I first tasted this when I was at a potluck in college. My friend Molly taught me to make it, and I find it to be a sure-fire hit to serve to anyone at any time. You can’t make this unless you are entertaining or planning to share, as consuming it all on your own poses some danger to your health. I have watched these disappear in moments once brought out at parties, and am confident that you will see the same phenomenon.
Note: If you think you don’t like brie, or you don’t like savory mixed with sweet, please believe me that you are wrong. I have seen many people protest, and many minds changed once their taste buds encountered this magical combination of flavors. Give it a chance, and you will be glad that you did.
- A Wheel of Brie – buy a small wheel, not the least expensive – perhaps the second least expensive.
- Pie Crust – you can find this in the freezer section of the grocery store (near the eggs). It should be in a long box, and contain two crusts.
- Jam – any flavor is fine. I love fig jam, but apricot, raspberry, etc. are all excellent as well.
- Preheat over to 350
- Unroll pie crust, unwrap brie (it will have a weird which coating on it, that’s normal, you can eat it, and you don’t taste it at all once it’s cooked), and open the jam
- Coat the top of the brie with a thick layer of jam
- Flip the brie jam side down into the middle of the pie crust
- Neatly fold the pie crust up to enclose the brie
- Flip the brie in the crust so that the seam side is face down on a cookie sheet
- Cook until golden brown, gooey, melty, and delicious
- Eat by cutting into it and transporting it to your mouth on top of crackers.