Recipes · Uncategorized

Baked Brie with Strawberry Jam, Pistachio, and fresh picked Strawberries

I’m imagining a bubbling Prosecco pouring into my glass as I write this recipe. I think that would be a perfect start to a summer weekend. Of course after you hear what I made you may have a better wine recommendation for me. Maybe something red chilled and delicious to go with Baked Brie and Strawberries. Don’t forget the crackers or even better, a freshly toasted baguette.

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I started with fresh picked strawberries and made homemade jam. I’ll have to write-up the jam recipe in another post. Of course I saved some fresh berries to top the Brie.
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I gathered a few simple ingredients, Brie, strawberry jam, pistachio and fresh berries.
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Creamy Brie layered with strawberry jam, and fresh berries. 
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Topped it off with a handful of pistachios. A little grind of black pepper would be soooo good too. Ready for the oven.

 

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They started eating before I could get a good photo! I really need to blog alone because I can’t fight them off the food.

 

Baked Brie with Strawberry Jam, Pistachio, and fresh picked Strawberries 

Recipe

1 cup diced strawberries

1/2 cup Strawberry Jam

1/2 cup shelled and chopped pistachios. Roasted, lightly salted, and shelled can be found in most grocery stores.

8 oz. of creamy Brie cheese (so delicious I can hardly stand it)

Pre heat oven to 375 degrees.

 

I like to wrap my Brie in parchment paper and then layer the ingredients but you can use  an appropriately sized cooking/serving vessel and skip the parchment . I like the easy clean up and I always have parchment on hand.

Start with a cookie sheet and some parchment paper. Place Brie in the center of the paper . Spread strawberry jam over the disk of Brie. Next layer chopped strawberries over the jam. Sprinkle chopped pistachios over strawberries and cheese. At this point you can decide if your beautiful cheese appetizer needs a grind of black pepper and a sprinkle of salt. Why not it’s going to be delicious. Now bring up the sides of parchment paper and fold the top over 2-3 times . Then I tuck the ends under the cheese disk. Everything is now in a little paper envelope. It’s so easy to clean up or move to a dish this way. I can easily use a spatula to lift the appetizer and remove the paper. Of course if you are anything like my family you will just eat off the paper!

Bake the cheesy goodness in the oven at 375 degrees for about ten minutes. I like to let it rest for a few minutes before serving. Why let it rest? Because its like molten lava inside the parchment, so be a little patient. It’s great with dried fruit-crackers or a toasted baguette.

 

 

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