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Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell Photo by: Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell

Baked Brie with Golden Raisin Compote

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

Cooking Light MARCH 2007

  • Yield: 20 servings (serving size: 2 topped baguette slices)

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.

Nutritional Information

Amount per serving
  • Calories: 132
  • Calories from fat: 22%
  • Fat: 3.2g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.1g
  • Protein: 3.7g
  • Carbohydrate: 23g
  • Fiber: 1.1g
  • Cholesterol: 11mg
  • Iron: 0.7mg
  • Sodium: 178mg
  • Calcium: 31mg
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Baked Brie with Golden Raisin Compote recipe

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