Cherry Cabernet Baked Brie
Baked Brie has always been one of my favorite appetizers for the holidays. And since we are less than three months away from Christmas it seem like perfect timings to share this delicious recipe with you.
Baked Brie isn’t just for Christmas, it makes a delicious add on to a fall charcuterie board, and a wonderful Thanksgiving appetizer too.
In this recipe I have used Jammit Jam’s Cherry Clove Cabernet to create a sweet filling to this baked Brie. I fell in love with this jam last winter. The Cherry Cabernet is my favorite but the Apple Cinnamon Bourbon or Garlic Pepper Jelly would always be good in this recipe too.
So many good flavors to choose from.
Soon I’ll have recipes paired with each flavor. So be watching for those blog posts!
Cherry Cabernet Baked Brie
Ingredients
1 wheel Brie cheese
1 sheet frozen puff pastry, thawed
Jam (any will do)
1 egg
1. Freeze cheese for about 30 minutes then slice in half to create two wheels.
2. Spread about three Tbsp. jam over bottom half of cheese then top with remaining cheese.
3. Rollout puff pastry and place cheese in the middle. Top with about 1 Tbsp. of additional jam and wrap Brie with pastry.
4. Whisk egg with a little water and brush on pastry to seal and create a pretty crust after baking.
Bake in a 400 degree oven for 25-30 minutes.
Serve Baked Brie with apple slices, crackers, and alongside other appetizers on a graze table.
I love the old southern classic of pouring Garlic Pepper Jelly over a block of cream cheese. This is one simple appetizer that never goes out of style.