Recipe by CountryLady
A quick & easy treat for your guests! The sauce can be made ahead, covered & refrigerated for up to 3 days. If raspberries aren't available (or too expensive), substitute with cranberries & cranberry cocktail.
Top Review by lalondefamily
This was a fabulous addition to our dinner party appetizers! ** A great tip: Before baking the brie, cut the round into half so you have two rounds of brie. Using a square piece of dough from Pilsbury Croissant Dough, place a round on a large square of dough. Fold the dough up and around the brie and gather the ends at the top. Pinch to seal. Bake in a 350 degree oven until golden brown, about 10 minutes. Serve as you would above with the reduction. Let sit for a couple of minutes prior to cutting into wedges. Voila! A beautiful and classy appetizer.
- 1 (8 ounce) brie round
- 1 cup frozen raspberries
- 1⁄4 cup frozen raspberry concentrate
- 1⁄4 cup port wine or 1⁄4 cup red wine
- 1 tablespoon chopped dried chipotle chile in adobo
- Set aside 1/4 cup of the raspberries on a paper towel.
- Place the rest into a small saucepan, along with the rest of the sauce ingredients and bring to a boil.
- Reduce heat and simmer until slightly thickened, about 5 minutes.
- Transfer to a sieve and press through into a bowl.
- Place Brie on parchment paper lined (or greased) baking sheet and bake in preheated 350F oven until softened, about 10 minutes.
- Pool half the sauce onto a serving plate, top with the brie and drizzle with remaining sauce.
- Sprinkle with remaining raspberries and cut into wedges.