Baked Brie | Imamother

Amarante

Tue, May 16 2023, 2:44 pm

Baked Brie is so easy and such a great appetizer for a gathering.

I usually do it in the bread version but might try the version wrapped in puff pastry for a change - the combination of the sweet and slightly savory Brie is irresistible

Baked Brie en Croûte with Honey, Dried Cherries, Pecans & Rosemary

By Jennifer Segal, adapted from Pepperidge Farm®

Made with store-bought puff pastry, this baked brie is an easy yet impressive appetizer for a party. You’ll love my foolproof technique for wrapping the cheese.

Servings: 14

INGREDIENTS

* 2 sheets frozen Puff Pastry, thawed (I use Pepperidge Farm)
* 2 tablespoons honey
* ⅓ cup dried cherries, roughly chopped
* ¼ cup chopped pecans
* 1 teaspoon chopped fresh rosemary
* 1 (16 oz.) Brie cheese round (about 6-inches in diameter)
* 1 large egg, beaten with 1 tablespoon water

INSTRUCTIONS

* Preheat the oven to 425°F. Line a baking sheet with parchment paper. Slice off the top rind of the brie and discard.

* On a lightly floured work surface, roll each pastry sheet out to a 12-inch square. Trim the corners of each sheet to form two circles. Set the scraps aside; you'll use those later for decorations. Put one of the pastry rounds on the prepared baking sheet. Cut off the top rind of the cheese and place the Brie on top of the pastry, rind side down. Drizzle the top of the cheese with the honey, and then top with the dried cherries, pecans and rosemary.

* Brush the exposed edges of the pastry with the egg mixture. Cover the Brie with the other pastry circle; press against the sides of the cheese and the bottom pastry to form a tight seal. Using a pizza cutter, cut off the excess dough, leaving a generous 1-inch border. Crimp the edges firmly with a fork to seal. Brush the pastry with the egg mixture. Set aside.

* Using a pizza cutter or cookie cutter, cut out nine leaves (about 2-inches long and 1-inch wide) from the scraps. Use a knife to draw the ribs on the leaves, pressing down but not cutting all the way through. Place the leaves on top of the pastry in the shape of a flower, overlapping them slightly and pressing them together in the center. Brush the leaves with the egg mixture. Roll up a ½-inch ball of dough and press it in the center; brush the ball with the egg mixture.

* Bake for about 20 minutes, or until the pastry is golden brown. Let stand for 45 minutes, then serve with fruit and crackers.

* Note: You can prepare this appetizer ahead of time up until the baking step; refrigerate until ready to cook.

Baked Brie in a Bread Bowl

Trust me, everyone is going to ask you for this recipe after the first bite. Hollow out a round bread and save the bread chunks to toast for dipping. Spread fig jam on the inside, then nestle a Brie wheel in the center and top with another layer of jam. The entire “dish” is baked and served right out of the oven. Once your guests devour the toasts, encourage them to tear apart the bread and enjoy every morsel of this warm deliciousness.

MAKES 6 TO 8 SERVINGS

1 round sourdough bread, at least 7 inches in diameter
2 tablespoons extra-virgin olive oil
¼ cup plus ¼ cup fig jam
1 8-ounce double- or triple-cream Brie cheese wheel
1 tablespoon chopped fresh chives

Heat the oven to 350°F. Line a sheet pan with aluminum foil.

Using a serrated knife, slice off ½ to ¾ inch from the top of the bread. Cut the top into wedges and set aside.

Center the Brie on top of the bread. Cut around the Brie to hollow out the bread so the cheese will fit snugly inside. Continue to hollow out the bread, taking care not to cut all the way through the bottom or the sides. Brush the inside of the bread with the oil.

Spread ¼ cup fig jam on the bottom of the bread bowl. Carefully tear the hollowed-out bread into 1-inch pieces. Trim off and discard the top rind of the Brie wheel. Place the Brie, cut side up, inside the bread and transfer it to the prepared pan. Top the Brie with the remaining ¼ cup fig jam. Arrange the wedges and pieces of bread on the sheet pan to toast as the Brie melts.

Bake until the Brie is completely melted, 30 to 35 minutes, and the bread pieces are toasted. Sprinkle with chives before serving.