This Brie makes a great appetizer or an elegant side on your holiday dinner table. I’m really proud of this creation. I’ve been working on this for a few years now and my new (more traditional) round presentation is definitely the way to go. It’s an 18 oz Brie with a delicious soft rind. The Fig/Walnut jam provides a sweet slightly crunchy contrast to the rich and creamy cheese. I served it to a well traveled food lover and he said, “Best Brie I’ve ever had.” I’m very critical of myself but I concur. Lol
As a Chef there’s nothing more exciting than taking the first bite of a new creation and knowing you’ve hit it out of the park. This Brie rocks!
As of 11/2022 I doubled+ the size of the Brie. Went from 8oz to 18 oz. So this is the third and best iteration👨🍳
Simply take from the freezer- remove all the packaging- and place on a cookie sheet (I’ve left a piece of parchment paper underneath to keep the Brie from sticking) and bake at 400f for 50 minutes in a preheated conventional oven. Remove from oven (remove parchment paper) and place on a wood serving board to rest before serving. While the Brie is resting (15 min) it’s a good time to present it to your guests before cutting. Also- it’s a good idea to verbally describe the preparation as I’ve titled it here. One it’s impressive and two it makes everyone aware that WALNUTS are in the preparation in case of allergies.
After allowing to chill for 15 minutes cut the Brie into 8-10 pieces (as if it were a pie) that can be picked up with fingers but I suggest little plates and cocktail napkins at the ready.
INGREDIENTS Brie, Puff Pastry, Figs, Walnuts, Fresh Lemon Juice, Sugar, Flour, Whole Milk, Eggs, Whole Butter, Fresh Rosemary, Kosher Salt, and Black Pepper
Alergin alert Walnuts