What are the different types of appetizers of Brie?

BRIE appetizers can be served hot or at room temperature. Popular hot appetizers include baked brie or brie en croute , as well as a brie wrapped in phyllo dough with vegetables like asparagus. Other common types of BRIE appetizers include administering cheese for biscuits or slices of baguettes along with accompaniment, such as fruit, nuts or meat. The cheese wheel is wrapped in frozen or homemade bread and then baked. Brie is usually ended with nuts or some sauce than wrapped in pastry to improve the taste of the cheese. Once the cheese is cooked sufficiently, the pastry is golden brown and the brie melts, the appetizer is usually served with biscuits and slices of fruit.

Another hot appetizer of the Brie, which also includes pastries, is the wind -shaped appetizer. The cheese extends above the pastry and then poured with caramelized onion and rolled up. After cooling, the pastry is cut into small slices that look like pinwheels. In contrast to Brie en Croute the bark is removed from the Sýra to make a pipe. Baking cheese it soft and increasing the taste. Some people decide to design cheese with a fruit sauce before baking.

Small pieces of brie can be added to the mini-quiches crust to create a quiche based on Brie. The chef can use a pre-made mini-QUICHE CRUSTS, such as phyllo dough cups or prepare your own. Wonton packaging also produces the ideal mini-quiche crusts. Another possibility of appetizers is to pack the slice of the brie and asparagus spears in a piece of phyllo dough and then coating Phyllo in olive oil and baking.

Slices on biscuits create very simple appetizers of Brie. The host can dress the simplest appetizers by culminating in Thslice Brie with almonds or fresh cranberry. Another easy room temperature Brie appetizers involves slicing cheese into thin slices and place on thin slices of French bread and then coating honey and freshly groundBlack pepper.

Open -face sandwich or tartine makes another beautiful appetizer. The sliced ​​brie can be placed on the slices of baguettes and then spilled with thin slices of ham or chopped fresh tomatoes. Another option is to culminate tartine with caramelized onions.