New recipes

Savory Baked Brie with Sundried Tomatoes and Capers

Savory Baked Brie with Sundried Tomatoes and Capers


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

A creamy brie baked in tender phyllo dough and stuffed with tangy sundried tomatoes and capers. Easy to make and a perfect party appetizer.MORE+LESS-

1

egg whisked with 1 tbsp water (for egg wash)

2

tablespoons sliced black olives

2

tablespoons chopped sundried tomatoes

1

lb wheel of Brie cheese (about 5 inches in diameter)

Hide Images

  • 2

    On a parchment paper or silicone mat-lined baking sheet, place four sheets phyllo dough, one horizontal, one vertical, and two diagonal (to create as much of a circle as is possible) on top of each other in center of baking sheet.

  • 3

    Slice Brie wheel in half widthwise and set one half on the phyllo dough in the center, cut side up.

  • 4

    Pile sundried tomatoes, olives and capers on top of the Brie. Top with the other half of Brie, cut side down.

  • 5

    Carefully wrap the phyllo dough over the Brie, brushing with the egg wash to secure. Top with remaining sheet of phyllo dough and brush again with egg wash, peeling off any scraps.

  • 6

    Bake Brie for about 20 minutes, or until dough is a crisp golden brown. Remove from oven and let sit for about 20-30 minutes to cool before serving with water crackers, apples and vegetables for dipping.

No nutrition information available for this recipe

More About This Recipe

  • If you're looking for a creamy, savory, and delicious appetizer, look no further than this easy to make Savory Baked Brie with Sundried Tomatoes and Capers.My husband has an immense (albeit dangerous) salt tooth. He’ll eat pizza and potato chips any day over ice cream and brownies. He also has an unbelievable food memory, and can remember the distinct taste of things he’s tried years ago.Enter baked Brie – after enjoying it once a restaurant a long time ago, one filled with sweet ingredients, he still talks about it to this day. So I just I had to surprise him with a homemade version, savory style.This Savory Baked Brie with Sundried Tomatoes and Capers is just the thing for anyone with a salt tooth or for anyone who loves cheese. It’s also perfect for anyone who wants to make something that seems fancy, but in reality takes very little effort and time to make.What tastes like a five-star restaurant recipe is simply a handful of ingredients placed into the oven for less than a half-hour. It really is that simple!I’m a big fan of using phyllo dough instead of puff pastry for its light and crunchy texture, so I packaged my baked Brie in a few thin sheets. I also sandwich the fillings – tart sundried tomatoes, meaty black olives and briny capers – between two halves of creamy Brie cheese so the flavors meld and melt into the cheese while baking.One dip into the appetizer and out cascades delicious, melted cheese and savory fillings, ready to be scooped up by crackers, veggies and fruit. It’s a great recipe to make for your next get-together, for a “fancy” yet effortless meal at home – or for pleasing the salt tooths in your circle.
  • In need of more cheese? We've got plenty of recipes for the cheese-lover in your life.

Sun-dried Tomato & Roasted Garlic Baked Brie

Sun-dried Tomato & Roasted Garlic Baked Brie is savoury baked brie with roasted garlic and sun-dried tomatoes. The perfect appetizer for a chilly fall afternoon or holiday get together. It is easy to make and can even be prepared up to two days in advance!

Brie has always been a go to recipe for me, whenever I need something fast, that tastes great and pleases a crowd. My family and I have been making various versions of this sun-dried tomato and roasted garlic baked brie since I was a little girl.

It really is amazing and so perfect for the holiday season!

There are affiliate links in this post. Please see my disclosure policy to learn more.


Should you remove the rind for baked brie?

The answer to this is easy – it’s entirely up to you. A real cheese aficionado will tell you that the rind is an integral part of the cheese and should be enjoyed along with it. It is true that the rind is completely edible, but our take on it is this: When baking brie cheese we like to scrape the top rind off. That way you’re leaving as much of the cheese intact as possible. The rind around the edge actually holds the cheese together as it gets all melty in the oven.

If it hasn’t started to run out of the side by the time you take the brie out of the oven you can just push one spot down with a spoon or knife. Then watch that gooey deliciousness coming your way.

