Everyone likes warm Brie, but this is hot Brie that you dip your baguette or crostini in while it’s still molten.
It’s crazy-easy to make.
You really can’t go wrong with this appetizer.
What you’ll need:
- A good round of Brie
- Either phyllo dough (Philip would insist on this) or puff pastry dough (which I happened to have in the freezer)
- A good-quality baguette, crostini or high-end crackers
There’s no way to worry when eating this Brie (except for some type of coronary event).
What you need to do is:
- Wrap the Brie in either the phyllo or pastry dough, ensuring the “seam” is on the bottom
- Bake at 375 or 400 degrees for about 35 minutes, until the pastry is golden brown
- The key here is NOT to let it cool when it’s done
- Put it on a serving dish straight out of the oven, cut a wedge so the Brie oozes out, and serve piping hot with your bread
Don’t forget that high-quality, slightly out-of-focus bread is important.
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