Twice Baked Brie And Roasted Pepper Souffles With Olive Tapenade Recipe

Twice Baked Brie And Roasted Pepper Souffles With Olive Tapenade is a unique and winning dish that is perfect for your parties. Surprise your guests with this tasty dish. I am sure they will love the Twice Baked Brie And Roasted Pepper Souffles With Olive Tapenade Rolls.




 Butter2 Teaspoon (To Brush Ramekins)
 Fine bread crumbs1 Cup (16 tbs)
 Butter2 Tablespoon
 All purpose flour1⁄4 Cup (4 tbs)
 Milk1 Cup (16 tbs)
 Grated parmesan cheese3 Tablespoon
 Red bell pepper1 Large, roasted, peeled, seeded and chopped
 Salt1⁄4 Teaspoon
 Coarsely ground black pepper1⁄4 Teaspoon
 Egg yolks2
 Egg whites8 , whipped until soft peaks form
 Brie cheese8 Ounce, cut into 8 pieces
 Red bell peppers2 Medium, roasted, peeled and seeded
 Anchovy fillets2
 Garlic3 Clove (15 gm)
 Olive oil1⁄4 Cup (4 tbs)
 Pitted kalamata olives1 Cup (16 tbs)
 Lemon1 , juiced
 Mixed baby greens1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2971 Calories from Fat 2102

% Daily Value*

Total Fat 237 g364.6%

Saturated Fat 82.9 g414.4%

Trans Fat 0 g

Cholesterol 757.5 mg

Sodium 5890.8 mg245.4%

Total Carbohydrates 113 g37.8%

Dietary Fiber 14.6 g58.2%

Sugars 33.3 g

Protein 118 g235.9%

Vitamin A 302% Vitamin C 889.8%

Calcium 144.5% Iron 48.4%

*Based on a 2000 Calorie diet


Preheat the oven to 375°F.
Brush eight 4-ounce ramekins with butter and line with bread crumbs.
Set aside.
In a heavy-bottomed saucepan, stir the 2 tablespoons butter with the flour to make a roux.
Stir constantly over low heat for 3 to 4 minutes.
Slowly add the milk, stirring until the mixture is smooth and thick.
Cook, stirring, for another 5 to 6 minutes.
Remove from heat and transfer to a large bowl.
Stir in the grated Parmesan, chopped red pepper, salt, and pepper.
One at a time, add the egg yolks and beat until smooth.
Carefully fold the beaten egg whites into the souffle mixture.
Place a piece of Brie in each prepared ramekin.
Spoon in the souffle mixture to fill the ramekins.
Place the filled ramekins in a baking pan and pour enough water in the pan to come 1 inch up the sides of the ramekins.
Bake for 15 minutes at 375°F.
Reduce the oven heat to 300°F and bake for an additional 25 minutes, until an inserted toothpick comes out clean (be careful not to insert the toothpick into the Brie).
Let cool completely.
To make the tapenade, puree all of the ingredients in a food processor until smooth.
To serve, carefully remove the cooled souffles from the ramekins.
Reheat the souffles at 325 F for 10 minutes.
Arrange a bed of mixed greens on each of 8 serving plates and top with a heated souffle.
Drizzle the tapenade around each souffle