Recipe courtesy of
Susan Vu
for
Food Network Kitchen
Recipe courtesy of
Susan Vu
for
Food Network Kitchen
Watch how to make this recipe.
Truffled Brie and Asparagus Boats
Getting reviews...
- Level: Easy
- Total: 40 min (includes cooling time)
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 183
- Total Fat
- 13 g
- Saturated Fat
- 5 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 19 mg
- Sodium
- 182 mg
Perfect for the holiday season, these appetizers look and sound fancy, but they’re super easy to make by simply placing asparagus on a baking sheet and topping them with a little bit of black truffle-flecked Brie and puff pastry. It’s tempting to eat these immediately but let them cool slightly and when you flip them over the golden pools of melted cheese form a crispy (and majorly delicious) frico edge. A finishing sprinkle of flaky sea salt and chopped almonds adds additional crunch.
- Level: Easy
- Total: 40 min (includes cooling time)
- Active: 30 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 183
- Total Fat
- 13 g
- Saturated Fat
- 5 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 6 g
- Cholesterol
- 19 mg
- Sodium
- 182 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Arrange two racks in the upper third and lower third of the oven and preheat to 425 degrees F.
- Line two rimmed baking sheets with parchment paper. Trim the asparagus spears so that they measure 5 1/2 inches long. Arrange the asparagus on the baking sheets in groups of three with the center asparagus spear laid in the opposite direction of the other two (12 portions total).
- Cut the Brie into twelve 1/8-inch-thick slices then lay a slice of cheese lengthwise on top of each portion of asparagus. If your Brie slices are different sizes, trim the large pieces as needed and add them to the smaller pieces so that each portion of asparagus has the same amount of cheese.
- Lightly flour a rolling pin and roll out the puff pastry so that it measures 12-by-13-inches. Sprinkle the puff pastry generously with kosher salt and black pepper then use your hands to press the seasoning into the pastry. Carefully flip over the puff pastry and repeat with the second side. Cut the sheet in half lengthwise to create two 6 1/2-inch-long rectangles. Cut each rectangle crosswise into six equal strips (each about 2-inches wide) to make 12 strips total.
- Arrange the one puff pastry rectangle on top of each portion of Brie and asparagus and lightly press the puff pastry so that it hugs the edges of the asparagus and cheese.
- Bake for 15 minutes then rotate the baking sheets top to bottom and front to back. Continue to bake until the pastry is puffed and deeply browned and golden pools of melted cheese have formed around the edges of the pastry, about 5 minutes more.
- Let cool for 10 minutes on the hot baking sheet; the melted cheese will cool slightly and crisp up during this time. Use a thin metal spatula to flip each portion of puff pastry over, cut in half, then transfer to a serving platter. Serve the bites warm drizzled with honey and sprinkled with flaky sea salt and chopped roasted unsalted almonds.
Cook’s Note
Plain Brie or another flavor of Brie could be substituted for the black truffle variety used here.
