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Recipe Instructions

Hot Pepper Raspberry Brie


Ingredients
  • 1 (2 pound) round Lunds and Byerly's Brie
  • 1 (8.2 ounce) jar Robert Rothschild Hot Pepper Raspberry Preserves
  • 1/2 cup coarsely chopped pecans
  • 2 teaspoons grated orange peel
  • baguette slices
Directions

Preheat oven to 350 F.

Unwrap Brie and cut away top rind of cheese, leaving rind on side and bottom intact.

Place Brie, rind side down, in 9-inch quiche dish or pie plate. Spread preserves evenly over cheese. Bake just until cheese just melts (25-30 minutes). Remove from oven; sprinkle pecans and orange peel over top of Brie.

Serve cheese warm, or room temperature, with baguette slices.

Amount: 12-16 servings

Variations:

  • Mango Papaya Chutney Brie: Spread Brie with 1 (11 ounce) jar Lunds and Byerly’s Mango Papaya Chutney. After baking, top with ½ cup chopped macadamia nuts and 2 teaspoons grated lime peel.
  • Pesto, Prosciutto & Pine Nut Brie: Spread Brie with ½ cup prepared pesto. After baking, top with 3 ounces prosciutto, shredded, ½ cup pine nuts and 2 teaspoons grated lemon peel.
  • Dalmatia Fig & Marcona Almond Brie: Spread Brie with 1 (8.5 ounce) jar Dalmatia Fig spread. After baking, top with ½ cup chopped Marcona almonds and 2 teaspoons grated orange peel.

Updated Dec. 2010

Tips:

Variations: Following directions above, substitute any of the listed.

  • Mango Papaya Chutney Brie: 1 (11 ounce) jar Lunds and Byerly’s Mango Papaya Chutney, ½ cup chopped macadamia nuts, 2 teaspoons lime zest

  • Pesto, Prosciutto & Pine Nut Brie: 1 (180 gram) jar Il Forteto Pesto, 2 ounces prosciutto, shredded, ½ cup pine nuts and 2 teaspoon lemon zest

  • Dalmatia Fig & Marcona Almond Brie: 1 (8.5 ounce) jar Dalmatia Fig spread, ½ cup chopped Marcona almonds, 2 teaspoons orange zest

  • Pear & Hazelnut Brie: 2 (2.6 ounce) packages Valley Produce Pear & Hazelnut fruit paste (place paste in microwave dish and microwave on high 30-40 seconds, stir in 4 tablespoons pear juice), ½ cup chopped toasted hazelnuts, 2 teaspoons lime zest

  • Apple Cranberry Brie: 2 cups Stonewall Kitchen Apple Cranberry Chutney, 2 tablespoons brandy, 1 cup toasted pecans, chopped

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