- 1 1/2 pounds Brie, rind removed
- 1 1/2 pounds small new potatoes, or boiling potatoes cut into 1-inch pieces
- 1 1/2 pounds broccoli, thick stems removed, tops cut into florets (about 1 1/2 quarts)
- 1 1/2 pounds mushrooms, halved or quartered if large
- 2 tablespoons cooking oil
- 1/2 teaspoon salt
- 1/2 cup cocktail onions
- 1. Heat the oven to 400°. Cut the Brie into thin slices and divide the cheese among four small ovenproof dishes or ramekins.
- 2. Put the potatoes in a large saucepan of salted water. Bring to a boil and simmer for 10 minutes. Add the broccoli florets to the pan and simmer until the potatoes and broccoli are tender, about 5 minutes longer. Remove the broccoli with a slotted spoon and drain on paper towels. Drain the potatoes and, if using new potatoes, cut them in quarters when cool enough to handle.
- 3. Meanwhile, toss the mushrooms with the oil and salt. Put the mushrooms on a baking sheet and roast until browned and tender, turning once, 10 to 15 minutes. Remove the pan from the oven and then turn the oven off.
- 4. Put the dishes of cheese in the oven and leave until the cheese just melts, 5 to 10 minutes. Meanwhile, pile the potatoes, broccoli, mushrooms, and cocktail onions on individual plates. Serve each portion of melted Brie immediately, along with the vegetables for dipping.
- Wine Recommendation: The wines of the Loire Valley in France are frequently overlooked by serious imbibers, but its elegant cabernet-franc-based reds are often more suitable at the table than more robust cabernet sauvignons. Go for a fruity Chinon or Saumur-Champigny.
- Notes: Cocktail onions, most frequently found in your martini glass, can stand on their own as a pickle. Their slight crunch and pleasant tartness make them surprisingly tasty with Brie.
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