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:
Fat, gm. 8
Protein, gm. 7
Carb. gm. 3
Cholesterol, mg. 30