheet.
FOR THE RELISH:
Place the cranberries together with the grated orange zest and juice, ginger and sugar in a blender or food processor and process to a coarse purée. Leave to stand for 1 hour before serving.
FOR THE BAKED BRIE:
Mix the toasted bread crumbs with the parsley, thyme and dried cranberries. Dip each piece of Brie into the beaten egg and then coat evenly with the bread crumb mixture.
Place the pieces of coated Brie on the baking sheet and bake on the middle shelf of the oven for 8 minutes. Remove the Brie from the oven and leave to cool briefly.
Arrange the arugula or lettuce leaves on 4 plates. Spoon some cranberry relish on to the plates and place the warm Brie on slices of toasted French bread, that have been rubbed with a garlic half and extra cranberry relish. Garnish with chives.
Recipe reprinted by permission of Hamlyn. All rights reserved.
nutrition information per serving
313 calories; 5g total fat; 62mg cholesterol; 343mg sodium; 59g carbohydrates; 4g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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