Mention Brie and I’m there! Whether it’s in a salad or a sandwich, the effect is always tantalizing! Most of all though, I love baked brie as an appetizer. There are so many wonderful combinations that are easy to put together and, best of all, you can work with what you have in your pantry. I experiment all the time with various toppings for baked brie and have never been disappointed with the results. First of all, a bit about Brie. In case you didn’t know, the term “Brie” refers to a historic region in northern France, probably most famous (of course) for their cheese, a soft cows’ milk which has become synonymous with the region it was name after. And since many people wonder, yes, you can eat the rind that surrounds the cheese; it simply adds extra flavour to the cheese. Whether you serve it at room temperature or hot (baked brie) it is an easy appetizer to prepare and always a hit with your guests. Serve it with some fruit (grapes, apple or pear slices, strawberries, etc.) and either a baguette or crackers. Pair it up with some Pinot Grigio, Sauvignon Blanc, or even some sparkling white, and settle down to enjoy a treat that will certainly lead to an addiction.
Preparing brie as an appetizer only requires the brie itself and a visit to your fridge or pantry. I love to serve it a number of ways. Most recently, I used blackberry jam, chopped hazelnuts, and a couple tablespoons of sherry. Mix these 3 together, place on top of the brie and wrap it in 4 or 5 sheets of phyllo pastry. Brush melted butter over each layer as you wrap the brie. Finish with another coat of melted butter and bake at 375 degree for 15-20 minutes until a golden brown. Serve with a baguette or crackers and some fruit of your choice. Enjoy!
Start with your brie, then add whatever topping you like.
Bake at 375 degrees for 15-20 minutes until golden brown! Other variations: Use any type of jam: blueberry, raspberry, plum, etc. and add 2 Tbsp. sherry Use any type of chopped nut: pecan, almond, hazelnut, etc. Here’s a lovely festive recipe: 1/4 cup brown sugar, 2 Tbsp. sherry, 1/4 cup blackberry jelly (or jam) and chopped pecans. Spoon over brie and bake for 15 minutes at 350 degrees. Here’s something less sweet and more savoury: try sun-dried tomatoes, minced garlic and chopped parsley. Spread over brie and bake in a 350 degree oven for 15 minutes. Phyllo or puff pastry is optional. You can always serve your brie simply with some sort of topping. Fruit on the side is always a wonderful complement to this appetizer. In any shape or form, brie is sure to be a hit. That’s why I’m in love with brie!