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Baked Brie with Berry Rhubarb Compote

 1 Ratings
0 Comments
  • Prep Time 20 min
  • Total Time 40 min
  • Servings 4

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

Brooke Lark Recipe by Brooke Lark
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

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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

No nutrition information available for this recipe.

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