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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.
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!
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!
This was very good. I didn't have any port wine on hand so I used a dry merlot and I think this compromised the sweetness a little. I'll make sure I pick up some port before I make again! Thank you for sharing the recipe.