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EVERYDAY DELICIOUS

Holiday Mini Lactose Free Baked Bries
  • Prep
    15 min
  • Total
    30 min
  • Serving
    8 - 10

Holiday Mini Lactose Free Baked Bries

Ingredients

  • 3 x 125 g Alexis de Portneuf Lactose Free Brie


  • Topping #1: Olive Tapenade:

    • 1 ½ cups pitted mixed olives

    • 4 oil-packed sun-dried tomatoes

    • 3 tbsp olive oil

    • 1 tbsp capers

    • 2 garlic cloves

    • Juice of ½ lemon

    • ⅓ cup fresh basil, plus more for garnish 

  • Topping #2: Cranberry Rosemary & Pomegranate:

    • 1 ½ cups fresh cranberries

    • ⅓ cup sugar

    • ⅓ cup clementine juice

    • 1 tsp clementine zest

    • 1 tbsp chopped rosemary 

    • 2 tbsp pomegranate arils 


  • Topping #3: Apple with Thyme and Candied Nuts:

    • 2 tbsp butter 

    • 2 large Honeycrisp apples , peeled & cubed

    • 1 tbsp chopped thyme 

    • 2 tbsp honey 

    • 1 cup walnut halves 

    • 3 tbsp maple syrup 

    • ¼ tsp vanilla extract 

    • ⅛ tsp cinnamon     

Directions

  1. For the Olive Tapenade: Combine all ingredients in the base of a food processor and pulse until broken down, then transfer to a bowl and set aside.
  2. For the Cranberry, Rosemary & Pomegranate: Heat a skillet over medium-heat and add cranberries, sugar, clementine juice and zest, and rosemary. Bring it to a simmer and let it bubble away until thickened, about 5 - 7 minutes. Set aside (reserving the pomegranate arils for later).
  3. For the Apples with Thyme and Candied Nuts: Heat a skillet over medium-heat and melt the butter. When melted, add the apples and thyme, toss, then sauté until the apples are just starting to soften, about 5 minutes. 
  4. Heat a second skillet and add the walnuts. Toast for 1 minute on each side, then add the maple, vanilla, and cinnamon, toss well, and bring to a simmer. Let bubble away until thickened and glossy, then transfer to a plate. 
  5. When ready to cook, preheat your oven to 400 °F. Score the top of each brie, then top individual cheeses with either the tapenade, cranberry rosemary sauce, or apples. Transfer to the oven and bake for 8 to 10 minutes, or until starting to melt. 
  6. Once out of the oven, top the cranberry brie with pomegranate, the apples with the candied nuts, and the tapenade with some fresh basil, and serve with golden toasted bread. Delicious!  
     

     

Get to know our collaborator

Chef Dennis Prescott @dennistheprescott

Chef Dennis Prescott @dennistheprescott

Dennis Prescott is a celebrated Canadian Chef, TV Host, and Cookbook Author with an ever-growing legion of online followers. A once struggling musician living in Nashville, TN, Prescott learned how to cook by working his way through several Jamie Oliver cookbooks. His studies quickly turned to a food obsession, where he started his booming Instagram account full of photos of mouth-watering food and eclectic recipes. Having spent time experimenting with countless cooking techniques and recipes, working in professional kitchens, catering, and teaching numerous communities how to cook, Prescott’s expertise has led him to a host role on the Netflix series “Restaurants on the Edge” and appearances on shows like History Channel’s “The Food That Built America”.

His latest cookbook, EAT DELICIOUS, is in stores now, with his new book releasing Spring 2024.

Prescott is a proud World Vision and SDG2/WFP Chef’s Manifesto Ambassador, promoting sustainability, food access, and hunger related issues in developing communities globally.

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