Anyone who knows me well knows that I love cheese. When placed in front of me I just cannot stop eating it. I love making recipes that include cheese as one of the ingredients so I can secretly sneak some while I’m cooking 🙂 Because of my inability to control myself around cheese, I try and limit the amount of cheesy dishes that I make however one must indulge sometime right?
I bought this baked brie dish on sale a long time ago and have used it to serve many different dips – however never had used it for what it was originally intended for. I finally decided that it was time to make this wonderful cheesy dish and turns out, it was much simpler than I thought!
I made this for Thanksgiving and Christmas however it can be served before any special meal as it is a great way to elevate a standard cheese and crackers appetizer. Look out for cheese-a-holics like myself though, they tend to sneakily devour large portions of cheese when nobody is looking 🙂
Ingredients
- 1 wheel of brie (approx 200 – 250 g)
- 1 sheet frozen puff pastry, thawed
- 1/3 cup dried cranberries, coarsely chopped
- 2 tsp fresh thyme, chopped
- 1 Tbsp butter, melted
Directions
- Preheat oven to 425 F.
- Carefully slice off top rind of brie and discard. Cut two 6 inch squares out of puff pastry sheet. Lay one of the sheets on a small rimmed baking dish and sprinkle half the cranberries and thyme – press down gently so they stick to the pastry.
- Place the wheel of brie, rind down, on top of the pastry. Sprinkle with remaining cranberries and thyme. Cover with other pastry sheet and crimp edges so the cheese is sealed inside. Brush the top with melted butter.
- Bake for 20 minutes or until the pastry is golden brown. Allow to cool for 10-15 minutes before serving. Serve with crackers or bread. Enjoy!!
The world in my little kitchen 