How to Make Brie en Croûte
As winter lingers on (and on and on), here's a simple, stylish hors d'oeuvre I like to serve fireside, along with a pretty dip and crudités plus lots of good red wine.
The fancy French term for this appetizer is Brie en Croûte, but I prefer the more Pepperidge-y name, Brie in puff pastry. Sure, you could spend hours making your own puff pastry from scratch, and when I was in culinary school, believe me, I did. But sometimes, you just can't beat the convenience (and buttery goodness) of store-bought puff pastry when entertaining. Now add to that a creamy Brie, sweet apricot preserves, and easy embellishments anyone can do.
Consider yourself warned: Perfect this little number, and you'll be the talk of the town. "What can I bring?" you'll ask. "Ooooooo," they'll say. "How about that cheesy, tangy, melt-in-your-mouth goodness all wrapped up in one pretty little package?"