Baked Brie
By: Gigi Howe
A few days ago, Melinda and I were talking about our Cheese Basket giveaway here on LRWC. She told me about the variety cheeses that she had purchased and asked if I knew any recipes for what she had bought. I saw Melinda’s list, a photo of her cheese board and wham, I was hit by a lighting bolt. 😉 I had made a baked brie quite a few years ago. It. Was. Amazing. Its a little tricky to make because you wrap the wheel of brie in phyllo dough but it was worth it. This recipe is a show stopper.
The phyllo dough is light and flaky, it doesn’t overpower the cheese. You split the brie wheel in half horizontally and stuff it with sun-dried tomatoes. Put the wheel back together, wrap it in the phyllo and bake it. That’s it and you have one delicious appetizer. Some people add pesto sauce to the “stuffing” but personally I find that it becomes too oily, especially if your sun-dried tomatoes are already in oil (even though you drain them). This is another recipe where you can experiment and add your own filings to the brie.
Ingredients:
– 1 Round wheel of brie – about 5-6 inches wide
– 4 sheets of Phylllo dough
– 1/4 cup Sun-dried Tomatoes, drained and chopped
– 2 tablespoons butter
Directions:
1. Separate phyllo sheets. Layer one at a time, brushing each one lightly with butter, onto a baking sheet. Try to arrange the phyllo sheets so that they are all going in opposite directions. The sheets are usually rectangular in shape, so you will end up with something that looks close to this:
Do the best you can, it does not have to be perfect and the phyllo is tricky to handle. If it breaks or rips, don’t worry about it. Just patch it in as best you can.
2. Cut the wheel of brie horizontally (leave the rind on). Place sun-dried tomatoes and whatever else you decide to add in. If your sun-dried tomatoes are not in oil with spices as some bottles are, you may want to add in some basil, pepper and some of your other favorite spices.
3. Put the wheel of brie back together and place it on top of your buttered phyllo layers. Wrap the brie up in the phyllo.
4. Bake on the baking sheet or place in a pie plate. Bake at 375 for 15-20 mins until golden brown. Let cool for 10-15 mins before serving. Cut into wedges and serve with grapes, apples and/or crackers, pita or french bread.
Enjoy!!
Printable Recipe:
