Baked Brie With Cranberries
photo by Baby Kato
- Ready In:
- 1⁄2 cup toasted breadcrumbs
- 1 tablespoon parsley, chopped
- 1 teaspoon thyme, chopped
- 1 tablespoon dried cranberries, finely chopped
- 8 ounces brie cheese (four 2 oz pieces)
- 1 egg
- 2 cups cranberries, defrosted, if frozen
- 3 tablespoons orange zest, grated
- 1⁄3 cup orange juice
- 1⁄2 inch piece fresh gingerroot, peeled and grated
- 1⁄2 cup sugar
- arugula or assorted lettuce leaf
- 4 thick slices French bread, toasted
- 1 garlic clove, cut in half lenghtwise
- snipped fresh chives
- Preheat oven to 425°F Grease a baking sheet.
- To make the relish place the cranberries together with the grated orange zest and juice, ginger and sugar in a blender or food processor to a coarse purée. Leave to stand for 1 hour before serving.
- To make the baked Brie, mix the tasted bread crumbs with the parsley, thyme and dried cranberries. Dip each piece of Brie into the beaten egg and then coat evenly with the bread crumb mixture.
- Place the pieces of coated Brie on the baking sheet and bake on the middle shelf of the oven for 8 minutes. Remove the Brie from the oven and leave to cool briefly,.
- Arrange the arugula or lettuce leaves on 4 plates. Spoon some cranberry relish on the plates and place the warm Brie on slices of toasted Fench Bread, that have been rubbed with a garlic half, and extra cranberry relish. Garnish with chives.
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