Author Notes
I serve this hors d’oeuvre when I want my guests to huddle closely together—especially on cold fall and winter nights. It’s a crowd pleaser! It’s also wonderful for entertaining, since it’s best if prepared a day or two ahead. —Lynda Marren
Ingredients
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1/2 cup
dates, pitted and chopped
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1
small apple, peeled, cored and diced
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1
small firm, ripe pear, peeled, cored and diced
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1/2 cup
dried cranberries
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1/2 cup
chopped pecans
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1/2 cup
chopped dried apricots
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1/4 cup
red wine
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1/4 cup
apple juice
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1
2-lb. wheel Brie cheese, chilled
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2
sourdough baguettes
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4
large garlic cloves, cut in half lengthwise
Directions
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1. Mix fruit and pecans in a medium bowl. Cover with wine and apple juice and toss well. Refrigerate for least 3 hours, preferably overnight.
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2. Cut cold Brie wheel in half horizontally with a large serrated knife to make two disks. Place one layer, rind side down, in a glass pie pan. Drain liquid off the marinated fruit. Spread 2 1/4 cups of fruit over the brie, reserving remaining fruit for top.
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3. Place the remaining Brie disk on top of fruit mixture with the rind facing up. Spoon remaining fruit mixture in the center on top of the Brie.
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4. Seal with plastic wrap and refrigerate for at least 3 hours, or up to 3 days.
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5. Preheat oven at 350°. Place very cold Brie on in a glass pie pan and bake uncovered for about 25 minutes.
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6. Slice baguettes into thin slices, place on a baking sheet and toast in 350° oven for 4 minutes. Remove from oven. Rub toasts with cut sides of garlic.
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7. Remove from oven and let cool for 5 to 10 minutes. Wipe melted cheese from edges of pie pan with a clean paper towel. Serve Brie in pie pan or transfer to a large serving platter. Place toasted baguette in a basket next to Brie.
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