Sharis Baked Brie Food

BAKED BRIE

Steps:

• Preheat the oven to 350 degrees F.
• Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.
• Serve with crackers.

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.

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.

BAKED BRIE

Steps:

• Preheat the oven to 400 degrees F.
• Using a warmed sharp knife, or unflavored dental floss (See Cook's Note 1) cut the wheel of brie in half horizontally and separate the top half of the wheel from the bottom half. Sprinkle the bottom half of the brie with the dried cherries, toasted almonds, and brown sugar. Replace the top half of the brie and apply pressure to secure the stuffing. Working on a well-floured surface, roll out the puff pastry so that it will fully cover the brie. Place the brie in the middle of the puff pastry and fold the excess pastry around the wheel. Put the wheel aside. Roll out another piece of puff pastry and cut out a circle the same circumference as the top of the brie. Save the trimmings for decorations. Using a pastry brush, brush the egg on top of the brie in the puff pastry and place the circle on top. Brush the top of the circle with egg. Cut out decorations using cookie cutters or a small knife on top of the brie. Brush the entire top side of the brie with the egg and place the brie on a sheet pan lined with parchment paper. Bake for 20 to 30 minutes or until the pastry begins to turn golden brown, then turn the temperature down to 325 degrees F and bake for another 20 minutes. Serve on a pretty platter. See Cook's Note 2.
• Cook's Note 1: Instead of using a knife to cut the brie, use a piece of unflavored dental floss. Make an initial cut half way down, along the outer side of the brie with a pairing knife. Then, take a long piece of dental floss and wrap it around both hands. Starting at the front of the wheel at the initial cut, work through the wheel with the floss, separating the top half of the wheel from the bottom.
• Cook's Note 2: The brie can be made, wrapped securely and stored in the freezer up to a month ahead of time.

BAKED BRIE WITH CHERRIES

Steps:

• Remove wrapping from brie, and also the rind if desired.
• Place the brie inside an oven-safe casserole dish or serving platter that has been lightly greased. ( I use cooking spray).
• Toast the slivered almonds until golden brown and aromatic (350 degrees, ungreased pan, ten minutes OR add almonds to 1 T. butter and microwave for 4-5 minutes) Regardless of your method, stir them several times while toasting.
• Mix preserves and brown sugar. Pour over the brie.
• Top with toasted almonds.
• Bake in a 350 degree oven for 10-15 minutes, or until it starts to look gooey.
• Serve with toasted baguette slices, crackers or apple slices.

SUN-DRIED TOMATO BAKED BRIE

Steps:

• Chop sun dried tomatoes, and cover with hot water for 15 minutes.
• Chop basil and parsley.
• Mince garlic.
• Drain tomatoes well, squeezing out excess water.
• In saute pan, heat olive oil and saute tomatoes 5 minutes, stirring constantly.
• Add garlic and continue to saute, stirring constantly.
• Add balsamic vinegar, basil and parsley.
• Stir constantly for 1 minute and remove from heat.
• Remove as much rind as possible from brie.
• Put in an oven-safe dish, cover with tomato mixture and heat at 350 degrees until bubbly.
• I serve this with crackers and crostini.

SHARON'S BAKED BRIE

Steps:

• Preheat the oven to 400 degrees F.
• Using a sharp knife, cut the wheel of brie in half horizontally and separate the top half of the wheel from the bottom half.
• Sprinkle the bottom half of the brie with the dried cherries,toasted almonds, and brown sugar. Replace the top half of the brie and apply pressure to secure the stuffing.
• Working on a well-floured surface roll out the puff pastry so that it will fully cover the brie. Place the brie in the middle of the puff pastry and fold the excess pastry around the wheel.
• Using a pastry brush, brush the egg on top of the puff pastry and place the brie on a sheet pan lined with parchment paper.
• Bake for 20 to 30 minutes or until the pastry begins to turn golden brown, then turn the temperature down to 325 degrees F and bake for another 20 minutes. Serve on a pretty platter.

BLUE BRIE (BAKED BRIE WITH BLUEBERRIES)

Steps:

• Preheat the oven to 375 degrees.
• Combine the brown sugar, pecans and blueberries in a bowl. Sprinkle the mixture with just enough water to moisten.
• Cut the top off the brie and score lightly in a criss-cross pattern. Place the brie in an oven safe shallow dish or bowl.
• Place the blueberry mixture over the top of the brie. Bake uncovered for about 30 minutes until the cheese is bubbly and heated through (test in teh middle as you would a cake, it 'should' come out gooey.
• Serve right out of the oven, lifting the brie onto a serving platter and surrounding it with crackers or bread.
• Microwave option: microwave on high for 3 minutes, reheat as necessary.

BAKED CHEESE WITH HERBS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Remove the cheese from the box and discard any wrapping, then put the cheese back in the box. Place on a baking sheet and bake for 15 mins.
• Remove from the oven and take off the lid. Cut a large cross through the top of the cheese, then peel back the quarters of rind. Scatter over chopped herbs and serve with pitta crisps or breadsticks.

SHARI'S BAKED BRIE

Steps:

• Bring mini round of Brie to room temperature.
• Slather top with preserves.
• Wrap the round with puffed pastry sheets or 1 package of crescent rolls.
• Cover all seams on top of cheese with decorative dough shapes- cookie cutter stars, leaves, etc.
• Brush top with egg yolk.
• Bake at 350 degrees about 20-30 minutes, until golden brown.