Recipe courtesy of Haylie Duff
Baguette Stuffed with Brie and Cherries
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 248
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 40
- Dietary Fiber
- 3
- Sugar
- 13
- Protein
- 9
- Cholesterol
- 14
- Sodium
- 391
- Total: 1 hr
- Active: 10 min
Ingredients
Compote:
1 pound fresh Bing cherries, pitted and halved
1/2 cup good-quality Port wine
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
5 sprigs fresh thyme
Baguette:
1 crusty French baguette
3 ounces Brie, sliced into 1/2-inch slices
1 sprig fresh thyme
Directions
- For the compote: In a small saucepan on medium-high heat, add the cherries, wine, salt, pepper and thyme and stir. Bring to a boil, then reduce the heat slightly to medium. Continue to cook at a rapid simmer until the liquid is reduced by half, 25 to 30 minutes. Turn off the heat and let cool, then remove the thyme sprigs.
- For the baguette: Preheat the oven to 400 degrees F.
- Using a paring knife, cut a deep "v" on the top of the baguette. Pull out some of the soft bread to create a deep crevice. Place the Brie slices into the crevice, overlapping each slice. Transfer to a baking sheet.
- Bake until the cheese is melted and the bread is slightly toasted, 5 to 7 minutes. Transfer to a cutting board. Spoon the cherry compote over the melted Brie. Slice into thick slices, garnish with the remaining thyme sprig and serve.