Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Elizabeth Bennett, Mill Creek, Washington
Recipe by Cooking Light March 2007

Gallery

Credit: Howard L. Puckett; Styling: Lydia Degaris-Pursell

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

132 calories; calories from fat 22%; fat 3.2g; saturated fat 2g; mono fat 0.9g; poly fat 0.1g; protein 3.7g; carbohydrates 23g; fiber 1.1g; cholesterol 11mg; iron 0.7mg; sodium 178mg; calcium 31mg.
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