The first time I tasted Brie cheese was at a local restaurant several years ago; it was served hot and topped with candied pecans and apricot preserves, alongside a sliced baguette and fresh fruit. I was immediately hooked by the creamy, earthy flavor, especially delicious in combination with the sweetness of the fruit. I knew I had to make something similar next time we had guests! And so this baked Brie recipe from the ATK Family Cookbook has become a staple appetizer at our annual Christmas open house. Although it looks fancy, it’s super easy to put together since it uses frozen puff pastry dough. (Homemade puff pastry is one recipe I have not yet had the courage to attempt!) It’s a perfect low-stress hot appetizer since it can be made up to a day ahead of time and then thrown in the oven about an hour before the party starts. Since it has to cool for a half hour before serving, the oven is freed up for any last-minute hot appetizers that you have planned. Letting the Brie cool slightly also keeps it from oozing all over the serving platter or board – it stays melty enough to spread without being entirely liquid. My favorite accompaniment is still sliced baguette, just like the first time!
Rats In Teacups 