Recipe: Brie Appetizer (Served Warm)

Brie appetizer - served with caramelized onions, pistachios and dried cranberries. Image by Ron Flaviano for Homeplate and Metro Monthly.

RECIPE by HELGA WENGLER for HOMEPLATE HOMESTYLE

INGREDIENTS

1 wheel of brie

1 Vidalia onion

1 tablespoon butter

1 tablespoon brown sugar

¾ cup dry-roasted pistachios (or walnuts)

¾ cup dry cranberries

PREPARATION

Slice onions thinly into rings; caramelize onions by sautéing butter and onions. At the end of cooking, add 1 tablespoon brown sugar. (Onions should be golden in color.) Place brie in an oven-proof dish. (You can leave or remove the rind.) Pour onions over the top of brie. Allow onions and brie to meld. Just before serving, top with nuts and cranberries. Use a spoon to scoop onto crackers or pieces of french bread.

SERVING SUGGESTION

Great with baguettes, fresh pears or apples.

Serves 6 (depending on size of the brie wheel).

ABOUT HELGA WENGLER – “Homeplate Homestyle” host Helga Wengler is a native of Frankfurt, Germany. She learned to cook from her mother and loves to share her knowledge and ability with TV viewers each week on “Homeplate Homestyle.”  She and her husband, Wolfgang, are very active in the local community. Helga and Wolfgang also enjoy spending time with their three daughters and six grandchildren. Visit www.metromonthly.net for more of Helga’s recipes.

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