Baked Brie With Golden Raisin Compote
"Most of the prep work for this flavorful appetizer can be done in advance. The Brie is rich enough to pair with a tart and sweet compote. To ease slicing, keep Brie chilled until ready to use."
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
40
ingredients
- 6 cups chopped peeled granny smith apples (about 1 1/2 pounds)
- 1 cup vertically sliced red onion
- 1 cup golden raisin
- 1⁄3 cup white wine vinegar
- 1⁄4 cup granulated sugar
- 1⁄4 cup packed brown sugar
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cardamom
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground nutmeg
- 8 ounces brie cheese, thinly sliced
- 2 French baguettes
directions
- Combine first 11 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
- Uncover and cook for 5 minutes or until slightly thick, stirring occasionally. Cool.
- Preheat oven to 400 degrees.
- Divide Brie slices into 40 even pieces.
- Spread 1 1/2 tablespoons compote over each baguette slice; top each with 1 piece of cheese.
- Arrange slices on a large baking sheet. Bake at 400 degrees for 5 minutes or until cheese melts.
- Garnish with thyme sprigs, if desired.
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Reviews
-
I made the Golden Raisin compote tonight, inspired by a local restaurant that served it with braised cabbage and pork medallions as a special. I didn't have it with the brie, but made the braised cabbage and pork instead. It was very good and fairly close to what the restuarant served. My wife loved it and we both decided to drive out to bring some to our daughter who is in college 20 minutes away. She liked it too. I give it a 4 because I changed some things in the recipe. I finely chopped the raisins, used half the apples which I recommend mashing a little, cider vinegar instead of wine vinegar, and 1/2 the sugar (it was still a little on the sweet side). Next time I just use the raisins for sweetness. All in all, a great recipe though and I'm certainly going to make more!
Tweaks
-
I made the Golden Raisin compote tonight, inspired by a local restaurant that served it with braised cabbage and pork medallions as a special. I didn't have it with the brie, but made the braised cabbage and pork instead. It was very good and fairly close to what the restuarant served. My wife loved it and we both decided to drive out to bring some to our daughter who is in college 20 minutes away. She liked it too. I give it a 4 because I changed some things in the recipe. I finely chopped the raisins, used half the apples which I recommend mashing a little, cider vinegar instead of wine vinegar, and 1/2 the sugar (it was still a little on the sweet side). Next time I just use the raisins for sweetness. All in all, a great recipe though and I'm certainly going to make more!
