Baked Brie With Mango Recipes

Steps:

• Preheat oven to 350 degreesF.
• Place Brie on a cookie sheet and spread the chutney on top, leaving a 1/2 inch border Place the almonds around the border.
• Bake for 15 minutes.
• Carefully transfer warm brie to a cheese board and surround with apples and french bread.

Steps:

• Roll puff pastry to 10-inch circle (or use one 10-inch sheet); place on a greased baking sheet.
• Cut Brie in half crosswise; place bottom half on center of pastry.
• Spread Brie with chutney and sprinkle with pecans.
• Place remaining half of Brie, rind side up on top of Chutney.
• Wrap pastry around Brie, pleating edges and sealing seam. Brush with beaten egg.
• Bake at 400F for 30-35 minutes or until golden brown. Cool 5-10 minutes before serving.

Steps:

• For the marinade: Slice the garlic cloves paper thin and put in a bowl. Add the olive oil, lemon juice, apple cider vinegar, raspberry balsamic vinegar, sea salt, black pepper, red chile flakes and 2 tablespoons water and whisk together. Set aside.
• For the stuffed chiles: Roast and blacken the chiles over an open flame until the skins blister. Immediately place the chiles in a plastic bag to sweat for 5 minutes.
• Remove the skins by scraping them off with the blunt edge of a paring knife. Make an incision from the head and stem of each chile towards the tail, large enough to prepare for stuffing. Try to remove as many seeds as possible by delicately removing the seed pod from each head. Place the chiles in a baking dish and pour the marinade over them. Let sit, refrigerated, while you cut and prepare the mangos and Brie for stuffing.
• Preheat the oven to 400 degrees F.
• Peel the mangos and cut into finger-length-sized spears. Remove the outer rind from the Brie and cut into finger-length-sized strips.
• Begin to lay alternate layers of sliced mango and Brie inside of the chiles until full, trying to slide the layers towards the chile tails so that the chiles are plump and full, always finishing the last layer with mango for color. Transfer the chiles to a flat baking dish or plate and delicately spoon the marinade over them. Bake until the cheese melts, about 10 minutes.
• Garnish with the chopped parsley.

Steps:

• Preheat the oven to 350 degrees F.
• Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.
• Serve with crackers.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle curry powder over top and sides of Brie; rub the curry powder into the rind to thoroughly coat the surface. Place the Brie wheel in a large pie plate or oven proof dish. Spread a generous layer of chutney over the top, and evenly sprinkle with cashews.
• Bake 15 minutes in the preheated oven, or until cashews are slightly golden and cheese inside the rind is melted. Serve with slices of baguette.

Steps:

• For caramelized onions, cook onion in hot butter or margarine in a small saucepan, covered, over low heat about 15 minutes or until tender and golden, stirring occasionally.
• Meanwhile, stir together tomato preserves or mango chutney (cut up any large pieces of chutney), rosemary, and crushed red pepper in a small bowl.
• Cut off a thin slice from the top of the Brie to remove the rind; discard.
• Place the Brie in an ungreased 9-inch pie plate.
• Top with tomato or chutney mixture, then with caramelized onions.
• Bake, uncovered, in a 325F oven about 10 to 12 minutes or until Brie is softened and warmed but not runny.
• Serve with breadsticks, crackers, or bread slices.