Brie with Peppers, Mango, & Toasted Almonds

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.

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.

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).


Danuta Watola
Danuta W4 years ago

thanks for sharing

Donna Hamilton
Donna Hamilton5 years ago

Thanks for the recipe.

Michele Wilkinson

Thank you

Jennifer C.
Past Member 6 years ago

Yummy! The recipe sounds good. Thanks.

May Howie
may Howie6 years ago


K s Goh
KS Goh7 years ago

Thanks for the article.

Cheryl B.
Cheryl B7 years ago

thanks for a healthy recipe

Eli Is Here
.7 years ago

I think I may try this. Thanks Annie!!

Kristen R.
Kristen R7 years ago

This sounds delicious - thanks for sharing.

John Norman Dela Cruz
Jonn Norman8 years ago

Makes my mouth water just thinking of the goodness this recipe will add to my hors'deourve table.