Best 3 Warm Brie With Fuji Apple Pear And Melba Toasts Recipes

Indulge in a symphony of flavors with our Warm Brie with Fuji Apple, Pear, and Melba Toasts. This delectable dish combines the creaminess of brie cheese, the sweetness of Fuji apples and pears, and the crunch of melba toasts. The brie cheese is baked until melted and gooey, creating a rich and flavorful center. The apples and pears are sautéed in butter and spices, adding a touch of sweetness and a delightful caramelized texture. The melba toasts provide the perfect crispy base for this indulgent appetizer or light meal. Discover the art of creating this exquisite dish with our simple step-by-step recipe.

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MACHE WITH WARM BRIE AND APPLES

Mache with Warm Brie and Apples image

Provided by Ina Garten

Time 35m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 French baguette, sliced 1/2 inch thick diagonally
12 ounces good French Brie, cut into 4 wedges
6 tablespoons honey
3 tablespoons roasted and salted pistachios
4 ounces mache leaves (8 to 10 ounces with roots attached)
1 tablespoon syrupy aged balsamic vinegar
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 large Granny Smith apple, cored and thinly sliced

Steps:

Preheat the oven to 350 degrees. Place the sliced bread on a sheet pan and bake for 6 to 8 minutes, until crisp.
Arrange the 4 wedges of Brie snugly in one layer in a glass or ceramic baking dish. Drizzle the honey over the wedges and then scatter the pistachios over the top. Bake for 3 to 5 minutes (depending on the ripeness of the Brie) until the Brie just begins to ooze but isn't melted. Be careful-it happens fast!
Place the mache in a large bowl and toss it gently with the balsamic vinegar and olive oil. Sprinkle with salt and pepper. Divide the salad among 4 large salad plates and place a piece of the warm Brie with the pistachios in the center of each plate. Place a quarter of the apple slices on each plate fanned out on one side of the Brie. Place 2 or 3 slices of toasted baguette on the other side of the Brie and sprinkle generously with salt and pepper. Drizzle with the honey still in the baking dish and serve immediately.

CREAM OF CELERY SOUP AND DEVILED-HAM TOASTS

Cream of Celery Soup and Deviled-Ham Toasts image

Heads up: Save 3 to 4 cups of this soup, once it is prepared, for a casserole dish for later in the week. (You will still yield 4 to 6 servings for this meal on top of that.)

Provided by Rachael Ray : Food Network

Categories main-dish

Time 4h

Yield 4 to 6 servings (plus 3 to 4 cups to reserve for Broccoli Casserole)

Number Of Ingredients 33

Ingredients

2 full bone-in, skin-on chicken breasts
2 carrots, coarsely chopped
2 ribs celery
1 onion, quartered, root end attached
2 cloves garlic, crushed
1 lemon, sliced
Bundle of parsley, thyme, fresh bay leaf
A few black peppercorns
Salt
1/2 stick butter (4 tablespoons), diced
1 bunch organic celery with leafy tops, chopped (6 cups)
2 onions, chopped
4 cloves garlic, chopped
Celery salt
Black pepper
1 large fresh bay leaf
2 large russet potatoes, peeled and cubed
2 medium celery roots (celeriac), peeled and cubed
6 cups chicken stock, homemade or store-bought
2 cups heavy whipping cream
Deviled-Ham Toasts, recipe follows
1/2 pound prosciutto cotto or boiled ham, coarsely chopped
2 small ribs celery from the heart of the stalk, with leafy tops, coarsely chopped
1 Fresno chile pepper, coarsely chopped (seed it if you don't want it to be too spicy; I leave the seeds in)
1/2 small red onion, coarsely chopped
A small handful flat-leaf parsley leaves
2 small cloves garlic, grated or pasted
3 tablespoons yellow mustard, such as French's
2 rounded tablespoons pickle relish
2 teaspoons hot sauce, such as Frank's Red Hot
2 teaspoons Worcestershire sauce
Rachael Ray brand Everyday Seasoning 24/7 or coarse black pepper, to taste
Toasted white bread or lower-sodium saltines

Steps:

For the poached chicken stock: Place the chicken, carrots, celery, onion, garlic, lemon, herb bundle, peppercorns and salt in a pot, cover with water and bring to a low boil. Reduce heat to simmer and simmer for 1 hour minimum. Cool the chicken in the broth. Remove the chicken and cool. Separate the meat and pull or chop into bite-size pieces. Reserve for another use. The chicken can be stored in plastic bag in the fridge for 4 days. Strain the stock and reserve for soup.
For the soup: Heat a soup pot over medium heat. Melt the butter and when it begins to foam, add the celery, onions and garlic; season with celery salt and pepper. Add the fresh bay leaf to the pot, partially cover, and cook until very tender and soft, about 20 minutes, stirring occasionally.
Add the potatoes, celeriac and stock and bring to a boil. Reduce heat to a low rolling boil and simmer, partially covered, for another 20 minutes, then puree with an immersion blender. Cool the soup and store for a make-ahead meal.
Place the soup in a stockpot and stir in the cream. Bring to simmer and taste to adjust seasoning. Serve in shallow bowls with Deviled-Ham Toasts alongside.
Combine the prosciutto, celery, Fresno chile pepper, red onion, parsley, garlic, mustard, pickle relish, hot sauce, Worcestershire sauce and seasoning in a food processor and pulse until it's very, very finely chopped and well combined, almost smooth. Deviled ham stores well in the fridge for 4 to 5 days. Spread deviled ham on the toast and cut into toast points, corner to corner, or serve with saltines.

BAKED BRIE

Baked Brie image

Ina Garten's Baked Brie for Food Network makes a near-effortless, crowd-pleasing appetizer.

Provided by Ina Garten

Categories appetizer

Time 12m

Yield 6 to 8 servings

Number Of Ingredients 2

Ingredients

1/4 wheel brie
4 tablespoons honey

Steps:

Preheat the oven to 350 degrees F.
Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.
Serve with crackers.

Tips for Making Warm Brie with Fuji Apple, Pear, and Melba Toasts:

Choose ripe, firm apples and pears. Avoid fruits that are too soft or bruised, as they will not hold their shape well when cooked.
Slice the apples and pears thinly. This will help them to cook evenly and quickly.
Use a good quality balsamic vinegar. A high-quality balsamic vinegar will have a rich, complex flavor that will complement the brie and fruit.
Don't overcook the brie. The brie should be melted and gooey, but it should not be runny.
Serve the brie immediately. Warm brie is best enjoyed fresh out of the oven.
Garnish with fresh herbs or chopped nuts. This will add a pop of color and flavor to the dish.

Conclusion:

Warm brie with Fuji apple, pear, and Melba toasts is a delicious and easy-to-make appetizer or dessert. It's perfect for a party or a special occasion. The combination of sweet and savory flavors is sure to please everyone. So next time you're looking for a simple yet impressive dish, give this recipe a try.