RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 96
| View Recipe |
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| Recipe Name: |
Apricot Baked Brie |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-01-30
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Cheese |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$2.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with assorted crackers. |
| Comments: |
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Ingredients:
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Directions:
Prepare pastry and roll out. Place the brie on top of the rolled pastry, top with glaze (to taste) and almonds.
Bring the pastry up over the brie and press together to seal. Use egg wash if you need help sealing.
Brush with egg wash and place onto oven-proof baking dish acceptable for serving. Bake at 400 for 15 minutes or until nicely browned and bubbly. |
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Apricot Glaze
(Add to shopping list) :
0.75 Teaspoon garlic powder
0.5 Teaspoon pepper, black
1 Tablespoon vinegar, red wine
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Directions:
Mix together and boil. Whisk and let boil about 1 to 2 minutes. Remove from heat and allow to set, about 20 minutes.
Store what you don't use back into the empty preserves jar and refrigerate. |
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| Nutrition per Serving: |
| Calories: |
271 |
Total Carbs: |
3.6 |
Net Carbs: |
0.0 |
| Cholesterol: |
91.2 |
Fat: |
22.7 |
Protein: |
14.93 |
| Fiber: |
1.33 |
Sodium: |
11.67 |
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