This decadent appetizer created by Fleming’s Steakhouse isn’t served at the restaurant any more, but they were kind enough to share the recipe. This spread pairs well with any brut sparkling wine with crisp acidity, such as cava, Prosecco, or brut champagne.
Makes 1-1/2 cups spread
- 8 ounces brie, cut out of the rind
- 6 ounces cream cheese
- 3 tablespoons grated parmesan cheese
- 3 ounces brut champagne
- 1 teaspoon white pepper
- 1 teaspoon butter, cut in pieces
- 2 teaspoons chopped Marcona almonds
- 2 teaspoons snipped fresh chives
- 6 or 7 Morello (brandy-soaked cherries), cut in half
- 1 teaspoon sun-dried tomatoes
- Assorted crackers
In the bowl of an electric mixer with the paddle attachment, combine the brie and the cream cheese. Mix on low speed for 3 to 4 minutes, until smooth. Add the Parmesan cheese, champagne, white pepper and butter. Continue to blend for 5 minutes. Scrape down the sides of the bowl and mix for another 3 minutes.
Divide the spread into 5-ounce ramekins. Chill in the refrigerator for 30 minutes or until just set. Remove from the refrigerator just before serving, and let the spread warm up slightly. Garnish one of the ramekins with almonds, one with chives, one with cherries and the fourth with sun-dried tomato. Serve with assorted crackers.
By Maria C. Hunt, author of The Bubbly Bar: Champagne and Sparkling Wine Cocktails for Every Occasion Published August 2009 by Clarkson Potter, a division of Random House
