Brie en Croûte

This is an easy and delightful appetizer for any get together. The contrast of the Brie and the toppings complement each other. Brie is a cheese that melts easily and has a creamy texture. It can be decorated in many ways, depending on the season. I have chosen canned cranberry sauce and whole cranberries. However, your favorite homemade cranberry sauce can be used or a homemade apple compote with nuts would be wonderful too.

Ingredients

1 – 15 oz. wheel of Brie rind removed
1 – 8 oz. can of Pillsbury Crescent Roll Dough or Crescent Recipe Creations Dough
1 – 16 oz. can of cranberry sauce
Fresh cranberries to garnish (optional)

Technique

Roll out dough or use your hands to seal any seams. Place brie or your preferred cheese in the center and cover completely. Try to seal the cheese completely with the dough. Not all of the dough may be used depending on the size of the cheese. Place on a baking sheet sprayed with non-stick cooking spray or lined with foil. Using a non-stick cooking spray, coat the top, bottom and sides of the dough. In a preheated oven bake at 375 degrees for about 15 – 20 minutes or until dough is lightly browned. Let cool for about 5 minutes. Puree the cranberry sauce in a blender for a smooth consistently, pour sauce into squirt bottle and decorate using the bottle. Serve remaining sauce on the side in a decorative bowl. It can also be made simpler by stirring the sauce in a bowl and spoon over the brie. Some will spill over and that is fine. Also some cheese may ooze out of dough and that is normal and yummy. Add a few fresh cranberries for garnish. This dish is meant to be sliced and eaten on a plate with a fork.

Suggested Beverage

Try my Pomegranate Sparkling Wine CocktailPomegranate Martini,  an Italian Asti Spumante by Martini & Rossi, Gruet Rosé Brut Méthode Champennoise Sparkling Wine or McManis Family Vineyards Viognier (California) .  Place fresh cranberries in the glass to pump up the presentation!

Leave a Reply

Your email address will not be published. Required fields are marked *