Brie with Artichokes Recipe
If you're looking for something special for your holiday hors d' oeuvres table, this tangy out-of-the-ordinary appetizer will fill the bill. "It is so popular with my friends that I try to keep Brie cheese and artichoke hearts on hand at all time," relates Lucy Banks from Jackson, Mississippi.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 garlic clove minced
- 1 teaspoon olive oil
- assorted crackers
- salt and cayenne pepper to taste
- 2 teaspoons minced fresh basil
- 1 round (4-1/2 ounces) brie cheese
- 1/3 cup chopped water-packed artichoke hearts rinsed and drained
- Carbohydrate 0.259654166642921 g
- Cholesterol 0 mg
- Fat 0.287826666210932 g
- Fiber 0.0228166660423753 g
- Protein 0.0616124999717737 g
- Saturated Fat 0.03968358327083 g
- Serving Size 1 1 serving (2g)
- Sodium 38.9087916666218 mg
- Sugar 0.236837500600545 g
- Trans Fat 0.00928758332005407 g
- Calories 4 calories
Directions Slice Brie in half horizontally. Place the bottom half in a small round baking dish or pie plate. Combine the artichokes, basil, oil, garlic, salt and cayenne; spread over Brie. Replace top. Bake, uncovered, at 350degrees for 10-15 minutes or until heated through. Serve with crackers. Yield: 4 servings. Originally published as Brie with Artichokes in Taste of Home December/January 2005, p11
