On this page you’ll find some Brie cheese recipes that are sure to be elegant additions to your dinner parties. Some of these can be served either as an appetizer or as a dessert.
Brie is a soft cheese made
from cow’s milk. Serve this lovely French cheese within a few days of
purchase. Try different brands from time to time and see which ones you
Fine Brie has a downy white crust feeling very soft to the touch. The texture of the cheese is soft and creamy and should be glossy all the way through. It may have a fine, chalky, solid layer closer to the skin.
Like all cheeses, Brie should be served at room temperature. When you cut it, Brie should bulge away from the crust a little... almost, but not quite, runny. Runny Brie, which smells of ammonia, is overripe. Don’t use it.
6g Net Carbs
(64.5% Fat, 18% Carbs, 17.5% Protein)
1 8-oz Round Brie cheese
2 small pears, peeled and thinly sliced
1 tbsp butter, melted
1/2 tsp dried thyme
1/4 chopped walnuts
Preheat the oven to 425°F.
With a serrated knife, remove the top rind from the cheese and discard. Sprinkle with half of the thyme. Put aside.
Cover baking sheet with parchment paper and brush on the melted butter.
Arrange the pear slices on the baking sheet in a single layer. Bake for 15 minutes. Turn the slices and bake for another 10 minutes or until you see the edges caramelize. Let cool.
Top the cheese with the pear slices. Overlap the slices in an attractive way. Sprinkle with the remaining thyme and sprinkle evenly with the crushed walnuts. Refrigerate for up to 4 hours until you’re ready to serve.
Just before serving, heat the Brie at 350°F for about 8- 10 minutes or until the cheese is softened. Serve on a round plate surrounded by low carb veggies and pork rinds. For your non-low carb friends, plain Melba rounds or other sturdy plain crackers will work. Provide each guest with a small plate and knife. Don't expect any leftovers.
The caramelized pears do bump up the carb count but I think this is a really nice dessert or a wonderful appetizer for a special occasion.
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