Ingredients:
- 2 cups mixed roasted, salted nuts
- 2 cups panko bread crumbs
- 2 eggs
- 2 tablespoons half-and-half
- 1 cup all-purpose flour
- 3 (8 oz.) Brie wheels
- 3 Granny Smith apples, cored and seeded
- 1 teaspoon unsalted butter
- 2 cups Cabernet Balsamic-Glazed Figs (recipe below)
- 2 cups canola oil
- Garlic Crostini (recipe below)
Cabernet Balsamic-Glazed Figs Recipe
Ingredients:
- 2 cups dried figs, stemmed and cut into quarters
- 1.5 cups Cabernet Sauvignon
- 3 tablespoons balsamic vinegar
- 1/8 teaspoon sea salt
- 1 bay leaf
- 1/8 teaspoon freshly ground black pepper
- 2 teaspoons whole mustard seeds
- 1/2 teaspoon cornstarch
- 3 tablespoons water
Garlic Crostini Recipe
Ingredients:
- 1 (16-inch) baguette
- Roasted garlic oil (recipe here, at bottom of page)
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Nut-Crusted Brie with Cabernet Balsamic-Glazed Figs Recipe
A richly satisfying combination of sweetness and creaminess, crowned with a hint of salty nuttiness, this is a lovely appetizer anytime, but it seems to fit especially well with fall and winter holidays and celebrations. It’s also delicious paired with roast pork or lamb chops.
Directions:
1. Combine the nuts and bread crumbs in a food processor and grind thoroughly. Transfer to a large bowl and set aside. In a medium bowl, whisk together the eggs and half-and-half to create an egg wash. Place the flour in a third bowl. Cut the Brie into 4 wedges per wheel to total 12 wedges. Drip the Brie wedges in the flour, then the egg wash, and finally the nut mixture. Repeat until all the wedges are coated and set aside.
2. Trim the top and bottom off each apple so the apple is flat on each end. Slice the apples sideways in half to make 6 round disks, each about 2 inches thick. In a large sauté pan or skillet, melt the butter over medium heat and add the apples. Cook 3 to 4 minutes on each side, until golden brown. Remove the pan from the heat, keeping the apples warm.
3. To assemble the dish, warm the Cabernet balsamic figs over low heat, just until warm, about 5 minutes. Heat the canola oil in a deep saucepan over medium heat until the oil is 325°F, or just bubbling. Add the Brie to the hot oil and cook for about 1 minute, or until softened and golden brown. Drain the wedges on paper towels. Place the apple rings on a serving platter, topping each ring with 2 Brie wedges. Top with the warm fig mixture and serve with the crostini.
*Makes 6 servings.
Cabernet Balsamic-Glazed Figs Recipe
Directions:
In an 8-cup saucepan, combine the figs, wine vinegar, salt and bay leaf. Bring to a boil, immediately reduce to medium-low heat, and simmer, stirring frequently, for about 20 minutes, or until the mixture begins to slightly thicken. Add the pepper and mustard seeds and continue to simmer for 3 to 5 minutes longer. In a small bowl, combine the cornstarch and water and add this mixture to the figs. Simmer about 5 minutes, or until the mixture is the consistency of preserves, and remove from the heat. Transfer the figs to a covered container and cool in the refrigerator for at least 2 hours before serving.
*Makes 6 servings.
Garlic Crostini Recipe
Directions:
Preheat the oven to 400°F. Cut the baguette into 24 (1/4-inch) slices. Place the baguette slices on a rimmed sheet pan and drizzle with the garlic oil. Sprinkle with the salt and pepper and place in the oven for 8 to 10 minutes, until browned. Remove from the oven and set aside to cool.
*Makes 5 servings.
Love a good appetizer but don’t have the time to prep? Make a reservation and come on in to the Tupelo Honey nearest youto share our Southern small plates with family and friends!