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Ingredients
- Baby Brie
- 1 sm Kataifi portion (shredded phyllo dough)
- 1 c. Arugula cleaned
- 2 x Oranges
- 1 c. Orange juice
- 2 Tbsp. Sugar
- 1 Tbsp. Honey
- 1/4 tsp Gingerroot chopped
- 1 x Cinnamon stick
- 4 whl cloves
- 1/2 x Vanilla bean - (to 1) sliced, scraped
- 1/2 tsp Vanilla extract
- 1/2 Tbsp. Extra virgin olive oil
- 1/2 Tbsp. Butter
Directions
- Place orange segments into a small bowl. Combine orange juice, honey, sugar, ginger, cinnamon stick, cloves and vanilla in a sauce pot and simmer on medium heat for five min. Pour mix over segmented oranges and let ingredients infuse for 30 min.
- Cut Brie in half and lay a small portion of kataifi on counter. Place one Brie portion on top of it and pull the sides of the kataifi to cover the Brie. Repeat with the other portion.
- Lightly brown both sides of each portion, being careful not to burn it, on medium heat in a non-stick pan with butter and extra virgin olive oil.
- Place arugula on plate with oranges and juice, then top with Brie. Drizzle sauce on plate and garnish with cinnamon stick.
- Yields 2 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 2 servings | |
| Calories 413 | |
| Calories from Fat 215 | 52% |
| Total Fat 24.46g | 31% |
| Saturated Fat 13.52g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 429mg | 18% |
| Potassium 388mg | 11% |
| Total Carbs 35.44g | 9% |
| Dietary Fiber 0.7g | 2% |
| Sugars 32.2g | 21% |
| Protein 14.43g | 23% |
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