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Kitchen Adventures: Baked Brie delivers two favorites in one

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Food column by Becca Owsley

By Becca Owsley

If you’re like me, there are two things you have a hard time giving up for a diet — bread and cheese.

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There aren’t many cheeses I’ve been able to say no to. In fact, some vegetables I only can eat topped with cheese. That might take away the nutritional value, but at least I’m eating my veggies, right?

I’m just as bad about bread. Sometimes I choose a restaurant based on how good their bread basket is.

This probably is why I like Italian food so much. So many things are served with bread and smothered in cheese.

With this food confession, you can understand why running across a recipe for baked brie fed those two weaknesses.

Warm, gooey brie cheese baked inside a bread shell.

Another draw to this recipe was its simplicity. There only are three ingredients — preserves, crescent roll dough and brie cheese — and the entire dish can be made in about 20 minutes.

When I made it, I remembered to add preserves after I had folded the crescent rolls over the brie. Bad idea, because once folded it’s hard to unfold. So don’t make the mistake I made in a hurry because instead of spreading preserves on the crescent dough and folding it over the brie, I had to clump a spoonful on top of the brie in a place that was easy to unfold.

Regardless, the dish was yummy and one I’m likely to make again for a gathering of friends or family.

Like the creator of this recipe, I am not a fan of the brie casing so I trimmed it, but that’s optional.

Also, be careful when choosing your brie. It sometimes can be a bit pricey but cheaper wheels of brie can be found.

The cheese also runs and oozes onto your baking dish. You might want to use something with edges or plenty of room so it doesn’t ooze onto your oven. Which reminds me, I need to clean my oven.

I took the baked brie to a family gathering of pickier eaters and while they didn’t eat much of it, friends at a gathering later in the day scraped the dish clean.

Another great part of this dish, when you say baked brie it sounds like you’ve made something very fancy when, in reality, this recipe is easy to make.

Serve it with more bread, crackers or fruit or — and this is another confession — just go into it with a spoon and eat it on its own.

Becca Owsley can be reached at (270) 505-1741 or bowsley@thenewsenterprise.com.

Baked Brie

  • 1 jar apricot preserves (or favorite preserve)
  • 1 can crescent roll dough
  • 4-6 ounces brie cheese

Preheat oven according to crescent roll directions.

On a baking sheet or baking stone, roll out the crescent dough to create one large piece, overlapping and gently crimping sections together where needed.

Spread a thin (or not so thin if you want to use more) layer of the preserves all over the dough.

Place the brie in the middle of the dough. You don’t have to remove the casing but you can if you don’t like it, or you could just remove the top of the casing.

Carefully wrap the brie with dough, delicately crimping the edges to keep in place.

Bake in preheated oven according to crescent roll directions, about 15 minutes or until crescent dough begins browning.

When finished baking, transfer baked brie with a spatula to a serving dish.

Serve warm with fruit or crackers.

Source: www.shewearsmanyhats.com.