Baked Brie with Golden Raisin Compote

Baked Brie with Golden Raisin Compote Recipe
Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell
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

Yield:

20 servings (serving size: 2 topped baguette slices)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

Preheat oven to 400°.

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.

Note:

Elizabeth Bennett, Mill Creek, Washington,

March 2007
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