by Paul Cormier, Salamanders of Kemptville
Baked Brie is another one of our family’s favourites. We use it as an appetizer, but you can certainly have it with some nice red (Merlot) or white (CabSauv) wine as a special treat any time (check with the nice folks at the LCBO, who are always very helpful). Our family differentiates between “Summer Food” and “Winter Food” and for some reason, the good old faithful Baked Brie seems to cover both seasons. The following recipe can provide a good serving for 4 or 5 folks. BTW, like a pizza, it’s great cold the next day.
1 largish Brie
Pre-packaged puff pastry or a couple of cylinders of Pillsbury Crescent Roll Dough
One egg white
The Chutney of your choice in the quantity of your choice
- Pre-heat your oven to 375F.
- Refrigerate the Brie to facilitate cutting it.
- Then, cut the Brie lengthwise so you end up with 2 “discs” of cheese.
- Spread a goodly amount of your favourite Chutney on one of the slices (the cheesy part, not the white part).
- Re-assemble the cheese into one piece.
- Lay out your dough, place the cheese in the centre and wrap it completely (no part of the cheese should be peeking out).
- Coat the top surface of your creation with egg white. Feel free to do a bit of design work with a fork.
- Place in the oven for 20 minutes or so, until golden brown.
- Check with a skewer to make sure the cheese is soft and hot; it should be well melted when you cut into it.
- Serve with some fresh bread (from Grahame’s preferably).
Many thanks again for your mails and questions. Keep ’em comin’, folks at my email address: firstname.lastname@example.org.