Arguably one of the most popular recipes I’ve ever posted on this site was for baked brie. BAKED FUCKING BRIE. One of the easiest and most delicious appetizers to ever grace your wine party on a just slightly-distressed-enough-to be-rustic-chic slate board. Served with your little Crate & Barrel plates or your perfect Sur La Table cheese knives, the baked brie is an absolute good.
Because today is National Wine Day, we figured a revival of another baked brie recipe was called for.
- Half a 17 oz. package of frozen puff pastry, thawed
- One 8 oz. round of brie
- 2 tbsps toasted chopped walnuts
- ¼ cup fig preserves
Preheat your oven to 425F with one hand, while pouring a lovely glass of white with the other. Grab a baking sheet and spray with nonstick. Roll the puff pastry out a bit, being sure not to fucking tear it, then set your brie on top.
Spread that fig preserve shittttt all over the top, then top all that with the walnuts. Bundle up the puff pastry around the cheese, preserves, and nuts until everything is covered. It doesn’t have to be super neat, just, like, don’t make it look like total shit, k?
Bake for about 20 minutes, remove from oven, then cool for about 5 mins or like eat immediately and burn your mouth, IDGAF.
Serve with bread or like actually, fuck bread just take a spoon and your bottle of wine and this is dinner now.
Bored with that? Fine. Do it the French way and instead of topping with fig preserves, top with dark brown sugar and chopped pecans in place of the walnuts and fig preserves. Oui oui.