Our exclusive holiday brie is something you can keep in the fridge to be ready to entertain any time, whether you serve it simply with crackers or using this easy, but elegant recipe. For a special touch, garnish with toasted slivered almonds.
Home » Recipes » Brie Toasts with Spiced Sundried Tomato Compote
8 sundried tomatoes (not in oil)
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/2 cup raisins
1/2 cup white wine
1/8 teaspoon fine sea salt
2 teaspoons sugar
1/2 baguette, cut into 24 slices, toasted
1 (350-gram) wheel Isigny Ste. Mère French Brie, cut into 24 wedges
Put tomatoes and 1 cup boiling water into a medium heatproof bowl and set aside to let soak for 5 minutes. Reserve 1/4 cup of the soaking liquid and then drain well; finely chop tomatoes. Toast cardamom and cinnamon in a small pot over medium heat, stirring constantly, until fragrant, about 30 seconds. Add tomatoes, raisins, wine, salt and sugar and simmer until liquid is almost absorbed, 4 to 5 minutes. Add reserved soaking liquid and simmer again until thickened, 2 to 3 minutes more. Top each baguette slice with a wedge of Brie, and then spoon hot tomato mixture on top.
Per Serving: Serving size: 1 piece, 90 calories (35 from fat), 4g total fat, 2.5g saturated fat, 15mg cholesterol, 160mg sodium, 8g carbohydrates, (1 g dietary fiber, 3g sugar), 4g protein.
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