Nutty baked brie
Photo by Gwénaël Le Vot
Serves 8
1 9-inch store-bought piecrust
1 8-ounce brie wheel
¼ cup preserves (fig, or your favorite flavor)
¼ cup chopped pecans, walnuts or almonds
1 medium egg, beaten
Additional chopped nuts (optional)
Preheat oven to 400 F. Unroll pie crust onto a flat surface, and place brie wheel in center. Cover top of brie with preserves and nuts. Wrap piecrust around brie, smoothing up the sides and folding crust over the top. Be careful not to tear crust as you work. End with a decorative twist on top. Transfer to an ovenproof baking/serving dish. Using a pastry brush, lightly baste with beaten egg, but do not allow egg to run under the wrapped cheese. Sprinkle with additional chopped nuts, if desired. Bake 18–20 minutes, until golden brown. Allow to cool about 5 minutes before serving. Serve with crostini or crackers.