Donna?s Baked Brie Stuffed with Smoked Salmon

  • 8 ounces round of brie cheese, well chilled
  • 2 ounces smoked salmon or thinly sliced lox
  • 1/2 cup fresh basil, chopped
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey

Remove rind from the sides and top of a round of brie cheese. With a sharp serrated knife slice the cheese into 3 pieces horizontally. Place the cheese piece with the rind in a pie plate. (Place rind side down.) Press 1/3 of the seasonings on the cheese round and cover with 1/2 of the smoked salmon. Lay another cheese round on top and press another 1/3 of the seasoning on top and the other half of the salmon. Lay the last layer of cheese on top. Press the last 1/3 of the seasoning on top. Chill for at least 1 hour or it can be covered and stored in the refrigerator for a day before baking. When ready to bake preheat oven to 450 degree. Bake for 8 - 12 minutes or until cheese is beginning to melt. Mix vinegar and honey together and pour over cheese. Serve with crackers or small pieces of French bread.

Serves 8 Nutritional Information per serving without the crackers:

Calories 110

Fat, gm. 8

Protein, gm. 7

Carb. gm. 3

Cholesterol, mg. 30

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