Sautéed Crispy Ile de France Brie & Black Truffle Phyllo paired with a Frisée Salad & Truffle Vinaigrette

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Rating: 5.0/5 (1 vote cast)
Bernard’s in Connecticut
Bernard Bouissou
Brie
Entrée
35 mins
Ingredients
  • Brie & Black Truffle Phyllo Ingredients:
  • ½ small wheel of Brie ½ oz sliced Black Truffles
  • 4 oz melted butter
  • 8 sheets of Phyllo
  • 2 TBS Olive oil
  • Truffle Vinaigrette Ingredients:
  • 1 c. Canola Blend oil
  • 1 TBS Dijon mustard
  • 1 TBS Red Wine vinegar
  • 1 tsp Sherry Vinegar
  • 1 TBS hot water
  • 1 TBS chopped Truffle peelings
  • 2 TBS Truffle oil Salt & Pepper
Instructions

Brie & Black Truffle Phyllo Directions:

  1. Cut Brie into 8 wedges & slice the truffles
  2. Cut each wedge through the middle and fill with sliced truffles
  3. On a clean dry surface – use one sheet of phyllo per wedge of cheese
  4. Brush each sheet with melted butter and fold around the cheese and cover with plastic wrap – this can be done a day in advance
  5. When ready to serve sauté in hot olive oil until golden on all sides
  6. Serve with frisée salad and Truffle vinaigrette

Truffle Vinaigrette Directions:

  1. In mixing bowl Wisk together mustard, vinegars, truffle peeling and hot water
  2. Whisk in Canola oil and season with salt and pepper
  3. Serve over frisée or mesclun greens

 

Sautéed Crispy Ile de France Brie & Black Truffle Phyllo paired with a Frisée Salad & Truffle Vinaigrette, 5.0 out of 5 based on 1 rating

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