Baked Brie with Golden Raisin Compote

6 Reviews
ADD YOUR REVIEW
Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell
Yield
20 servings (serving size: 2 topped baguette slices)
By Elizabeth Bennett, Mill Creek, Washington
March 2007
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 132
  • Caloriesfromfat 22%
  • Fat 3.2g
  • Satfat 2g
  • Monofat 0.9g
  • Polyfat 0.1g
  • Protein 3.7g
  • Carbohydrate 23g
  • Fiber 1.1g
  • Cholesterol 11mg
  • Iron 0.7mg
  • Sodium 178mg
  • Calcium 31mg

How to Make It

Step 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.

Step 2

Preheat oven to 400°.

Step 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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

foodiejl's Review

Diana06
December 22, 2012
I have made this recipe many times over the years and everyone loves it! Yum!

Diana06's Review

GretchenMN
September 14, 2010
I have made this several times and it is excellent! It makes a very large batch, so you may want to get extra brie.

GretchenMN's Review

foodiejl
March 17, 2010
The compote is wonderful...nice cinnamon, tangy taste that is balanced well with the bread and the brie. I was looking for fast, but tasty appetizer recipes for a wine tasting and this came together easily.

TeresaMichelsen's Review

TeresaMichelsen
December 04, 2009
I did this differently - heated up the brie in the microwave after slicing off the top and serving it with crackers and this warm compote on the side. It was an excellent combination, and also works well with just about any other tangy/pungent cheeses. Everybody at Thanksgiving loved it.

BellevueGourmet's Review

London1
October 25, 2009
This is a real stunner! Delicious, easy, and with great eye appeal, it is perfect for a special occasion. I was a little shy of golden raisins so added some craisins to make up the difference. They worked well with the other ingredients, and added some festive color to the presentation. Prepare and chill the compote mixture a day ahead of your event to ease your schedule. Get ready for rave reviews from your guests!

London1's Review

BellevueGourmet
November 29, 2008
Found this very easy to make and our guests loved it. I added a small piece of brie but think I would add more next time.