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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cranberry Brie Biscuit Dip Recipe

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This recipe for Cranberry Brie Biscuit Dip is from The Gardner Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (12.3 oz) round brie cheese, at room temperature
¼ cup cranberry sauce
¼ cup shredded white cheddar cheese
1 sprig of rosemary
Freshly cracked black pepper
Drizzle of honey for garnish

For the Biscuits:
1 (16.3 oz) can refrigerated biscuits
2 tbsp. melted butter
1 tbsp. freshly chopped parsley
Kosher salt
Freshly ground black pepper
Directions:
Directions:
Preheat oven to 375°F. Cut biscuits in half and roll into balls.

In a small bowl, stir together melted butter and fresh parsley.

Put biscuits in a ring around the edge of a medium skillet and brush with butter. Season with salt and pepper.

Place Brie in the center of the biscuits and use a paring knife to remove the top rind. Bake until Brie is melty, 8 to 12 minutes.

Add cranberry sauce and cheddar to melted brie and gently fold to combine.

Smooth the cheese mixture into an even layer and top with rosemary.

Return to oven to melt cheddar, 5 to 7 minutes more.

Drizzle with honey and serve hot.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
5 minutes
Personal Notes:
Personal Notes:
You can make this in a pie plate or round cake pan if you prefer.

 

 

 

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