Brie with Roasted Peppers and Basil
Elevate your appetizer game with this sophisticated yet simple recipe for Brie with Roasted Peppers and Basil! A creamy wheel of baked brie is paired with sweet roasted red and yellow bell peppers, fresh basil, and a drizzle of olive oil and balsamic vinegar for a perfect harmony of flavors. This elegant dish, served alongside toasted baguette slices, is ideal for dinner parties, family gatherings, or any occasion that calls for an impressive yet effortless centerpiece. With just 15 minutes of prep time and a medley of vibrant ingredients, this recipe is a stunning fusion of creamy, tangy, and herbaceous notes that's as pleasing to the palate as it is to the eye. Perfect for cheese lovers, this crowd-pleasing appetizer offers an enticing blend of textures and tastes that will leave everyone reaching for seconds.
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Recipe Information
Ingredients
- 1 wheel (8 oz) round brie cheese
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 10 leaves fresh basil leaves
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 loaf baguette
Instructions
Preheat your oven to 400°F (200°C).
Place the red and yellow bell peppers on a baking sheet. Roast for 20 minutes, turning halfway through, until the skin is charred and blistered.
Remove the roasted peppers from the oven and place them in a bowl. Cover tightly with plastic wrap and let them steam for 10 minutes.
Peel the skin off the cooled peppers, remove the stem and seeds, and slice into thin strips.
Reduce the oven temperature to 375°F (190°C).
Unwrap the brie and place it on a parchment-lined baking sheet. Bake for 10-12 minutes, or until the cheese is soft and starting to melt but still holds its shape.
While the brie is baking, combine the roasted pepper strips, olive oil, balsamic vinegar, salt, and black pepper in a bowl. Gently toss to coat.
Slice the baguette into 1/2-inch slices and toast lightly, if desired.
Place the baked brie on a serving plate. Spoon the roasted pepper mixture over the top.
Garnish the dish with fresh basil leaves and serve immediately with slices of baguette.
Nutrition Facts
Calories |
1956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 189 mg | 63% | |
| Sodium | 4489 mg | 195% | |
| Total Carbohydrate | 190.9 g | 69% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 22.3 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 597 mg | 46% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1390 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
