Baked Brie With Cranberry Tapenade & Walnut Toast
Photography by John Lee Pictures
1 10-inch wheel of brie
6-8 slices of walnut bread, toasted
10-12 fresh Cranberries
Cranberry Tapenade:
1 cup Craisins dried Cranberries
1 Tblsp light brown sugar
Juice of half a lemon
Olive oil
1 small onion, diced
Pinch of ground nutmeg
1 cup pitted Kalamata olives
1/8 tsp grated orange zest
2 tsp red wine vinegar
1/4 cup picked, flat-leaf parsley
2 Tblsps button capers in brine
Kosher salt & ground black pepper
1 tsp fresh thyme
In a mixing bowl, add dried cranberries, brown sugar & lemon juice. Cover with boiling water & wrap bowl in plastic. Set aside & allow the cranberries to re-hydrate.
Preheat panggangan to 450 F. In a sautè pan over medium heat, cook onions with a little olive oil & salt & pepper until nicely caramelized, about 7-8 minutes. Cool & set aside in a large mixing bowl. In a food processor, combine remaining ingredients & process into a chunky paste. Pour into the bowl with onions. Drain cranberries, roughly chop before folding into the large bowl. Stir well & add a drizzle of olive oil.
Rub parchment paper with oil & place on a cookie sheet. Place brie on top & bake for 8-9 minutes until cheese is just melted -- do not overbake. Remove from panggangan & slide onto a flat dish. Top with tapenade & rinse fresh cranberries. Serve with toasted walnut bread.
Makes 4 servings.
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