So I have been seeing sinfully delightful things like baked brie on Pinterest lately (damn you, Pinterest!) and decided that one day, I would try that. Then some friends came round for seasonal jollies and I decided that, as part of a cheese plate, I would make a baked brie.
I got waaaay too excited about this and posted on Facebook: I’m baking a mother f***ing brie tonight. Kitchen and cholesterol bad-ass.
Yeah, I was excited. And lame.
But the problem was, I don’t really like sweet things with my cheese. I’m not a quince paste and grapes with my cheese kinda girl (although I don’t mind a slice of apple or pear) and so I thought I’d make this savoury. I studded the brie with cloves of garlic and rosemary sprigs, rolled that bad-boy in a sheet of store bought puff pastry, added pretty pastry leaves and left it in the fridge in cling wrap until I needed to bake it. It turned out great and between my recent dinner party, Ben’s amazing pizza dough that we took to a pizza party and the brie, I think we’ve established ourselves as kicking ass in the kitchen with these group of people.
If you ever want maximum effect for minimal effort, this is your dish.