Wednesday, July 4, 2012

Stuffed brie

Boy, if ever there was a dish I'd like to take credit for, this one is it!  Why?  Because it's simple, easy and looks beautiful.  My top three requirements for anything I make, all rolled into one, tasty treat.  Perfect as an appetizer (all alone), or with crackers.


Pretty straightforward.  Start with a brie wheel, and cut it in half, like a layer cake.  Top the bottom half with any combination you like.  I used sun-dried tomatoes, chopped basil leaves, garlic and salt/pepper.


Add the top half, and set it atop a thawed puff pastry (I do not make puff pastry, I just buy it from the freezer case in my local market).


Wrap it up (it doesn't have to be pretty, just pinch edges together), place it on a baking sheet, and into a 400 degree oven until golden brown, and puffed up.


Remove from oven, let it set for about 10 minutes, then slice and serve as you wish.

I can see this one stuffed with many different ingredients.  Make it savory, or sweet.  Something tells me grilled peaches and ginger might be good, too.  Have fun with this one!

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