Baked Brie with Berry Rhubarb Compote


 

Ingredients

  • 1
    tablespoon butter
  • 1/2
    cup finely chopped fresh rhubarb
  • 1/4
    cup chopped red onion
  • 1/4
    cup sugar
  • 1/2
    cup pomegranate-blueberry preserves
  • 1
    teaspoon finely chopped fresh thyme leaves
  • 1/4
    teaspoon ground ginger
  • 1/4
    teaspoon ground cinnamon
  • 1
    can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 1
    package (15 oz) Brie cheese
  • 1
    egg, well beaten

  • Steps

1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper.

    2 In 8-inch skillet, melt butter over medium-high heat. Add rhubarb, onion and sugar; cook until rhubarb and onion are softened, juices evaporate and mixture thickens. Stir in preserves, thyme, ginger and cinnamon.

      3 Spoon rhubarb mixture on top of Brie cheese.

        4 Unroll crescent dough onto cookie sheet; press perforations to seal. Place rhubarb-topped cheese in center of dough. Gather edges of dough up and around cheese; pinch edges and top to seal.

          5 With pastry brush, spread beaten egg over dough.

          6 Bake 17 to 20 minutes or until dough is golden brown. Serve immediately.

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