 |
Fondue Bread With Sliced Apples And Chutney
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 eggs
1 Pound Muenster cheese, -- shredded, see note
1 Tablespoon fresh rosemary -- minced
1 Pound frozen white bread dough, -- thawed according to
1/3 Cup almonds -- sliced
2 red apples
2 green apples
1 Tablespoon lemon juice
1 cup mango chutney, -- optional
Sprig fresh rosemary, -- optional
1. Adjust oven rack to middle position. Heat oven to 325 degrees. Grease a
9-inch springform pan with butter or margarine.
2. Reserve 1 egg white for later use. Beat 2 eggs yolks and 1 egg white in
a medium bowl. Add cheese and rosemary; stir to combine and set aside.
3. Roll thawed dough on a lightly floured work surface into a rectangle
about 6 ny 20 inches. Place cheese mixture lengthwise on center of dough.
Fold the dough over the filling and pinch to seal seam. Place roll
seam-side down around the outside of the prepared springform pan to make a
ring; pinch ends to seal. Brush with sliced almonds.
4. Bake for 1 hour. Release pan hinge and remove bread immediately, allow
bread to rest 15 minutes on a wire rack before serving. Slice apples and
place them in a bowl of cold water that has been mixed with 1 tablespoon
lemon juice.
5. Place cheese-filled bread in center of large round platter. Brain apples
and pat dry. Arrange overlapping in small groupings around the bread.
Garnish with sprigs of fresh rosemary, if desired. Serve with chutney, if
desired. Cut bread into wedges.
Advance preparation: Assemble and freeze, unbaked. Thaw 6 hours in the
refrigerator. Increase baking time by 5 minutes.
Note: Cheese will shred more easily in the food processor if it is very
cold. Place it in the freezer for 10 minutes before grating.
- - - - - - - - - - - - - - - - - -
NOTES :
Yield: 10 to 12 serving
|
