Cheat Sheet: Baked Brie

I grew up in a very young home. We were a busy bunch, figuring it out as best as we could and just trying to get by. Because of this we didn’t have very many traditions. That’s something that bothered me and I hope to create my own “isms” and start some things that’ll will turn into traditions. I don’t imagine they’ll be too customary but I love when something has a routine feel or takes you back to a memory.

In my house, we like cheese. Technically I shouldn’t eat cheese but that’s not likely to happen. We consider ourselves connoisseurs and we “buy it from the nice part of the store”. Quick, what is that quote from? An absolute fav is brie and we take is a step further and transform it to baked brie and that’s by far the best way to serve it.. well in my opinion.

This is something that we have for a late lunch in the summer or an appetizer when company is expected. It’s quite rich and filling. It just feels special and makes me feel a bit grown up. Another beloved occasion is sharing it with special friends and a bottle of wine.

The recipe:   

1 round Brie cheese
1 sheet of pastry puff
1-2 apple(s)
1 package of crackers

Optional:
chutney, jam/jelly, fruit past
1 egg

Preheat oven to 350 degrees.

Cook for 30 minutes.

 

This is simple, I promise. Basically your just wrap your cheese up, bake it and serve. Viola! But I’ll do a walk through just to be safe. This recipe is pretty user friendly but I do like to dress mine up a bit.

 

 

You're looking at this pic and thinking "Hmm, what's that to the right?" they're dates. I like to chopped them up and add them. Then my husband reminded me that I am not in the majority and most people don't like dates or even know what the are soooo I skipped it. 

Also, don't worry about the brand when it comes to brie. I tend to purchase whatever one is on sale. Never met one I didn't like. As you can see I went with Kroger because it tends to run about a $1 less than the others.



  

There's some white, chalky stuff on the cheese called a rind. Leave it on, don't worry it's edible. You'll probably need to thaw your pastry puff. Check the package for details. I like to roll it out a bit and I think it makes it easier to handle. If I don't have pastry puff you can use a crescent rolls or pie crust pr any doughy based item on hand. I've done all sorts of alternatives but this is by far my preferred. Wrap it up entirely. If it's not completely covered the cheese will melt and ooze out.

 

 

Woah! Extreme close up! Sorry Wayne's World reference. This is my mind on a daily basis. Here comes the optional bit...I like to brush mine with egg wash. Put simply, an egg beaten with a splash of water. You brush it on an it gives it an added hint of flavor and a nice golden color. Do it, don't do it, whateva. Bake it for 30 minutes at 350 degrees and that's that.

 

 

Let it cool for about 5 minutes during which you can slice up your apples. I suggest green apples because their tartness pairs well with the brie. I've also served with strawberries and grapes, predominately when company is around because we're happy with just apples. Again with company, I'll serve with a chutney to spreed on crackers. It could be anything you have on hand but if you wanna go all out, do something fun like a jalapeno and berry blend. Not sure how available they are but my store has a number of funky spicy/sweet blends. I'm just having a lazy night so I opted out.

 

About now I would insert a picture of a water cracker with some brie and an apple slice on top but we got a little over excited and frankly after the first dig it's not at all photogenic.