Foodie Friday: Baked Brie with Raspberries

Since the recipe for cranberry brie bites that I posted a few weeks ago was so popular, I’d like to share another brie recipe that I’ve used for the past few years that is always a hit. If you’d like to bring this to a party, time the baking so that the brie comes out of the oven  just before you leave for the party. Wrap it in foil on a serving plate, and it will cool during your drive just enough to make it easy to cut when you get to your destination. I made it for the family this Thanksgiving, and didn’t let it cool enough before cutting (we just couldn’t wait!). The result was rather messy, although still very tasty.

I’ve found that the recipe creates a bit too much raspberry mixture and recommend cutting it in half or saving the extra for toast.  Another way to minimize the mixture without minimizing taste is to omit the frozen or fresh raspberries. Instead, make sure you use a high quality raspberry jam with seeds. If too much of the fruit mixture is on the cheese, it will explode in the oven. Trust me on this!

Ingredients:

• 1/2 cup raspberry preserves
• 1/4 cup fresh or frozen unsweetened raspberries, thawed
• 1/2 teaspoon finely chopped fresh rosemary leaves
• dash of black pepper (this is my addition)
• 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
• 1 13.2-ounce Baby Brie cheese (about 6 to 7 inches in diameter)
• 1 large egg, beaten to blend (for glaze)
• Crackers and baguette slices
• Grapes

Preparation:

Preheat oven to 400°F. Stir preserves, berries and rosemary in small bowl to blend. Season berry mixture with pepper. Roll out pastry on lightly floured surface to 12-inch square. Cut top rind off cheese; discard rind. Place cheese, rindless side up, in center of pastry. Spoon raspberry mixture onto cheese. Fold pastry on 2 opposite sides over cheese. Brush remaining 2 sides of pastry with glaze. Fold over cheese; press seams to seal. Brush pastry with glaze; place on baking sheet.

Bake cheese until pastry is deep golden brown (top of pastry may split open), about 30 minutes. Let cool 20 minutes. Place baked cheese on serving platter. Surround with crackers, baguette slices, and grapes.

Recipe from epicurious.com.