My mom bought us a new toaster/convection oven for Christmas. Our old one was on its decline. After ten years, the door no longer shut without the aid of a heavy bamboo cutting board and the plug was slowly being melted due to being squashed into tight kitchen spaces. We were eager to use our new one. Especially Andy.
I saw this recipe for “Bite-sized Baked Brie” a few days ago and thought it looked like a winner. The recipe had a lot going on for it: simplicity and deliciousness. Two things I love. Earlier in the evening I showed Andy the recipe and he said “We have brie. And you have pie crusts.” Yes we did.
I knew the finished product would turn out exactly the same due to the puff pastry vs. pre-made pie crusts. But I had boysenberry jam on my side. On the first batch I spilled some (okay a lot) of the egg wash on top of the soon-to-be baked deliciousness. So I thought, “what if I dump all the egg wash in there?” I mean egg, cheese, jam, and crust all goes together pretty well.
Andy liked it. In fact you liked it so much, he burnt his mouth multiple times on the baked brie. Here he is lecturing the second batch after he picked up yet another baked brie and almost burned his mouth again.
The second and third batch were also delicious. I experimented with topping the baked brie with a bit of sugar, adding more brie, and adding more jam. The baked brie deliciousness was good warm and good room temperature.
Make this for your next dessert or bring to a party. I plan on trying this again but with puff pastry and a variety of jams.
























