Tuesday, November 9, 2010

Holiday Feasting - My Go-To Fancy Appetizer

The holiday season is upon us. And along with those holidays come the holiday parties, dinners, and open houses. And along with those holiday parties, dinners, and open houses come the "oh, just bring an appetizer "requests(because, of course, you just had to offer to bring something). . . And for those times I have a few super easy appetizer recipes up my sleeve.

When the evening calls for an appetizer that is a bit more "fancy" you can't beat Brie en Croute (it even sounds fancy!). I know it sounds like it would be on the more complicated side, Brie en Croute could not be easy to make.

all you need -
8oz brie round
some sort of pastry dough (I use Pillsbury's Crescent seamless dough sheets)
some jelly or jam of your choosing (I use either my homemade pepper jelly or mango jam)
some fancy crackers
non stick cooking spray (or butter)

Preheat your oven to 350°F. Coat a cookie sheet with your non-stick spray (or butter). Roll out, spread out, or lay out your pastry dough and cut into two somewhat equal pieces large enough to fit your brie between (this is the en croute part if you hadn't already figured that out). Place your bottom piece of pasty dough on the cookie sheet, put your brie down in the middle of that, plop 3 or 4 table spoons of jelly/jam on top of you brie and spread it out a bit. Then fold up the extra dough from your bottom piece of pastry,then place your second piece of pastry dough on top of your brie and then sorta pinch and push and twist the top and bottom pastry pieces together officially making your brie "en croute". Pop that sucker in the oven for about 20 or 30 minutes or until your en croute looks nice a golden brown, cool for at least 15 minutes (though I tend make this right before I leave the house, so that it cools on the way to the function) and then serve with crackers.

bonus - if you have any extra pastry dough, roll it out and cut out some cute shapes, either with a cookie cutter or freehand, and then plop your cut outs on top to add a special touch.

Here is some different versions from Food Network if you want to fancy it up even more:

Dried Cherries, Pecans & Rosemary Brie en Croute
Holiday Brie en Croute
Paula Deen's Brie En Croute


Kate R said...

Sounds great, especially with pepper jelly! My mom used to do a variation of this with gouda cheese wrapped in crescent roll dough & sprinkled with parmesan cheese before baking. Now you've made me hungry, lol.

Laurendy said...

Gouda and Parmesan?! Now that sounds good. . . I may have to try something new this year. . .