Appetizers Using Brie

Before you break out the cheddar at your next wine and cheese party, don’t forget about the bloomy rind cheeses that will no doubt be a huge hit! Owner of Golden Fig Fine Foods, Laurie Crowell shared three unique recipes using Brie cheese. Make sure to stop by and say hi to Laurie and the golden fig team at the St. Paul Farmers Market on Saturdays and Sundays. Here’s where you can purchase the products that were featured: Blue Earth Brie Little Lucy Brie Morcella Colonel Pabst Worcestershire Heath Glen Raspberry Chambord Jam TCL’s Wine Guy, Haskell’s Ted Farrell, brought a couple selections of vino which pair well with Brie…plus, they’re both on sale just for TCL’ers. Learn more about those wines here. Recipes Blue Earth Spinach Dip Ingredients: 4 TB butter, melted 1/2 C onion, small chop 2 garlic cloves, minced 2 C fresh spinach, chopped 1/4 C all-purpose flour 1 tsp Dynamite Herbs 2 C milk 1 TB Worcestershire (we love Colonel Pabst!) Salt and pepper to taste 1/4 tsp smoked paprika 1/2 C sour cream 1.5 C Blue Earth (or your favorite Brie) cubed, with most of rind removed 1.5 C mozzarella, shredded 3/4 C parmesan, grated and divided Directions: Preheat oven to 375 degrees. Melt butter in a 9″ oven proof skillet over medium high heat (OR use any skillet and transfer to lightly greased 9″ pie pan to bake). Add onions and spinach and cook, while stirring for 3 minutes. Add garlic and sauté 30 seconds. Stir in flour and Dynamite Herbs, and cook, while stirring, for 2 minutes. Turn heat to low and stir in milk, Worcestershire sauce and all spices. Increase heat to medium high and bring to a simmer, while stirring, until thickened (but not too thick). Remove from heat and stir in sour cream until smooth. Stir in brie, mozzarella and 1/4 cup Parmesan. Smooth dip into an even layer (or transfer to prepared pie pan and smooth). Top with remaining cheeses and bake 15-20 minutes or until bubbly and brie is melted. Broil until cheese is golden. Let sit at least 5 minutes then serve hot with bread, crackers, etc. Crostini with Morcella, Strawberries & Basil Ingredients: 1 baguette, sliced into rounds olive oil, for brushing on baguette large wedge Morcella (Shepherds Way Morel Brie) or your favorite brie 8 strawberries, sliced thinly fresh basil leaves, chiffonade Basil Balsamic for drizzle Directions: Preheat oven to 350 degrees Brush sliced baguette with olive oil and place in oven to toast. When toasted, place slice of cheese on each baguette and pop back into oven for a few minutes to soften brie. Remove from oven, top with a slice or two of strawberries, a sprinkle of basil and a drizzle of balsamic. Little Lucy with Raspberry Preserves Crescents Ingredients: 1 tube crescent rolls Wedge of Little Lucy (or your favorite Brie) Raspberry Chambord Preserves Preheat oven to 350 degrees Directions: Separate and flatten crescent roll triangles onto a baking sheet lined with parchment Spread 1 heaping tsp preserves onto each triangle Place a small rectangle of cheese on top of preserves. Roll, keeping preserves and cheese inside dough. Bake 12-15 minutes, or until toasty brown. Serve warm

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