Around the holidays, a festive baked Brie is the perfect appetizer. This irresistible Cranberry Brie en Croute is topped with herbed cranberry sauce and wrapped in flaky puffed pastry. I have a new favorite Pinot Grigio that is spectacular with this Brie. This post is sponsored by Honest Cooking; all opinions are my own.
I have been baking up Brie for almost 20 years…most often wrapped in puff pastry with apples or jam, but sometimes topped with brown sugar, nuts and cognac and broiled. It’s often difficult to find small rounds of Brie, or baby Brie, in the market, so I bought a wheel of Camembert instead. Camembert is […]
I made this impressive baked brie years ago for a parents’ gathering when Nick, now in college, was in elementary school. I found the basic idea on the Williams-Sonoma website, added a little cinnamon to the apples…and left them in slices for a prettier presentation…and fluted the puff pastry to resemble a beggar’s purse […]
This is one of my favorite appetizers. When I first made it, I wasn’t sure about the combination of raspberries and rosemary…but it is lovely! We have a neighborhood ornament exchange tonight with the option of bringing a bottle of wine or an appetizer…I wasn’t going to miss a […]