Beaten brie and baked cherry bites

Cheese Brie is often considered a “cheese queen” and for a reason. This cushioned, creamy cheese, from the French region Brie, has a glossy consistency and a dainty, butter taste that makes it a favorite crowd. Its versatility makes it an ideal addition to sizzling and sweet dishes, and it is especially well suited to evaporation with fruit.

The gentleness of Brie allows you to shine other flavors, which makes it a choice for both free snacks and more sophisticated dishes, such as BAKED Brie or a delightful beaten brie and baked cherries in this recipe.

Speaking of cherries, do you know that February is Cherry’s national month? This holiday emphasizes the colorful, tart and sweet cherry, the fruit that adds an explosion of colors and taste of any vessel. While cherries are available all year round, February is an ideal opportunity to accept their unique taste and enjoy them in various recipes. Baking cherry intensifies their natural sweetness, perfectly balancing the wealth of Brie, as you can see in this recipe.

This recipe is a great way to honor both brie and cherry, combining the smoothness of cheese with a solid, caramelized taste of baked cherries. Papering creates a harmonious bite, which is perfect for meetings or as a delightful appetizer for a cozy evening. Regardless of whether you are preparing for party, celebrating the national month of cherry, or simply wanting snacks, those beaten and baked cherry bites offer an unforgettable combination of flavors that will definitely impress.

Thanks to the luxurious, creamy brie and explosion of cherry sweets, this attachment embodies the best of both ingredients, which makes it an ideal way to apply two culinary favorites in one delicious bite. So why not devote yourself to this perfect evaporation of cheese and fruit in February?

Beaten brie and baked cherry bites

Dairy Farmers of Wisconsin

Total time 40 protocol mines

• 8 ounces Schroeler Kèse Triple Creme Brie Crees 1 wheel, with or without vegetable ash
• 2 tablespoons Honey
• 1 teaspoon Orange peel
• 2 cups Fresh cherries Dropped and half
• 2 tablespoons olive oil
• 1 mug and 2 tablespoons Cherry balsamic vinegar divided
• Salt and pepper
• Candied pens
• Fresh mint leaves

• Cut out the skin from the brie. Beat the brie and honey in a immense bowl until they are glossy. Add orange peel; Beat until mixing. Cover and store in the fridge for at least 30 minutes.

• Heat the oven to 425 ° F. Put a 17 x 12-inch baking pan with aluminum foil.

• Cherry cherries with olive oil and 2 tablespoons of balsamic cherry vinegar in a prepared pan; Put in the coat. Arrange the cherries in one layer. Lightly season with salt and pepper. Bake cherries for 5-7 minutes or until tender. Completely cold.

• The remaining balsamic vinegar to boil in a compact saucepan on medium heat. Reduce heat to a low average. Cook, discovered, for 8-10 minutes or until the vinegar is reduced to the enamel consistency, about 1/2 cup, stirring occasionally. Take out of the heat. Completely cold.

• With two tablespoons, do Quenelles with a Brie mix. Place quenelle on plates. Arrange the cherries and pecans on each of them. Dothing with balsamic glaze. Decorate with mint.

Brie comes from the region in France from which it was made. This triple creamy, cushioned cheese Brie is decadent and indulgent. The taste is luxurious and earthy with mushroom notes and ranges from subtle to full and aromatic, depending on age. As with most blooming cheeses, such as Brie, the skin is often consumed.

Cheese

When purchasing cheese, look for a proud Wisconsin badge. In this recipe you can apply any Wisconsin Brie brand.

Keyword 30 -minute pages, brie, cheese

Recipe and article according to Wisconsin cheese. Photo provided by Dairy Farmers of Wisconsin.