Best 6 CrÈme De Brie Treasure Chest Recipes

CRèME DE BRIE® CHAMPAGNE AND CRAB GRATIN

Steps:

• Heat broiler to 425°F In a medium sized saucepan, heat the butter over medium heat Add the flour to make a roux Add milk and cook for 3-4 minutes while stirring continually Add chopped garlic, artichoke bottoms, Alouette® Crème de Brie® and Champagne Bring to a light simmer Remove from heat and fold in the crabmeat Place in gratin dish or ovenproof casserole and top with Panko Place under broiler until golden brown Serve with crackers or toasted baguette slices

CRèME DE BRIE TREASURE CHEST

Steps:

• Preheat oven to 425°F. Place 1 sheet of puff pastry on a flat surface and brush the top of the entire sheet with egg wash. Place remaining sheet directly on top and roll lightly with a rolling pin to assure adherence to the bottom sheet. Divide the sheet into 6 or 8 rectangles. Score each rectangle with a knife inside the edge about ½ inch to create a lid. Bake for 8-10 minutes until golden brown and completely risen. Let cool to room temperature. Carefully remove scored section for lid and remove any excess puff pastry for the interior to form hollow cavity. Set aside. In a large sauté pan heat oil over medium high heat. Sauté scallops and shrimp for 1 minute. Add vegetables and deglaze with Brandy. Reduce heat. Add Alouette® Crème de Brie and milk or cream and bring to a simmer. Place 1 puff pastry chest in the center of a plate and spoon in seafood mixture. Garnish with cut scallions and top with puff pastry lid. Serve immediately.

ALOUETTE® CRèME DE BRIE® SHRIMP CUPS

Steps:

• Arrange tartlet shells on 2 serving plates. Spoon a scant teaspoon Alouette® Crème de Brie in each.
• In medium bowl, combine shrimp and all remaining ingredients. Toss to coat shrimp.
• Place 1 shrimp over cheese in each shell. Spoon a little orange juice-chive mixture over shrimp. Serve immediately.
• Variation:.
• For a slightly salty flavor, substitute 30 cup-shaped tortilla chips for the phyllo tartlet shells.
• If using phyllo tartlet shells, these can be served cold or warm (warm for 5 minutes at 350° F).

CREAM OF BRIE SOUP

Steps:

• Melt the butter in a large saucepan over medium heat; cook the onions and celery until the onions are translucent, about 5 minutes. Stir in the flour, and cook for 3 minutes, stirring constantly. Gradually whisk in the chicken stock. Simmer until the celery is tender, about 20 minutes, stirring occasionally. Stir in the Brie cheese, and allow to melt for about 5 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Heat the soup to almost simmering over medium-low heat. Pour in the cream. To serve, garnish with red and green pepper strips.

CRANBERRY-TOPPED BRIE

Steps:

• Heat oven to 325°F. Place cheese on cookie sheet. Bake 10 to 15 minutes or until softened.
• Spoon cranberry sauce over cheese; sprinkle with almonds. Bake about 5 minutes longer or until sauce is heated. Serve with crackers.

CREME DE BRIE FONDUE FOR TWO

Steps:

• Combine Crème de Brie and wine in small microwave-safe custard cup. Microwave on 50% power for 1 minute, stirring once, until warm.
• Sprinkle with pepper.
• Place custard cup on plate with apple and baguette. Serve with fondue forks.