Blueberry Brie en Croute With Pine Nuts
Posted: Thursday, January 29, 2009
by Peter Alfieri
Buon Appetito Providence
This is a great starter for dinner parties, or just to have because you love brie. This is a relatively recipe to make, the exotic flavor of the cheese and pine nuts make this starter unique. I toast the pine nuts myself as it is difficult to find them already toasted.
Brie is a soft cheese named after the province where it originated from; it's pale in color with a slight grayish tinge under a crusty white mold. Brie is soft and flavorful with a hint of ammonia. The moldy area (or rind) is edible and not meant to be separated from the cheese while consuming.
If you're like me, and you like different foods, this certainly is a treat for you. The addition of pine nuts makes this a very different version of an age old recipe. Give this food a try, I bet all those familiar with Brie en Croute will be wondering what the "secret ingredient" is!!
Brie is a soft cheese named after the province where it originated from; it's pale in color with a slight grayish tinge under a crusty white mold. Brie is soft and flavorful with a hint of ammonia. The moldy area (or rind) is edible and not meant to be separated from the cheese while consuming.
If you're like me, and you like different foods, this certainly is a treat for you. The addition of pine nuts makes this a very different version of an age old recipe. Give this food a try, I bet all those familiar with Brie en Croute will be wondering what the "secret ingredient" is!!
Difficulty (Scale from 1-10): 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Ingredients
1/2 of a 17.3 ounce package of puff pastry - one sheet
2 egg yolks
1 tablespoon of water
1/2 cup of dried blueberries - softened in water & drained completely
1/4 cup of toasted pine nuts
1/4 cup of honey
1/2 teaspoon of fresh rosemary leaves - chopped
1 (13.2 ounce) brie cheese round
Preparation
Thaw pastry sheet at room temperature about 35-45 minutes, or until easy to handle.
Heat oven to 400 degrees Fahrenheit
In a small bowl beat egg yolks with water and put aside.
On a lightly floured surface, unfold the pastry sheet. Roll sheet into a 15 inch square.
Stir blueberries, pine nuts, honey, and rosemary in a small bowl. Spread mixture in the center of the 15 inch square pastry sheet. Top mixture with cheese.
Brush pastry sheet edges with yolk mixture. Fold opposite sides of pastry corners over each other, press edges to seal. Place seem side down onto a baking sheet and brush with egg mixture.
Bake for 20-25 minutes, or until pastry is deep golden brown.
Let stand for 45 minutes, then serve.
Enjoy your side Brie en Croute!
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Top-level comments on this article: (2 total)Wow Peter, I have never even heard of Brie. I have never had it, now you have me curious. Do most stores carry this kind of cheese. It sounds great, I would like to give this a try.....Thanks your sharing this recipe, we will have to try it....the versatility of your recipes are great, do you have a good recipe for chicken and dumplings? My mom used to make that "southern style"....but I haven't found anything like it since she passed away "God rest her soul"...as always you never disappoint me with your recipes....your great....Your friend and fan in pen......Gary
I notice you write alot of recepies.Right now I cannot make and eat recepies such as the one above;too many calories and fat; I am on a diet.Do you have healthy recepies also?I just joined your fan club; one day or another I'll definitely end up trying one of your recepies :-)
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