SWEET OR SAVORY BAKED BRIE {rachael ray}

By grinder

FOR SAVORY BAKED BRIE:
Instead of jam and nuts, fill the Brie with fine chopped giardiniera {hot pickled vegetables} or chopped olives, capers and sun-dried tomatoes.

Ingredients

• 1 sheet frozen puff pastry, defrosted
• 1 lb. wheel Brie cheese, about 5” diameter
• 2 tablespoons raspberry jam
• 1/4 cup sliced almonds, toasted*
• 1 egg, beaten with a splash of water
• 1 box water crackers

Details

Servings 8
Adapted from rachaelrayshow.com

Preparation

Step 1

Toast nuts in a dry skillet over med-high heat 6-7 minutes, stirring or tossing often, just until lightly golden. Remove toasted nuts from skillet immediately, as the heat of the skillet will continue to toast the nuts. Cool completely. Alternatively, you can spread the nuts on a baking sheet and toast in a 350°F oven or toaster oven, stirring once or twice.

Preheat oven to 350°F.
Spread the puff pastry sheet onto a counter and roll it out to 1/8” thick. Trim a few inches of the dough off the ends to square it off {save the scraps}

Cut Brie through the equator into 2 pieces and place ½ on the puff pastry, cut side up. Spread the jam on the cheese and sprinkle with the almonds. Replace the top half of the Brie. Wrap the dough up and over the Brie and brush with egg wash to secure. Place Brie package on a nonstick baking sheet, seam side down.

Cut designs from the dough scraps and decorate top of the dough, then brush with the egg wash. Bake 18-20 minutes, or until golden brown. Serve with crackers alongside.