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Baked Brie with Golden Raisin Compote

Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell
Yield 20 servings (serving size: 2 topped baguette slices)
Category Finalist: Starters and Drinks. "This flavorful appetizer is great because most of the prep work can take place before guests arrive. The Brie is rich enough to carry the appetizer with a tart and sweet compote. To ease slicing, keep Brie chilled until ready to use." --Elizabeth Bennett, Mill Creek, WA

Ingredients

  • 6 cups chopped peeled Granny Smith apple (about 1 1/2 pounds)
  • 1 cup vertically sliced red onion (1 small)
  • 1 cup golden raisins
  • 1/3 cup white wine vinegar
  • 1/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 8 ounces Brie cheese, thinly sliced
  • 40 (1/4-inch-thick) slices French bread baguette (about 8 ounces)
  • Thyme sprigs (optional)

Nutrition Information

  • calories 132
  • caloriesfromfat 22 %
  • fat 3.2 g
  • satfat 2 g
  • monofat 0.9 g
  • polyfat 0.1 g
  • protein 3.7 g
  • carbohydrate 23 g
  • fiber 1.1 g
  • cholesterol 11 mg
  • iron 0.7 mg
  • sodium 178 mg
  • calcium 31 mg

How to Make It

  1. Combine first 11 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Uncover and cook for 5 minutes or until slightly thick, stirring occasionally. Cool.

  2. Preheat oven to 400°.

  3. Divide Brie slices into 40 even pieces. Spread 1 1/2 tablespoons compote over each baguette slice; top each with 1 piece of cheese. Arrange the slices on a large baking sheet. Bake at 400° for 5 minutes or until cheese melts. Garnish with thyme sprigs, if desired.