Baked Brie

Baked BrieHot Stuff
If a party is happening at my place you can bet there are going to be snacks. I say snacks because the phrase hors d’oeuvres can be a bit high brow for what the function actually is. You do not have hors-d’oeuvres at a football party. You have snacks. Munchies. Grubs…You get the idea.

For the rare party that I throw at my place, I almost always have a cheese plate with various cheeses and fresh fruits. It’s easy and elegant and you can set it out and let people serve themselves. Same goes for a dip platter with veggies—or depending on the dip, some interesting crackers. These are easy go-to pre-dinner nibbles that allow you to interact with your guests but they’re not hot, and for parties on a cold night, I like to have at least something that is warm.

The difficult thing about serving hot hors-d’oeuvres is that it requires you to be in the kitchen and not mingling. Instead, you are in a constant stage of putting stuff in the oven or taking it out. One of my favorites is my Hot Cheesy Things which are a family favorite as well as a definite crowd pleaser. But again, there’s that oven thing.

This year I think I have found a solution to the dilemma. Baked Brie.

Obviously, this is not a new concept but you can modernize it a bit by choosing a different type of jam than the traditional raspberry or another sweet version. I’m making mine with a Maple Bacon Onion jam that we sell here at the store but it would also be good with a Balsamic Onion Jam or even a Fig Jam. Of course, anything spicy would work well too—like a little Thai Sweet Chili sauce…Yum!

Because I am using the onion jam I am going to sprinkle a little fresh thyme for a little more flavor.

Baked Brie
Yields about 16 servings

Ingredients
1 small wheel of regular brie (not triple cream!), cold
1 sheet store-bought puff pastry, thawed but still cold (we recommend DuFour)
2 tablespoons savory or spicy jam or sauce
Fresh Herbs, optional
1 egg beaten with 1 tablespoon water

Directions
Heat the oven to 400º F.

Cut the white rind off the brie and discard.

Roll the puff pastry to about 1/4-inch thick. Transfer the rolled dough to a baking sheet covered with parchment paper. Place the brie at the center of the dough square and then spread the jam over the top of the cheese. Sprinkle herbs on top, if using.

Drape the four corners of the dough, one at a time, across the brie to cover it. If there is too much overlapping dough, trim the sides before draping. You want the dough to just cover the brie.

Brush the egg wash over the puff pastry, making sure it does not pool where it meets the tray or it will stick. Bake on the middle rack of the oven for 35 to 45 minutes, until the pastry is golden brown and cooked through.

Transfer to a wire rack and let cool for 8 to 10 minutes before serving warm with your choice of crackers.

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