Brie With Raspberry Chipotle Sauce
photo by CountryLady
- Ready In:
- 20mins
- Ingredients:
- 5
- Serves:
-
6-8
ingredients
- 1 (8 ounce) brie round
-
Sauce
- 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
directions
- 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.
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Reviews
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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.
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i had canned chipotles in adobo and powdered chipotle pepper. i opted for the dry and found it added heat but little flavor so i added about 8 drops of liquid smoke and a few dashes of salt. i also used a dry red wine as i had no port but i could also only get a frozen fruitopia for the raspberry concentrate so it added a bit of sweetness and worked out ok. served with triscuits, very addictive!
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Truly awesome. I've never seen the beauty of brie until now. This recipe made a convert of me. The sauce is amazing and I think it can be used with anything that needs a sweet and savory touch - chicken, fish, pork, grilled veggies, anything. I used two small chipotles and it was just enough for us but too hot for some of our guests. Oh, well, more brie for me!
RECIPE SUBMITTED BY
In the words of Tracy Byrd, "I'm from the country & I like it that way"!!
On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges!
We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006.
I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design!
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