Other great ways to enjoy Brie cheese
Sweet and Sour Meatballs {Easy!} Cranberry Orange Goat Cheese Bites Honey Cranberry Orange Baked Brie Mini Pastry Wrapped Brie Bites Pastry Wrapped Asparagus With Prosciutto Bacon Wrapped Green Bean Bundles Pepper Jelly Vinaigrette (& Salad) Honey Cranberry Orange Baked Brie Creamy Brie & Mushroom Pork Chops Sliced Steak and Brie Sandwich
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Brie – One small wheel, about 8 ounces. Often called “mini brie”. Brie is soft and creamy, easy to spread or dip in when melted, and has just a bit of a kick. It pairs perfectly with the salty/sweet combo we have going on here. You generally find brie in the deli or specialty cheese section of the grocery store. Pepper Jelly – This is exactly what it sounds like- jelly made from peppers! It’s sweet and spicy (but not overly so). You will often find it in your grocery store near the fancy crackers by the deli, or on the aisle with other jams, jellies, and preserves. Tabasco is a great, widely available, reliable choice. Puff Pastry – Find this in your store’s frozen foods section, near the desserts (not to be confused with phyllo dough, often in a similar box!) It usually comes with 2 sheets per box. You’ll just use one here so you can keep the other in the freezer for later.
How to Make Baked Brie with Pepper Jelly
- Preheat the oven to 400. When the pastry has thawed, gently unfold it on a sheet of parchment paper. If there are any cracks, lightly moisten them and gently press them back together.
- Place one half, rind side-down, on the pastry sheet. Spread a layer of pepper jelly over the cheese. Then place the other half, rind side-up on the jelly, almost like a brie sandwich.
- Brush the pastry with an egg wash and bake for 15-20 minutes or until the pastry is golden brown. Serve with crackers, slices of bread, and fresh fruit like pears, strawberries, and apples.
Can I make this ahead of time? This appetizer is so quick and easy, it’s probably best to prepare fresh. That said, If you really need to, you could probably prepare it through wrapping with pastry and then refrigerate for several hours. When ready to cook, brush with egg/water mixture and bake until golden, which could take a few extra minutes.
