Baked Brie

(Suzie got me these adorable porcelain giraffes for measuring!)

Yay, finals are finally over! I moved back to Jersey a couple of days ago, finished unpacking, and now I’m stuck with at least a dozen of very overdue posts for savory-bites. So for the next couple of weeks, there might just be a posting every single day.

(Goodbye wonderful stainless steel kitchen…)

This post goes way back. After Spring Break, I hosted a little dinner get-together at my apartment (dorm) to take advantage of the baller place that I was lucky enough to live in. It was originally supposed to be  6 people, but like all events, it dwindled down to a measly 2 guest + myself. That meant I could revise my menu and add Baked Brie to the list! I guess that it would have been wise to serve it to 6 people calorie and portion wise, but seriously? That oozing godliness cheese shouldn’t be fought over; it needs to be savored over.

I got the recipe from my friend, Clare, who first even introduced me to the concept. I’ve made it once before, but this time, I decided that I wanted it to remain savory and not sweet. The recipe only calls for 3 ingredients, but if you want to make it sweet, it’s only an extra 1 or 2 ingredients.

Ingredients:

• 1 wedge of Brie
• 4 croissant ready-to-bake pieces
• Handful of walnuts
• Jam and dried fruit (optional: if you want it sweet)

Recipe:

1. Preheat the oven to 350 degrees F.
2. Lay out the croissant so that each triangle pairs up with another triangle to form a rectangle. Then, align the two rectangles next to each other so that they form a giant rectangle.
3. Place the wedge of Brie on top of the croissant rectangle. I reduced the size of the Brie because we only had three people. If you want to use the whole thing, or even a wheel, just use more croissant pieces.
4. Layer the walnuts around the Brie and gently press them into the cheese. If you’re making it sweet, this is the time to add the jam and dried fruits to the mix. You can omit the walnuts if you’d like.

   

5. Take the corners of the croissant based rectangles and fold them over. Pinch the corners together so that they form an enclosed “box” around the cheese.

   

6. Bake in the oven for roughly 20 minutes-25 minutes. When it’s done, the crust will turn golden brown and the whole thing will rise just a little bit. You’ll really know when it’s done when you cut in and the cheese just oozes out!

   

You should also check out:

• Cheddar and onion smashed burgers
• Faux cappuccino (coffee with glorified whipping)
• Panko-peppered chicken
• Vicky & William’s delicious dumplings
• Guest appearance: Cooking with Rachel