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Baked Brie with Berry Rhubarb Compote

We made our savory compote with Pillsbury crescent dinner rolls, brie and pomegranate-blueberry preserves.

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  • Prep Time 20 min
  • Total Time 40 min
  • Servings 4

Ingredients

1
tablespoon butter
1/2
cup finely chopped fresh rhubarb
1/4
cup chopped red onion
1/4
cup sugar
1/2
cup pomegranate-blueberry preserves
1
teaspoon finely chopped fresh thyme leaves
1/4
teaspoon ground ginger
1/4
teaspoon ground cinnamon
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1
package (15 oz) Brie cheese
1
egg, well beaten

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • 2 In 8-inch skillet, melt butter over medium-high heat. Add rhubarb, onion and sugar; cook until rhubarb and onion are softened, juices evaporate and mixture thickens. Stir in preserves, thyme, ginger and cinnamon.
  • 3 Spoon rhubarb mixture on top of Brie cheese.
  • 4 Unroll crescent dough onto cookie sheet; press perforations to seal. Place rhubarb-topped cheese in center of dough. Gather edges of dough up and around cheese; pinch edges and top to seal.
  • 5 With pastry brush, spread beaten egg over dough.
  • 6 Bake 17 to 20 minutes or until dough is golden brown. Serve immediately.

EXPERT TIPS

Expert Tips

Substitute any all-fruit preserve for the blueberry-pomegranate preserves in this recipe.

If you don't like the taste of Brie, try making this recipe with any mild, soft cheese.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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