I love baked brie. Unfortunately, due to a variety of allergies, I don't love the rind on the brie. Frankly many people who come to visit us and do not have allergies also dislike the rind on the brie, so it was a no-brainer to remove it. This works best when you have very cold cheese and a very sharp knife.
I rolled out my puff pastry (yes, you can use store bought) and used it to line a deep dish pie pan. I laid the brie on top of the pastry and coated the top with a mixed berry jelly. Okay, it was the end of a jar of cherry preserves blended with a some of a new jar of strawberry. I hate to waste it and both fruits go well with the brie.
Then I added a layer of chopped crispy bacon.
And a layer of chopped jalapeno peppers. I was making this kid-friendly so I left out the seeds and membranes but for those who like a little heat, I would definitely leave some of them in there.
A few folds and it was ready to go. I didn't mess around with making it beautiful because I knew that it wouldn't stay untouched for long.
A quick egg wash and about 45 minutes in a 425°F oven and it was done. The key point is letting it rest, hidden from your guests (and husband) for at least 15 minutes before letting anyone cut into it. That gives the cheese time to cool and thicken and let all the flavors come together. There are no pictures of the cut brie because it was decimated at an alarming speed, before I could get my camera out. You'll just have to imagine the rest...it was delicious. We used it as an appetizer for the big game but I would also pair it with a salad and call it dinner. Indulgent and so good.
Years Past
February10, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
