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Reviews
B'Alayne on 3.3.2011
I’ve made this countless times, now and can’t thank you enough. SO simple, SO pretty, and SO delicious. Always a crowd pleaser pre-meal or for parties. A few times I’ve cooked the dough for a min or two by itself before adding jam and brie, so the bottom doesn’t stay soggy, and definitely need to seal the creases very well so as not to let any jam run and burn.
bluejeanbaby07 on 8.17.2011
This is always a favorite! I like to use raspberry instead of apricot, and sometimes I use herbs instead of the jam for a more savory flavor. Any way you have it, its awesome!
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Comments
kaycarrasco on 10.23.2009
I think I just drooled on my keyboard….. Wow, must try this *soon*! And you know they now make crescent dough in a single, non-perforated sheet? Too easy!
jessicad on 10.25.2009
Do you slice this up? Or how do you eat it? It sounds excellent but I obviously need complete directions.
coleimperi on 10.25.2009
Well well MissAmy; you are my brie hero!
I made this little ditty this weekend and it met the approval of me (along with a glass of pinot) and my husband!
I ended up baking it at almost 400 degrees and I also cut the casing off. I’m not sure if taking the casing off makes a difference in cook time or not.
I cut up some honeycrisp apples and doused them in brown sugar and placed them on top. It made it pretty but it didn’t quite bake completely underneath them. However, it was still delish.
And, it’s VERY IMPORTANT that you do a good job making sure it’s sealed up because the preserves will run out all over and burn. I may, or may not have, learned the hard way on that one.
I posted up a review/experience on my blog here with photos: http://simplicityembellished.com/2009/10/simple-baked-brie/
(the post isn’t scheduled to go up until October 28, 2009 at 10AM fyi.)
Thank you Amy!
maryloves2cook on 10.26.2009
Yum! I love brie!
akmiller71 on 10.26.2009
jessicad – I’ve always wondered how to serve it too!
jessicad on 10.26.2009
Thank you akmiller71. I was beginning to think that I was the only one. Maybe somebody will fill us in!
missamy on 10.28.2009
Oh, I’m sorry I just did see the questions about how to serve. You can open it up by slicing it or tear it open, then have a knife on hand for serving or a spoon or you could just pick it up and eat it like a sandwich if you’re alone.
Hope this helps. It’s definitely a little “rustic” when being served and I didn’t think to take pictures after we cut it open as I was stuffing my face.
jessicad on 10.28.2009
Thank you missamy. Now I know. Rustic is good. Can’t wait to try this!
kaycarrasco on 10.29.2009
I made this last night, though slightly modified. I could not find a single large chunk of brie and so, using the small wedges (“Wee Brie”–they are so cute!), made several individual-sized baked bries. They turned out *great*. Which also handily answers the “how to serve” question: Just pick one up and nom-nom-nom!
tcannon on 11.1.2009
This was fantastic!! Absolutely amazing! Next time I’m going to try kaycarrasco’s idea and use the “wee brie”. Thanks for sharing.
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