Holidays are for creating festive appetizers and most of us serve some sort of cheese plate or board during Christmas or New Year’s Eve. I like to pump up my game a bit during the season and create something a little more special. Brie, a popular double or triple cream cows milk cheese, is already decadent enough on its own, but when topped with sauteed mushrooms and fresh cranberries, it lands in a whole new category of deliciousness.
The first step in preparing this simple, but elegant appetizer is to sauteed mushrooms and cranberries. Then, pile them high on top of a round of brie – I chose Truffle Brie for an added earthy flavor, but any Brie will do. A toasted baguette – which can be prepared on a stove top grill pan, or warmed in the oven works as the best vehicle for indulging on this dish.
This recipe is so delightful and can be made within 20 minutes. It makes the perfect festive starter to any holiday party or gathering and I think it pairs nicely with Champagne or a red wine like Pinot Noir. Happy Holidays!
1 round truffle Brie or regular Brie cheese
4 ounces Shiitake mushrooms. sliced
1/3 cup fresh cranberries
3 tablespoons butter , divided
salt & pepper
1. Preheat oven to 375 degrees. In a saute pan over medium heat, add 1 tablespoon of butter and mushrooms. Saute for 4 minutes or until slightly tender. Add a pinch of salt and pepper to mushrooms and stir.
2. Slice cranberries in half and add them to pan. Saute for 1 minute and turn off heat. Unwrap Brie and place it in an oven safe dish. Spoon mushroom and cranberry mixture over top and place in oven to bake for 15 minutes.
3. While cheese is baking, melt 2 tablespoons of butter and brush slices of baguette. Grill on stove top or bake in oven, until golden brown.
4. Remove Brie from oven and serve with toasty baguette. Enjoy!