BAKED BRIE EN CROUTE
BURNIN' BEAK BAKED BRIE EN CROUTE
Don't shy away from the fancy French name. This classic party appetizer is easier than you think. It's the kind of appetizer that draws guests around the table to stare and taste and ooh and aah.
Gooey cheese in flaky pastry with sweet and tangy pepper jelly, salty prosciutto and savory nuts is a total crowd pleaser.
FOOD AND WINE PAIRINGS
A fruity Pinot Noir or a creamy, subtly-oaked Chardonnay would match up nicely with this appetizer. Or, go even bigger with a blanc de blanc Champagne.
Makes: 12 servings (1 large round)
Prep: 40 mins (including thawing the pastry)
Bake Time: 30 mins
1/2 17.3 oz package frozen puff pastry, thawed (1 sheet)
3 slices prosciutto or thinly sliced ham
1 - 8 oz round Brie cheese (with or without rind)
4 - 6 T Burnin' Beak Pepper Jelly (any variety)
3 T chopped pistachios
1 egg, lightly beaten
1 T water
Apple and/or pear slices
- Preheat oven to 400 degrees. Grease a baking sheet, set aside. Unfold thawed pastry onto a lightly floured large cutting board.
- Place prosciutto slices on pastry criss crossing in the center. Place Brie cheese round on top of prosciutto slices in center of pastry. Spread pepper jelly over the top and sides of cheese and sprinkle chopped pistachios over pressing nuts into pepper jelly.
- Combine egg and water in a small bowl. Brush outer edges of pastry with egg wash. Bring a portion of the pastry up over the side of the cheese toward the center and continue wrapping pastry over until cheese round is completely covered and pastry overlaps in the center. Pinch edges of pastry while overlapping to seal.
- Place cheese round on prepared baking sheet and brush top and sides with egg wash. Cut several small slits in top for steam to escape.
- Bake for 30 minutes or until pastry is deep golden brown. Let stand 10 - 15 minutes before serving. Serve with apple or pear slices.
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