This appetizer is always a crowd pleaser and it doesn’t get much easier than this. Only 3 ingredients, fool proof, and quick! It’s a tasty, savory appetizer that looks very elegant without the extra effort!
If you have been blest with the opportunity to have baked brie before, you know how absolutely amazing it is. And likely – if you haven’t made it at home – you have ordered at a restaurant where its always delish but can cost a pretty penny. I have noticed lately, it is harder and harder to find on restaurant menus. If you haven’t been lucky enough yet, there’s no time like the present to induce yourself to one of my favorite things on this Earth. Simply because it harbors so many levels of flavor and the texture is pure bliss. The bonus is it requires little to no effort and just a few ingredients. You can also tailor it to exactly how you like it! This recipe has all the cheesy, fruity, melty, flakey, salty, and sweet components of restaurant baked brie without the expense, and only 3 ingredients.
Baked brie is pretty much exactly what it sounds like. It is a block of cheese baked into melty goodness. In this recipe, we will take a block of Brie cheese, ditch the rind and lather it up with any kind of fruit preservative – I chose raspberry from trader joes – then wrap it up in a blanket of low fat crescent dough. PH BABY, just wait until that warm creamy cheese married with the sweetness of the fruit preservatives and wrapped in a cloud of soft bread touches your taste buds.. I know, I’m done. Just go make it already!
WHAT YOU NEED IN YOUR KORNER:
- 1 can Crescent dough – I used reduced fat but you can use regular, flakey, butter, whatever
- 1/4 cup fruit preservatives (give or take) – I used raspberry this time but go with what you like, recently tried apricot as well and it was fantastic!
- Round/block of Brie cheese – I found this at Aldi. You can get any shape/size from your local market as well.
Preheat your oven to 350 degrees F. Line a metal cookie sheet with foil. Open your brie cheese and cut the white rind off the top/bottom/edges. Pop open your can of crescents and depending on the size of your block of cheese, unravel half or all of the crescent dough. Any extra you can save and make some yummy crescents! Flatten a square (2 dough triangles together) of crescent dough on your foil cookie sheet. Set your brie cheese on top.
Take your fruit preservatives and coat the top of the cheese with a decent amount, to your liking. Carefully, fold up the edges of the crescent dough so it begins to cover the edges and part of the top of your cheese. Be careful because you want to avoid any holes in the dough.
When the bottom piece is tucked up, take another piece or 2 of crescent dough and cover the top, pinching together the dough where it meets at the seems. Do this until it is all covered and there are no holes. Toss that pan in the oven and let it cook for about 10-25 minutes, until the crescent dough is golden brown. Remove from the oven, plate, and enjoy immediately while warm. Serve with crackers and ENJOY 🙂