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Baked Brie with Berry Rhubarb Compote

 1 Ratings
0 Comments
  • Prep Time 20 min
  • Total Time 40 min
  • Servings 4
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We made our savory compote with Pillsbury crescent dinner rolls, brie and pomegranate-blueberry preserves.

Brooke McLay Recipe by Brooke McLay
July 10, 2012

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
667
% Daily Value
Total Fat
44g
67%
Saturated Fat
25g
124%
Cholesterol
160mg
54%
Sodium
1113mg
46%
Potassium
252mg
7%
Total Carbohydrate
42g
14%
Dietary Fiber
1g
4%
Sugars
21g
Protein
28g
% Daily Value*:
Vitamin C
6%
6%
Calcium
22%
22%
Iron
9%
9%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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