Saturday, October 25, 2008

Baked Brie Recipe

This is how I make baked brie...It's pretty easy!
All measurements are approximate, as I don't measure anything.

A brie wheel (a smallish one - about 8 in. across)
1 pre-made pie crust (or make your own pie crust if you are good at it)
2 Tbsp. chopped garlic (I usually use the kind from a jar, but feel free to chop away)
2 Tbsp olive oil
1/2 tsp. Italian seasoning (or to taste. And if you have a pestle, grind up some rosemary too. Or come up with your own spice combination - there's no rules here!)
dash salt and pepper
a little milk
Baguette slices or crackers
(This picture is not one of my baked bries, but it will do for now.)

Heat oven to 350 degrees. In a small bowl, mix the garlic, olive oil, and seasonings. Score the top of the brie in a cris-cross pattern with a knife (this allows the garlic mixture to penetrate the brie). Spoon the mixture over the top of the brie wheel, leaving a bit of room around the edge. Place the pie crust over the top and carefully fold the edges under the brie in the baking dish of your choice. Don't worry if the crust seems too big or small, as long as it least can be tucked under. If there is a lot of extra crust, cut out some cute shapes to place on top. Use a small knife to cut some nifty pattern or words into the top to vent. Don't go too overboard with your designs though, as too many holes can cause the whole thing to crack open - this has happened to me. Bake for a half hour or so, until the crust is nice and browned. You may want to let it sit for a few minutes after it is done, as it will be like molten lava inside... tasty molten lava. Serve with the baguette slices or crackers.

No comments: