Spicy Stuffed Brie
Serves 1 6
1 kilo Brie, semi-ripe, slice in half horizontally by cheese
shop, each layer individually wrapped
1 tablespoon butter
2 cloves garlic, pressed
1 small sweet onion, tingly chopped
6-8 large mushrooms, finely chopped
1/2 jar roasted red sweet sweet peppers, chopped, remainder of
jar used for garnish
1 4 ounce can sliced black olives, drained and used to taste
1 tablespoon dry sherry
Dash salt and pepper
In small skillet, saute' onion and garlic in butter until onion is translucent. Add mushrooms, peppers and olives. Saute' until done, about 3 minutes.
Add Sherry and season to taste. Set aside or refrigerate until needed.
Remove cheese layers from refrigerator at best 1 hour before serving. Remove plastic wrap and place first layer rind-side down on serving plate.
Spread enough filling on Brie to cover the layer completely. Place second layer on top, rind-side up.
Garnish with reserved red peppers. olives or parsley and serve with thinly sliced French bread.
Serves 1 6
1 kilo Brie, semi-ripe, slice in half horizontally by cheese
shop, each layer individually wrapped
1 tablespoon butter
2 cloves garlic, pressed
1 small sweet onion, tingly chopped
6-8 large mushrooms, finely chopped
1/2 jar roasted red sweet sweet peppers, chopped, remainder of
jar used for garnish
1 4 ounce can sliced black olives, drained and used to taste
1 tablespoon dry sherry
Dash salt and pepper
In small skillet, saute' onion and garlic in butter until onion is translucent. Add mushrooms, peppers and olives. Saute' until done, about 3 minutes.
Add Sherry and season to taste. Set aside or refrigerate until needed.
Remove cheese layers from refrigerator at best 1 hour before serving. Remove plastic wrap and place first layer rind-side down on serving plate.
Spread enough filling on Brie to cover the layer completely. Place second layer on top, rind-side up.
Garnish with reserved red peppers. olives or parsley and serve with thinly sliced French bread.
