One of the best (and easiest!) appetizers- perfect for holidays!
Nov 5, 2009
My family is huge and Italian so every holiday is typically off the walls, and filled with delicious food! One appetizer we make for almost EVERY holiday (ESPECIALLY Thanksgiving) is a simple baked brie recipe. It's fast and totally easy to customize - one of my favorite ways to eat brie.
The recipe calls for refrigerated crescent roll dough, like Pillsbury's Cresent Rolls, but you could buy another brand or even make your own! Also, if you don't like apricot, a good substitute would be raspberry or strawberry jam, or really any jam you please.
*** I like to serve it with grapes (as seen in the photo), apple slices, and water crackers. I've also tried this recipe with brown sugar substituted for the jam - it's equally as delicious and a little more basic. You can also throw in a handful nuts before you bake it, if you're into that sort of thing. I recommend walnuts or pecans!
Ingredients 1 package (8-oz.) refrigerated crescent roll dough 1 (8-oz.) wedge or round of Brie cheese 1 tablespoon apricot jam
Directions Preheat oven to 375°F. Spray a baking sheet with vegetable cooking spray.
Roll out crescent dough until smooth (no perforation marks showing). Place on prepared baking sheet with Brie in the center. Brush jam on top of Brie. Enclose cheese in dough making sure it's well sealed. Bake until golden brown and flaky, about 10 minutes.
Brie is a soft cows' cheese named after Brie, the French province in which it originated (roughly corresponding to the modern département of Seine-et-Marne). It is pale in colour with a slight greyish tinge under crusty white mould; very soft and savoury with a hint of ammonia. The white mouldy rind is edible, and is not intended to be separated from the cheese before consumption.
Varieties There are now many varieties of Brie made all over the world, including plain Brie, herbed varieties, double and triple Brie and versions of Brie made with other types of milk. Despite the variety of Bries, the French Atlantic government officially certifies only two types of Brie to be sold under that name: Brie de Meaux (shown above) and Brie de Melun.
The Brie de Meaux, manufactured outside of Paris since the 8th century, was originally known as the "King's Cheese" (later, following the French Revolution, the "King of Cheeses") and was enjoyed by the peasantry and nobility alike. It was granted the protection of AOC (Appellation d'Origine Contrôlée) status in 1980, and is produced primarily in the eastern part of the Parisian basin.
Serving Brie is usually purchased either in a full wheel or as a wheel segment . Further sub-division in most homes is subject to social conventions that have arisen in order to ensure that each person partaking in the cheese receives a roughly equal amount of skin. Slices are taken along the radius of the cheese ...