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Tuesday, January 21, 2014

Baked Brie...Best appetizer ever!

If you like cheese, that is...

 Elegant and easy? Sign me up!

One of the easiest and most popular appetizers I served over the holidays, and still make for parties, was my baked brie appetizer. Easy to customize, this is a crowd pleaser that you can make yours with a few simple tweaks.

Here's what I did. You will need:
  • One brie wheel
  • Crescent dough sheets or phyllo dough...your choice.
  • Preserves or jam of some sort...I used Fig Preserves.
  • Honey
  • One beaten egg with a splash of water for an egg wash
  • Sliced almonds, definitely better if toasted. 
  • 2 Granny Smith apples
  • Lemon for juicing
  • Grapes
  • Other accoutrements, such as
    • Dates, pitted or not,
    • Figs...I used dried
    • Dried cranberries/craisins
    • Walnut halves
  1. Preheat your oven to 350 for Crescent Roll sheets, 375 for phyllo dough.
  2. Spread the crescent or phyllo dough...whichever you want to use, onto a floured surface.
  3. Spread preserves or jam onto the dough, saving space around the edge to close it up.
  4. Place unwrapped brie onto the dough (keep the white coating).
  5. Pull edges up over the brie to seal...I went corner to corner.
  6. Seal the edges the best that you can, and then tip the brie over onto a non-stick cookie sheet, sprayed with non-stick spray.
  7. Paint the brie with the egg wash.
  8. Bake at appropriate temperature for about 20 minutes, or until golden brown.
  9. Let the baked brie rest for about 15 minutes prior to serving.
Now, prepare your platter.
  1. Place a small pool of honey into the center of your platter.
  2. Place the cooled brie into the center.
  3. To toast the almonds, place in a dry, non-stick skillet. Swish around the pan, around 2-3 minutes, until brown. You will start to smell them. Be careful...they burn quickly.
  4. Drizzle the top of the brie with honey and sprinkle with sliced almonds.
  5. Arrange sliced Granny Smith apples, tossed with lemon juice to avoid browning, around your cheese. Garnish with small grape bunches or whatever you'd like.
  6. Finish your garnish with figs and dates, walnuts and cranberries...anything you like to eat...make it yours.
  7. Put out some multi grain round crackers or crostini and you're good to go.
Super easy, elegant and delicious. What more could you want?



  1. Hi Kelly, I love wrapped baked brie, or unwrapped and just baked especially when smeared with chutneys or jams on top, gooey and tasty. The apples are nice for dipping too. Thanks for sharing.

    1. Hi Peggy! If ever soft, gooey cheese is wrong, I don't want to be right. :-) Cheese and sweets...even better. Thanks so much for visiting!

  2. I love a good baked brie! Apricot jam is my favorite version so far!

    1. Hi Kerry, apricot is always a's my dad's favorite. Strawberry is delicious too. We usually default to fig. Amazing!

  3. Oh my gosh, this sounds so delicious! Thanks for sharing!


    1. Hi Chelsea! It is fabulous! You have to try it. Mix up the can't go wrong. Enjoy! And thanks so much for your visit! Please come back again soon. :-)

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