I. Love. Brie.
If only it were inexpensive and healthy, I would eat it every single day. Across the street from my college there was a restaurant called Johnny’s Bar and Grille, and I would go there once a week and buy the baked brie appetizer.
Imagine heaven. That’s what this meal is. It’s drizzled with melba sauce and served with garlic crostinis and apple slices. The flavor combination is perfect.
But, unfortunately, I no longer live within walking distance of my brie. So I have to make it myself.
Again, unfortunately, it’s not an everyday kind of meal. So this weekend when I had not one but TWO friends over for dinner (crazy, I know) I said, “what the heck, three people is practically a dinner party!” and I decided to make baked brie.
So what if one of my guests was lactose intolerant?
You will need:
- a wheel of brie
- a roll of crescent rolls OR a frozen sheet of pastry dough (we couldn’t find the pastry dough so we went with the crescent rolls.)
- 1/4 raspberry jam or melba sauce (the recipe called for strawberry, but I prefer raspberry. Your choice)
- 1 egg
- 1 tsp water
- some delicious crackers or garlic bread
- Maybe some green apples slices?
First, heat the oven to 350°.
On a greased cookie sheet, lay out the dough and spread with the jam. Feel free to go heavy on the jam, as it’s hard to overpower the brie.
Place the brie in the center of the dough (without removing the rind) and fold the dough around it, smoothing out the edges. Flip it over.
Mix together the egg white and the water and brush the entire pastry with it. Bake for 20 minutes or until the pastry is golden brown. Let it cool for about 30 minutes, if you can wait that long.
Cut into slices and serve with crackers or garlic toast. Throw some apples on there too, if you’re in the mood. Then enjoy one of the most delicious things ever invented.
I’m making myself hungry just writing this post. Too bad I ate it all yesterday =(