6 Reviews

This is really really good! I absolutely love how simple, elegant and tasty this is! I used goats cheese as I couldn't find brie but it was spectacular. These would be excellent as single parcels for individuals (by cutting the cheese into smaller bits as it melts anyway) or one large one for everyone to take a piece from. Certainly one of my favourites. Reviewed for Phototag Winter 08

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Luschka March 06, 2008

I just knew I would love this...and did. I served this whilst we were having drinks and everybody it was a great succes. I made some leaves with the leftover pastry to decorate the top. I can see myself making this again and play with different ingredients.

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Pets'R'us July 06, 2006

WOW! I have always wanted to make one of these as an appetizer and I cannot believe how simple it was to make and how absolutely delicious it is to eat! Can't wait to serve it for family and friends, but for now -- DH and I are enjoying it all by ourselves. I used sundried tomatoes and olives vs. the red bell peppers; however, I'll be willing to bet they are equally delicious. Made for Everyday is a Holiday tag, June, 2013.

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DailyInspiration June 07, 2013

It%u2019s best to use a firm, fairly unripe Brie for this recipe. Freezing Brie for about 20 minutes is a trick that will keep the cheese from melting too much during baking, while still allowing it to become soft and spreadable.

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mollypaul May 20, 2011

This appetizer is a lovely beginning to any meal. It was so much easier to prepare than I expected. This is a very impressive looking dish, and not difficult to do. The flavors of the different ingredients were pleasing together, and very tasty. I thought this dish had a beautiful presentation, and so did my guests. I did double this recipe as I was serving more than 4, but made it exactly as directed. All of it was devoured! 'Nary a bite left! :-) Thanks BK for sharing your favorite appetizer for "Pick A Chef". I will definately add this one to my tried & true book.

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Miss Annie November 10, 2004

WOW! This is another winner Kato! I made this as described but I used a whole roasted pepper, a few more olives for decoration and I also used 1 tablespoon Dijon mustard to on the bottom layer of the brie. It was very quick to assemble and the result perfect! Thanks a lot for posting this recipe!

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awalde December 10, 2015
Brie En Croute Stuffed With Olives & Roasted Peppers