Twice Baked Brie And Roasted Pepper Souffles With Olive Tapenade
|Butter||2 Teaspoon (To Brush Ramekins)|
|Fine bread crumbs||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Grated parmesan cheese||3 Tablespoon|
|Red bell pepper||1 Large, roasted, peeled, seeded and chopped|
|Coarsely ground black pepper||1⁄4 Teaspoon|
|Egg whites||8 , whipped until soft peaks form|
|Brie cheese||8 Ounce, cut into 8 pieces|
|Red bell peppers||2 Medium, roasted, peeled and seeded|
|Garlic||3 Clove (15 gm)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Pitted kalamata olives||1 Cup (16 tbs)|
|Lemon||1 , juiced|
|Mixed baby greens||1 Cup (16 tbs)|
Preheat the oven to 375°F.
Brush eight 4-ounce ramekins with butter and line with bread crumbs.
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