Question:
How do I serve cheese?
Chili Brie in Sourdough
Easy, elegant and delicious. A definite bonus for the busy
hostess.
Chili Brie in Sourdough
1 teaspoon chili powder
1/2 teaspoon dry ground mustard
1/2 teaspoon garlic powder
1/2 teaspoon sugar
1 round sourdough bread
1 8oz wheel brie cheese
1 tablespoon butter, softened
Preheat oven to 350F. Combine spices and sugar and set aside.
Cut circle in top of bread and remove bread center to make room for Brie. Spread butter in bread, spinkle with 2 tsp of the spice mixture.
With knife make 2 inch cuts around the edge of the bread at 1-inch intervals. Remove rind from Brie and place in bread; spinkle with remaining spice mixture and replace top of bread.
Bake on a baking sheet for 20-30 minutes. To serve remove bread top and break into bite sized pieces. Dip bread in hot Brie, using insides, top and then sides of the bread bowl.
Cheese Temperature
Cheese in general is best served at room temperature;
this is especially true for cheeses served as an appetizer.
Soft ripened cheeses especially need
to be brought to room temperature for the correct consistency and taste to be achieved.
The exceptions would be cream cheese or cottage cheese
which needs to be served chilled, although not cold.
Brie for Dessert
Caramel Brie and Apples
Place a round of Brie cheese on an ovenproof platter.
Heat in a 350 degree F. oven about 15 minutes or until
warm and soft but not runny.
Drizzle with warm caramel sauce, sprinkle with
chopped pecans or nuts of your choice, and serve
with apple slices.
Serving cheese
Cheese is best served at room temperature. Allow cheese to sit at least one hour before serving for maximum flavor.
Cheese Course
At a formal dinner a cheese course is often served. It can be just before or after dessert, depending on
your preference.
Serve at least three types of cheese on a platter or cheese tray with firm whole pears.
The combination of sliced pears and good cheese is wonderful and adds an elegant touch to meal time.
Blue Cheese Salad Topper
Use this Gourmet Blue cheese as a topping for salads or
on baked potatoes for a special treat.
Blue Cheese N Oil
Canola oil
Danish blue cheese
a few bay leaves
fresh minced garlic
dried peppercorns
Take a jar and dice up your cheese into bite sized pieces, put them in jar. Add the bay leaves, minced garlic, dried peppercorns.
Fill the jar to cover the cheese with the Canola oil.
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| Guru Spotlight |
| Mary White |
