The Ultimate Appetizers Book by Better Homes & Gardens

Author:Better Homes & Gardens
Language: eng, eng
Format: epub
Publisher: Houghton Mifflin Harcourt
Published: 2012-02-14T16:00:00+00:00

baked brie with caramelized onions and hazelnuts

prep: 25 minutes bake: 15 minutes oven: 325°F makes: 8 to 10 servings

Two 7- to 8-ounce rounds of Brie can be used instead of the larger cheese round. Bake them for 10 to 12 minutes or until the cheese is softened. That way you can serve one round and then replenish with the second warmed cheese.

2 tablespoons butter

1⁄2 cup chopped yellow onion

1 15-ounce round Brie cheese

3 tablespoons apricot preserves

1⁄4 cup chopped hazelnuts (filberts) or pecans

Baguette-style French bread slices and/or sliced apples or pears

1 For caramelized onion, in a small saucepan melt butter over low heat. Cover and cook onion in hot butter for 10 to 15 minutes or until tender and golden, stirring occasionally.

2 Preheat oven to 325°F. Place Brie on an ovenproof plate or baking sheet. Spread apricot preserves on top. Top with caramelized onion and sprinkle with nuts.

3 Bake for 15 to 20 minutes or until cheese softens. If baked on baking sheet, carefully transfer warm Brie from baking sheet to a serving platter. Serve with French bread slices and/or sliced fruit.

nutrition facts per serving: 254 cal., 20 g total fat (11 g sat. fat), 61 mg chol., 355 mg sodium, 7 g carb., 1 g dietary fiber, 12 g protein.

make-ahead directions: Prepare caramelized onions as directed in Step 1. Cover and chill for up to 24 hours. Allow to stand at room temperature for 30 minutes. Bake Brie as directed. For the Cranberry-Onion Chutney, prepare as directed. Cover and chill for up to 24 hours. Allow to stand at room temperature for before using. Serve as directed over warm plain Brie.

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