Pecan-Crusted Brie With Apple-Pear Conserve

Course : Appetizers
Serves: 1
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---For the brie:
1 Cup Flour for dredging *
1 Large egg
1/2 Cup pecans -- toasted and finely ground
1/2 Cup unseasoned bread crumbs
12 Ounces Brie
1/4 Cup olive oil *
---For the vinaigrette dressing:
1 Medium Juice and grated rind of 1 lemon
1 dash thyme
1 cup salad oil
1/4 Cup white wine vinegar
1 Teaspoon minced garlic
1 Teaspoon minced shallots
1 Teaspoon Dijon mustard
1 teaspoon salt and pepper to taste *
4 Cups mixed lettuce leaves
---For the conserve:
1 Tablespoon butter
1 Medium Granny Smith apple -- peeled, cored and diced
1 Medium Bartlett or Bosc pear -- peeled, cored and diced
1 Tablespoon apple cider vinegar
1 Teaspoon brown sugar *
1 Tablespoon dried cherries or cranberries *
1 teaspoon Allspice -- cumin, nutmeg,*
1 teaspoon salt and pepper

Preparation / Directions:

To prepare the brie: Spread flour in a shallow dish. Beat the egg in another bowl. Combine nuts and bread crumbs in a third dish. Cut Brie in wedges. Heat olive oil over medium-high heat in a saute pan large enough to hold the cheese. Dip brie in flour, then the egg and then the nut mixture to coat each side. Saute cheese for about 1 minute on each side in hot oil. Drain on paper towels. To make the vinaigrette: Mix lemon juice, rind, thyme, salad oil, vinegar, garlic, shallots, mustard, salt and pepper. Toss with lettuce leaves in a separate bowl. To make the apple-pear conserve: Heat the butter over medium heat in a saute pan until it foams. Add apples and pears, stirring for about 2 minutes or until the fruit is just tender. Stir in the vinegar and brown sugar with the cherries and spices. Cook for 2 minutes. Let cool. To serve: Place a portion of greens on a plate. Place a wedge of brie on or next to the greens and spoon some conserve over the brie. Makes 4 to 8 servings.


Nutritional Information:

3673 Calories (kcal); 365g Total Fat; (87% calories from fat); 81g Protein; 34g Carbohydrate; 558mg Cholesterol; 2381mg Sodium

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