The Ardent Epicure

An Ode to the Pleasures of Food

Simple Baked Brie and Brandied Ricotta
“Cheese has always been a food that both sophisticated and simple humans love.”M.F.K. Fisher

Serve as a light lunch
or add a summer salad for a complete meal

What you will need:

For Baked Brie
2 tablespoons sweet cream butter, softened
7 ounce wheel of ripened Brie
2 tablespoons almonds, sliced

For Brandied Ricotta
2 cups ricotta cheese
1/4th cup powdered sugar
2 tablespoons Brandy
1/4th teaspoon Cinnamon
1/8th teaspoon sweet basil, dried
8 small peaches, cut in half and pitted

Lets get cooking:

For Baked Brie
Preheat oven to 350 degrees
Spread butter over top and sides of Brie wheel
Sprinkle top with almonds
Bake for 12-15 minutes or until cheese just starts to melt
Drizzle with honey and serve with bread

For Brandied Ricotta
In a food processor, or with hand mixer
Mix ricotta, powdered sugar, cinnamon and basil, until creamy
Slowly add brandy while continuing to mix, until incorporated
Over fill each peach half with mixture
Serve chilled


A light and tangy Muscadet or Sparkling White

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