Our Small Bar Pan keeps this classy appetizer warm, allowing guests to savor every bite.
Prep: 15 min | Bake: 12-15 min | Yield: 8 servings
Variation: Baked Brie with Pesto & Mushrooms: Using Food Chopper, chop 4 ounces mushrooms (1 cup) and 1/2 cup seasoned croutons. In Small (8-in.) Sauté Pan, cook mushrooms in 2 teaspoons olive oil 2 to 3 minutes over medium-high heat; remove pan from heat. Add chopped croutons and 1/4 cup prepared basil pesto; mix gently. Assemble and bake Brie as recipe directs. Garnish with red bell pepper strips.
Cook’s Tip: Brie is a French cheese known for its soft texture and downy, white rind. When preparing Brie, leave the rind on the cheese. The entire cheese is edible, including the rind. An 8 ounce wedge of Brie can be substituted for the round.
Per serving: Calories 150, Total Fat 11g, Saturated Fat 6g, Cholesterol 30mg, Carbohydrate 7g, Protein 7g, Sodium 200mg, Fiber less than 1g
Exchanges per serving: 1/2 starch, 1 meat, 1 fat (1/2 carb)
Recipe credit: Pampered Chef
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