Sharis Baked Brie Food

EASY BAKED BRIE

Steps:

• Remove the brie from the refrigerator. Remove any paper wrapping and return the wheel to the bottom part of it's wooden box or place it on a small square of parchment paper (that is slightly larger than the brie wheel itself). Make very shallow slits across the top of the brie, just through the rind layer, every ½-inch to 1-inch, in a criss-cross pattern. Let rest at room temperature for 30 minutes.
• Preheat the oven to 350 degrees. Place the brie on a small sheet tray. Sprinkle the top with the fresh thyme and rosemary, and drizzle with honey. Bake for 20 - 25 minutes, until very soft.
• Carefully transfer the brie, in the box or on the sheet of parchment paper, to a serving plate. Serve warm alongside toasted bread, apple slices and/or grapes, for serving.

CROSSHATCHED BAKED BRIE

Steps:

• Beat the eggs in a shallow bowl or pie plate. Combine the panko, thyme and salt on a plate. Dip the Brie in the eggs to coat then press firmly into the panko. Dip into the eggs then the panko once more. Place on a baking sheet and freeze until firm, about 30 minutes.
• Remove the Brie from the freezer and use a sharp knife to cut parallel lines 1/4 inch deep and 1/2 inch apart across the top. Give the cheese a quarter turn and repeat cutting the lines to create a diamond pattern. Return to the freezer until solid, about 8 hours.
• Preheat the oven to 350 degrees.
• Remove the Brie from the freezer and rescore the lines to make sure they didn't seal back together from the eggs. Heat the butter with 2 tablespoons olive oil in a medium ovenproof skillet over medium-high heat until the butter is foamy and just starting to brown. Add the Brie cut-side down and cook until dark golden and crisp, 3 to 4 minutes. Carefully flip the Brie with tongs and transfer the skillet to the oven. Bake until the crust is golden all over and the Brie is hot throughout, 15 to 20 minutes.
• Meanwhile, arrange the bread on a baking sheet and brush generously with olive oil. Bake until toasted and golden about 12 minutes.
• Serve the baked brie with the bread and honey for drizzling.

BAKED BRIE

Steps:

• Preheat oven to 400 degrees F.
• In small skillet, melt butter over medium heat.
• Add onion & garlic. Saute until onion is golden brown, then set aside.
• Microwave Brie & cream cheese in large bowl just until melted.
• Whisk in onion mixture, sour cream & remaining ingredients [except for the loaf of bread!].
• Season to taste with salt & pepper.
• Cut off top of bread loaf, & scoop out center, leaving 3/4" thick shell of bread.
• Spoon in cheese mixture.
• Cover with bread lid, & wrap in foil.
• Bake cheese-filled loaf until filling bubbles, about 1 hour.
• Unwrap & place on platter.
• Remove bread lid, & sprinkle sheese with paprika.
• Serve with crackers and/or vegetables [broccoli/cauliflower florets, carrot & bell pepper sticks, etc.

SHALLOT & ONION BAKED BRIE

Steps:

• Slice top off bread. Hollow out inside, saving cut bread for serving.
• Remove and discard entire top rind of brie. Place brie inside of bread.
• In small bowl, combine scallions, shallots pepper and wine.
• Spread shallot mixture on top of brie, replace top slice of bread and wrap loaf in foil.
• Bake at 375 F for 30 minutes.
• Serve with extra bread and crackers.

BAKED BRIE SPANAKOPITA

Steps:

• Preheat the oven to 400 degrees F.
• Combine the spinach, feta, ricotta, scallions, parsley and garlic in a bowl. Season with salt and pepper. Cut the Brie in half through the equator. Place the filling in the center of the cheese and top with the other half.
• Lay 1 sheet of phyllo onto a work surface and brush with butter. Lay another sheet down and turn it slightly, keeping the center point. Brush with butter. Repeat to make a complete wheel with the last sheet. Brush with butter. Place the cheese wheel in the center of the phyllo and wrap the phyllo, twisting the top vertically. Some pieces may crumble.
• Brush with more butter and transfer to a roasting rack on a baking sheet. Bake until caramelized, about 20 minutes. Allow to rest on a cooling rack for another 15 minutes before serving.