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.
This is a great dish. I made this for my friends last fall and they have been making comments about it ever since. My brother even drunk dialed me from a bar for the recipe so he could share with some women. You were right about serving with crackers or baguette, I served mine with a variety of "vessels," (toast points, garlic bread, vegetables, etc...) but the simple crackers worked the best. I would highly recommend this dish to anyone hosting a party, it rocks.
Made this last night for a girls night in and we devoured it!! It was SO yummy! I'm making it again tonight for my hubby because I know he'll love it too....and I have more stuff to make it that I need to use up! ;)
Took it to the Christmas brunch pot-luck at my in-law's and it was a huge hit. It was so easy I made it again for a bunch of girl friends over. Second time I ran our of sherry and substituted dry white wine and it worked just as well. Thanks!
Congratulations Jen! As winner of the Funky Shooz Contest (April 2008) This recipe was chosen along with three others to honor our winner,.. YOU! We added Buddha's Herb Mix for Mushrooms to the skillet for added flavor. We could only find an 8-oz wheel of brie with individually wrapped 1-oz triangles. We cut those in half horizontally and used just 1 sheet of puff pastry. We formed a beggars purse fold which we trimmed and then flipped over before baking. This made a small round which served 6 portions. This is very easy to put together, and bakes up nicely. All the mushroom lovers here raved!!!! Thanks for a keeper recipe!
Hats off to you Jen !!!! Absolutely awesome. I am an American living and loving Southern France. This recipe is such a hit here! One of my favorites with a beautiful red wine. It is a piece of heaven. Scerena Verhage Pezenas, FRANCE