Cheese is one of the things I always have in my refrigerator. Usually there are at least three or four different kinds. Right now I am sitting pretty in the cheese department. Il De France was kind enough to send me some of their Brie to try.
I have had Brie that was good and I have had some Brie that was not so good. It made me a little leary. I now can have confidence in picking out Brie; it will be Il De France for me every time. Their cheese is so creamy, flavorful and deliciously rich.
Il De France is made from quality ingredients and thus you get a quality cheese. Ile De France Brie was the first Brie exported from France to the U.S. in 1936. It is made with la Creme du Jour (Cream of the Day)- fresh cream extracted from the milk the very same day of the cheese making. The cheese is made within 48 hours of the milking of the cows. These methods guarantee a rich, full flavor and delightfully creamy texture.
It is obvious this is a quality cheese that will be consistently delicious. Brie pairs so well with different fruits so I came up with these fabulous Raspberry-Chipotle Chicken Brie Crostini but first let’s talk about that giveaway.
Il De France was kind enough to offer 5 lucky readers a wonderful Il De France Cheese Basket! That’s right 5 of you!
WE HAVE FIVE WINNERS!!!
Congratulations! You will have 48 hours to contact me with your address or another winner will be chosen. Thanks to everyone who entered and to Il De France for sponsoring!
To enter: visit the Il De France Brie page and let me know which of their recipes you would make with Brie.
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Giveaway will run through Wednesday, October 12, 2011. Open to US residents. Winner will be selected at random.
Raspberry-Chipotle Chicken Brie Crostini
- 1/2 cup raspberry preserves
- 1 tablespoons orange juice
- 1/4 teaspoon salt
- 1/8 teaspoon ground chipotle
- 1/4 teaspoon roasted garlic
- 1 1/2 cups cooked chicken, chopped
- 1 tablespoon butter
- 1 cup onions, thinly sliced
- 1 large baguette
- 5 oz Il De France Brie
In a small saucepan, combine raspberry preserves, orange juice, salt, chipotle, and roasted garlic. Stir and cook over medium-high heat until sauce just starts to bubble. Remove from heat.
Pour sauce over chicken, tossing to coat. Set aside.
Meanwhile, in a medium saucepan melt butter and add onions. Cook over medium heat until caramelized.
Slice baguette into thin slices. Place slices on a baking sheet and toast slightly, just until they start to brown.
Remove from oven and spoon chicken over baguette slices. Top each with a small slice of Brie. Spread a few onions over Brie. Place under a broiler until cheese is melted.