One option for serving baked brie is a small iron skillet like the one you see above. Ours is slightly larger than the wheel of brie, which gave us room to tuck in some toasted baguette slices. The real advantage to using the iron skillet is that it holds the heat, keeping your brie cheese warm longer.

If you want to move the cheese to a different dish like this cute little stand, just bake it on a square of parchment paper. Then you can easily slide it off the baking pan onto whatever serving piece you like.

Or, for a more rustic look, use a slightly bigger piece of parchment paper and crumple it. That works great for serving your brie from a board and the clean up is a breeze.


If quiche was never your favorite thing, the egg always a little bland and the American cheese making for more of an ordeal than a meal, try this recipe. The bold flavors of the leeks and mustard compliment the subtleness of the brie and egg, making for a knock-out brunch. This amazing quiche will go leaps and bounds to show that girl that were worth swiping right for.


#1. Baked Brie with Cranberries, Pecans, Fig Jam and Thyme

Brie with sweet dried cranberries, fig jam, and nuts are a classic Christmas and holiday flavor combination with a smattering of fresh thyme leaves to liven things up.

Serve with fruit and nuts or seeded crackers, kettle chips, bagel thins or crackers.

Salty and sweet, this cranberry, pecan, fig jam and thyme flavor combo is a hands-down winner every single time.

  • Dried cranberries, dried cherries, or give currants a try
  • Candied pecans, toasted pecans, or toasted walnuts add the crunch
  • Lush fig jam, or use a spiced pepper jelly as a classic too
  • Fresh thyme leaves for the perfect herbal touch

If you make this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.


Madhu Knits and Cooks

In December we decided to thrown an impromptu holiday drinks gathering, and I wanted to incorporate some new offerings beyond my standard party dips.  Seemingly the hunger induced from my increased running the past few months led my thoughts toward the fattiest  options, with one - brie en croute - occupying my mind nonstop once I thought of it.  

The only question I then had to answer (besides how to make a brie en croute) was sweet or savory?  I sought some opinions and decided to go savory, with the most compelling internet approaches involving sundried tomatoes and capers.  I ultimately improvised a "recipe" that included chopped sundried tomatoes, capers, and parsley, stuffed between a horizontally cut 8 oz. brie wheel like a sandwich filling.

The first time I made this brie (yes, I made it twice), I cut out some decorative puff pastry pieces and simply folded up one sheet of thawed frozen puff pastry on top of the brie wheel, pushing the edges into each other to hold them together.  I did not use egg wash.  This did NOT work, and the baked puff pastry slowly unraveled itself so it was a mess out of the oven.  A very, very tasty mess, but an unattractive one.

The second time I made brie en croute, I used egg wash to bind the pastry edges to each other AND flipped the pastry over, so that the edges were on the bottom of the wheel.  That meant no spillage or opening, which was great, but the doubled up pastry on the bottom of the baking sheet meant that the pastry didn't completely evenly cook and was slightly raw on the underside. 

So in the future, I may follow another approach I read online to cut the pastry sheet to cover just the top and sides of the brie wheel and not have any pastry on the bottom, where it won't cook evenly.  

But regardless of approach, stuffing fillings into a brie wheel and covering with puff pastry is delicious, incredibly fast (5 minutes of work, 25 minutes of baking in 375 degree oven, 15 minutes of cooling).  I will definitely be making this again and again for future winter parties!



Comments:

  1. Moogushicage

    Thanks to the author, keep making us happy!

  2. Tobyn

    I'm sorry, but I think you are making a mistake. Let's discuss. Email me at PM.

  3. Thutmose

    This sentence is simply incomparable)

  4. Amiel

    I'm sorry, but in my opinion, you are wrong. I'm sure. We need to discuss. Write to me in PM.

  5. Varney

    I answer your request - no problem.

  6. Garvyn

    I'm sorry, but in my opinion, you are wrong. Write to me in PM.

  7. Dubhgml

    Bravo, the brilliant idea

  8. Shaktiktilar

    Quickly consistent))))



Write a message