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Appetizer-Worthy Melted Brie With Vegetables Recipe

It's the perfect swap for mozzarella sticks. Yes, really!
Appetizer-Worthy Melted Brie With Vegetables RecipeMitch Mandel and Thomas MacDonald

To love the taste of melted cheese is to be an American. But the concept of breading sticks of cheese and dropping them into hot fat is an exercise in excess that we simply can’t get behind. If cheese is the focus, surround it with a strong supporting cast. Brie is the unquestionable star here, but the sautéed vegetables add plenty of vital substance to our melted brie cheese recipe.

Nutrition: 310 calories, 10 g fat (5 g saturated), 610 mg sodium

Serves 6

You’ll Need

1 wedge (6 oz) very cold brie (do not remove rind)
1⁄2 Tbsp olive oil
1 red onion, sliced
1 red bell pepper, sliced
1 ripe but firm pear, peeled and sliced
1 medium zucchini, halved lengthwise and sliced
1⁄2 cup dry white wine
Fresh thyme leaves (optional)
Salt and black pepper to taste
12 slices baguette, toasted

How to Make It

  1. Preheat the oven to 325°F.
  2. Place the brie wedge in the center of a large sheet of foil.
  3. Fold the foil over the brie, leaving some air space between the top of the wedge and the foil.
  4. Seal the edges to create a packet.
  5. Place the brie on a baking sheet and bake for 10 to 12 minutes, until very soft and oozing but not completely melted.
  6. Meanwhile, heat the oil in a large skillet or sauté pan over medium heat.
  7. Cook the onion and pepper until soft and lightly caramelized, about 5 minutes, then add the pear and zucchini and cook for another 3 minutes.
  8. Pour in the wine and add the thyme (if using); cook until most of the liquid has evaporated, 2 to 3 minutes.
  9. Season with salt and pepper.
  10. Transfer the vegetables to a large serving platter.
  11. Remove the hot, oozing brie from the packet and dump directly on top of the vegetables.
  12. Surround with the toasted baguette.

Eat This Tip

Sautéeing Vegetables

To get vegetables right every time, take the following steps:

  • First, cut everything to a similar size and shape.
  • Next, stagger vegetables based on their cooking time, starting with firm veggies like peppers and carrots and ending with quick-cooking items like zucchini and peas.
  • Finally, season at the right time. Salt early, and vegetables give off liquid and create steam for a soft cook. If you’re looking for caramelization, salt at the last second.

This recipe (and hundreds more!) came from one of our Cook This, Not That! books. For more easy cooking ideas, you can also buy the book!

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