This just happened in my kitchen.
There are no words. I will not even attempt at writing a post befitting of this recipe. I will just tell you how to make it yourselves, and know that, if I should do nothing else at all, I will have left the world a tiny bit better than I found it.
We should all worry less about what others do, do more of what makes us happy, and eat more cheese.
(This picture… I know, NOT sexy. But I found it impossible to capture the oozing molten cheese flood in a sexy way, when all I wanted was to bury my face in it)
One year ago on May the Cheese Be With You: Provolone Salad
Brie en croûte
Servings: 1, if it were up to me. Probably more like 4, though, or 8, depending of the size of your brie round
Prep time: 45 minutes
You will need:
- 1 Brie round
- 1 sheet of round puff pastry, large enough to cover the entire brie round
- 3/4 cup sun-dried tomatoes, cut up into little chunks (more if using a large brie round)
- 1/2 tablespoon dried thyme
- 1 egg + 1 tablespoon water, beat together
- apples, crackers, veggies or any other dip-able fare you can come up with
To begin with, roll out the puff pastry sheet onto a flat surface and place your little brie round right in the middle.
In a small bowl, mix the tomatoes with the thyme.
Spoon (in my case, more like heap) the mixture onto the brie round, as well as around the sides.
Then gather the pastry up to create a little pouch, and cinch it shut. You can also get creative and make nice variations and spectacular designs.
But I am lazy. I hereby officially extend the invitation to be lazy with me.
It will taste the same. Promise.
Now brush the puff pastry pouch with the egg wash, the place in a medium oven for about 20 – 30 minutes, or until golden brown.
Allow it to cool for a bit before digging in, or, you know, blistering pain.
Serve with the crackers, apple slices et al.