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Loading...Brie with Peppers, Mango, & Toasted Almonds
- Annie B. Bond
- May 18, 2001
- 2:17 am
- 12 comments
This appetizer is a heavenly Polynesian-Thai fusion delight–a tangy-sweet blend of cheese, peppers, fruit, and lime.
It works beautifully for entertaining, since you can make the pepper mixture in advance and add it to the brie when ready to heat and serve.
And what a gorgeous presentation! Knock-your-socks-off colors hint at the taste sensations in store.
INGREDIENTS
1 round brie, about 5 inches in diameter, slightly chilled
1 red bell pepper, roasted, peeled, seeded, and chopped
2 jalapeno chiles, seeded, deveined, and chopped
1 mango
Juice of lime
1/2 cup roasted almond pieces
1. Preheat oven to 350F.
2. Using a paring knife, cut a 1-inch-deep circle about 4 inches in diameter in the brie. Scoop out the circle with a fork to leave a 1-inch rim in the top of the brie. Allow the cheese to warm to room temperature.
3. Mix the bell peppers, chiles, mango, and lime juice in a small bowl and set aside.
4. Place the brie on an ovenproof dish and bake 10-15 minutes, or until warm and slightly soft. Remove from the oven and spoon in the pepper mixture. Cover with the roasted almonds and serve immediately, with crisp crostini toasts, if you like.
Serves 12.
Read more: Food, All recipes, Appetizers & Snacks
Adapted from The Pepper Harvest Cookbook, by Barbara Ciletti (Taunton, 1998). Copyright (c) 1998 by Barbara Ciletti. Reprinted by permission of Taunton Press.
Adapted from The Pepper Harvest Cookbook, by Barbara Ciletti (Taunton, 1998).
Annie B. Bond
Annie is a renowned expert in non-toxic and green living. Named one of the top 20 environmental leaders by Body and Soul Magazine, Annie has authored four books, including "Home Enlightenment" (Rodale Press, 2005) and "Better Basics for the Home" (Three Rivers Press, 1999).
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12 comments
+ add your ownthanks for sharing
Thanks for the recipe.
Thank you
Yummy! The recipe sounds good. Thanks.
ty
Thanks for the article.
thanks for a healthy recipe
I think I may try this. Thanks Annie!!
This sounds delicious - thanks for sharing.
Makes my mouth water just thinking of the goodness this recipe will add to my hors'deourve table.
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