Baked Brie with Apricot Salsa
Source of Recipe
www.hearthware.com
Recipe Introduction
"This is the queen of appetizers. Warm, oozy, creamy Brie with a sweet sauces that includes bell peppers and crunchy pecans. If you serve it at a cocktail party, be careful where you put it as people stop here and stay."
List of Ingredients
Apricot Salsa
Cooking spray
1 jar (4 ounces) pimiento strips, drained
1 cup dried apricots, chopped
1 green pepper, chopped
1-cup sugar
1/2-cup apple cider vinegar or raspberry vinegar
1/4 cup dries white wine or white vermouth
large pinch cayenne pepper
1 large round Brie cheese, 8" diameter
Toasted chopped pecansRecipe
To make the salsa, spray a medium saucepan with cooking spray. Add red pepper, dried apricots, green pepper, sugar and vinegar. Bring to a boil. Cook, uncovered, about 10 minutes over medium heat. You can do this ahead. Scrape off a little of the outer white layer on top of the Brie. Slice out the center by placing your knife blade at the edge of the top and cutting around so that you lift out a shallow cone. Reserve the top.
Place the cheese in a shallow ovenproof dish that just fits the cheese, leaving about 1/2" between edges of the Brie and the sides of the pan. Place some of the salsa in the center. Replace the top of the cheese. Drizzle top with several spoons of salsa. Place on the 1" rack. IfraCook on Power Level 5 about 8 to 10 minutes until the cheese starts to soften. Don't let it melt ? it should be soft and oozy, not runny. Depending on the size of the cheese this will take about 8 to 10 minutes. Sprinkle with chopped pecans before serving. Serve warm with assorted crackers.
Yield: 1 Brie, about 12 servings
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