Brie…Yum!

Big Guy and I loved going to a restaurant called Once Upon a Vine.  One of our favorite appetizers was their baked brie.  It was a sweet version with brown sugar and pecans.  It was such a treat especially on a cold winter’s night with a bold glass of red wine.

Unfortunately, restaurants come and go but the inspiration of those dishes always stay with me.  I have made this version of this brie for many years until my bonus sister, Natalie, started making her brie with fruit and jams.  WHAT!  She also substituted the puffed pastry with crescent rolls.  DOUBLE WHAT?
I was totally intrigued with her ideas and went to work on my favorite version.  I have made brie with jams, preserves, fresh fruit, nuts and even returned to my original favorite of brown sugar in the colder months.  The beauty of using the crescent rolls is you get “bread” to go with the brie and it is great for corralling the cheese as it melts within the pastry.

As I made this brie this week, I need to give a shoutout to our friend at Larder and Cupboard for her outstanding Bourbon Peach Jam.  This lovely brie pictured used her jam with added candied pecans for a delicious summer treat…Yum!  

Here's the recipe:  www.carondeletkitchen.com/recipes/carondelet-kitchen-baked-brie-en-croute

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