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04-19-2010, 11:49 AM
Re: (...)
Brie en Crote with Peaches and Bacon
The "recipe" is so easy I'm almost embarrassed. I took a small wheel of Brie (right out of the fridge) and wrapped it in one of those Crescent Roll type doughs. Baked(according to directions on tube) in a non-stick sprayed pie dish @12 min. When it came out the Brie was just a little melty. Had to top it with drained canned peach slices, but will bake it with fresh when they finally hit the market. Sprinkle with crispy bacon and Voile!
Cis
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So, you press the dough where the perforations are for the rolls? Huh, I've done this a lot with puff pastry, but never the crescent rolls things. good idea. Man, the mind is just going in 10 different directions with all we can do with this - a peach salsa....oh my.
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That sounds good, Cis! I have done something similar with the crescent rolls wrapped around gouda schmeared with Dijon before and that's really good. I'll have to make a note about this. We love peaches and Brie, especially OS.
Daphne
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Yes, the crescent roll dough unrolled in two squares, so I used one for the top and one for the bottom and smoothed out the little perforation marks. I had two segments left over so I did them as crescent rolls for dipping. Good tip: Make sure cheese is just out of the fridge or it might get too runny.
A more wintery version of this is we saute spinach and mushrooms for the topping
Cis
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Never thought of using crescent rolls. I've done Brie with cranberry apple chutney, walnuts and brown sugar with puff, though.
Good idea!
PJ
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The peach idea is great. We've done it with the Peach/Jalapeno conserve I made last summer.
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I could go for this for breakfast this morning! I love the idea of the peaches with the bacon. Cis, are you saying if you had fresh peaches, you would bake them inside the dough with the brie or did I misunderstand?
Theresa
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This sounds great - I have used puff pastry but not the crescent rolls
peaches and fresh bacon sounds like a perfect topping.
Thanks
Marye
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Well, we're going to Portland this weekend - lots going on, and I think I'll have to play with this at HouseBoat Don's.
I think I'll take a couple of the chutneys I made last summer and give it a go.
Another idea for this is the softer Parmesan Cheese I picked up at the Issaquah farmers mkt. a couple weeks ago. It's supposed to melt beautifully.....hmmmm Maybe do two or three smaller ones.....you've created a few monsters here, Cis!
The Parmesan is shown here at the bottom of the page. We tasted a lot of their other cheeses and all were wonderful!
http://goldenglencreamery.com/index_files/Page391.htm
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Oh that sounds really good too, Jean. I have only tried it with Camebert or Brie. I'm going to start thinking of other cheeses. I guess the only sort of rule would be hard cheeses at room temp and soft ones refrigerated.
Theresa, I was thinking when I get fresh peaches, I'd bake them ontop of and around the biscuit wrapped cheese. I'd also thought of maybe a balsamic reduction drizzle on the peaches, but before or after baking??
OH and chutney is a great idea!!!
Cis
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