I love brie!
Do you love brie?
Many years ago, when I was a student in Berkeley, I got hooked on an amazing stuffed brie from The Cheese Board -- a wedge of brie stuffed with house-made pesto and topped with sundried tomatoes and toasted pine nuts. When I moved back to the Monterey Peninsula, I went through withdrawls, so I started to make my own.
I love bringing stuffed brie to potluck parties. It's very simple to make and can be prepared weeks in advance. During the holidays, I always like to keep a few in the refrigerator for last-minute entertaining, or to bring as a hostess gift with a nice olive wood cheese board.
Over the years I've shared a few of my stuffed brie recipes here at Rook No. 17. With the holidays upon us, I figured it was a good time to share them in a single collection.
Which one will you try?
Pesto Brie & Almond Apricot Brie
Bacon & Caramelized Onion Stuffed Brie
|You can use any type of jam or fruit compote you wish for this recipe. In this photo, I used a fig jam and drizzled the baked brie with balsamic vinegar. In the recipe, I used an easy homemade cranberry compote.|
A wheel of brie topped with a fruit compote and wrapped in puff pastry.