So what do you wrap your baked brie in? Or do you just butter it and scatter a few nuts or fruit on top?
I'm partial to a sheet of puff pastry rolled out a little bit so it isn't overly puffy but in a pinch a tube of Pillsbury Crescent roll dough, preferably uncut, works nicely.
Yes, I could make a lovely layered, buttery rich dough myself but, generally speaking, a baked brie should be an easy course. An early entry in a Tapas style menu or a side to a nice cheese board which will keep your guests busy while you use the time to prepare a more demanding course like the Jalapeno poppers. (all prep work done earlier on the peppers but the breading must be done just before frying)
Also, if you've never tried it, there is a cheese very similar to brie called Saint-Andre. Or perhaps I should say it's similar to Camembert since it's made in Normandie rather than Ile-de-France.
I wouldn't bake this one though.
