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Wednesday, November 21, 2012

Baked Brie w/ Pistachios & Dried Fruit

It's been a long time since I've let the cheeseslut write a post.  After two days of eyeing the posts "in draft" out of the corner of my eye while prepping for the big meal (that would be Thanksgiving), I finally gave in.

The thing is, the cheeseslut gets right down to it.  No messing around with frilly words or lengthy prose.  Oh, no.  It's all about the cheese.  Tunnel vision can be a good thing.

Case in point:  My brain won't stop churning around the finer points of the menu (that would be "the big meal" menu).  This is done.  That is done.  Those issues I only go over once every few hours.  But the few more things I have to finish prepping tonight?  They're bouncing around and taking up pretty much all the space up there.  Non-stop.  Sucking my brain power.
Really, all the cheeseslut really wants to tell you is that serving this warm, gooey, booze-infused round of brie heaped with fruit in lusty jewel-tones and crunchy pistachios would be a very considerate thing to do for company.  Your fellow cheesesluts will thank you.

Baked Brie w/ Pistachios & Dried Fruit

by Heather Schmitt-González
Prep Time: 5-10 minutes
Cook Time: 10 minutes
Keywords: bake appetizer cheese soy-free vegetarian cheese dried fruit nuts Christmas Thanksgiving

Ingredients (serves 4-6)
  • 1 (16 oz.) or 1 (8 oz.) rounds of Brie
  • 2 Tbs. Cointreau
  • 2 oz. dried apricots, cut into ¼" strips
  • 2 scant Tbs. dried cranberries
  • 2 scant Tbs. yellow raisins
  • 3 Tbs. shelled pistachios
to serve:
  • baguette slices
  • crackers
  • salad greens
Instructions
Preheat oven to 350° F. Line a baking sheet with parchment paper.

Place the cheese round(s) on the baking sheet and prick the top with the fork about a dozen times. Drizzle 1½ teaspoons of the Cointreau over the cheese.

Toss the dried fruit and pistachios with the remaining Cointreau. Scatter evenly over the cheese.

Slide into preheated oven and bake for ~8-10 minutes or until cheese is warm and soft. Use a wide spatula to lift the cheese from the tray to a plate lined with lettuce greens. Serve with slices of baguette and/or crackers. Enjoy!

slightly adapted from Thanksgiving Entertaining
Powered by Recipage
our Thanksgiving Menu 2012

 starters
Baked Brie w/ Pistachios & Dried Fruit (w/ baguette slices & crackers)
mixed veggie tray

dinner
Crisp-Skinned Herbed Turkey
Herbed Citrus Gravy
Cornbread Stuffing w/ Bacon
Maple-Glazed Acorn Squash
Cheddar Mashed Potatoes
Baked Sweet Potatoes w/ Saffron Aïoli
Haricot Verts w/ Toasted Walnuts
Mixed Greens Salad

bread
Pocketbook Rolls
Pull-Apart Buttery Dinner Rolls

dessert
Cranberry-Smothered Cheesecake
Gingerbread Pumpkin Bars

assorted beverages

Oh, and also, the cheeseslut in me wishes the cheeseslut in you a very happy and safe Thanksgiving!

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