THIS is when they ask if it was catered…
Pesto infused, pastry wrapped brie…
Many times we’ve entertained and answered the same question – “Who catered?” Little tricks that were a result of us wanting to make it different and add that professional look. It makes for some great conversation.
The following brie is one of those tricks – not rocket science, but well loved by many. And, the possibilities are endless. This recipe* includes pesto, but we’ve also used sun-dried tomatoes, jams and nuts. Give it a try.
Step One: Roll out a prepared pastry dough. Not too much, but enough to wrap around Brie.
Step Two: Slice a round of brie in half as pictured.
Step Three: Spread pesto on one of the brie cut’s side. Note: We use a variety of things – sun-dried tomatoes, candied pecans, chopped prosciutto, etc. Use your imagination.
Step Four: Close brie by placing two divided pieces together (returning to its original state).
Step Five: Place on prepared pastry dough and start to wrap as pictured. Place wrapped brie either seam side down (flip), or keep seam side up (but pinch pieces together to seal, and coat with egg wash.
Place in baking dish and bake until golden brown. It will grow a bit, but you’ll want to make sure the dough is done (don’t be too tempted to remove from oven – you don’t want raw dough). Let cool (so brie can solidify a bit).
Enjoy, and impress.
*When I say ‘recipe’ I tend not to include too many measurements. Rather, it’s from gut, or eye. As with this ‘recipe,’ no real measurements needed – just eye the pesto (okay, maybe 2 tablespoons).