baked brie

In guest on March 1, 2010 at 2:40 pm

this warm and tasty appetizer comes from my not-so-baby baby cousin. in fact, she’s in law school. but despite that – or maybe because of it – she’s also a fantastic hostess and has several yummy appetizer tricks up her sleeve.

1 wheel of brie
1 package crescent roll dough
apricot spread
shaved or grated ginger

i usually use pillsbury crescent roll dough for this recipe – they even make it without the break lines now (though i could imagine adorable little two-bite bries using the crescent roll size) – but that the fancy way is to use phyllo dough.

if you DO use crescent roll dough, it’s important to keep it in its tube & in the fridge until right before you need it so that it doesn’t stick to itself and everything around it.

preheat the oven to 350 degrees. leave the crescent roll dough in the fridge. mix about 1 tsp. grated ginger into about 1/4 cup apricot preserves (enough to spread over the top of the brie wheel). when blended, spread a thin layer over the top of the brie. if you can’t find a wheel of brie, use two triangles.

remove the crescent roll dough from the fridge and roll flat.

place the brie, apricot side down, in the middle of the dough and wrap the dough around the rest of the brie.

place wheel on a greased cookie sheet with the side with the edges down (so that the “apricot side” is up). bake for 25 – 30 minutes–until dough becomes golden brown.

you can substitute all kinds of toppings for the apricot & ginger: mango chutney, or brown sugar and walnuts…

serve with crackers.

brie always reminds me of 10 things i hate about you. “mmm that must be nigel with the brie”… anyone?

  1. I have had the pleasure of trying this delicious baked Brie, baked by the author of this recipe herself, and it was delightful!

  2. I 2nd Anonymous’s view. I quite enjoyed it!

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