Baked brie is my favorite appetizer to serve. I serve it a few different ways: with caramelized onions and apricot jam, with caramelized onions and walnuts, with European-style raspberry jelly, and with Roasted Raspberry Chipotle sauce (my favorite). I serve it with a variety of crackers, grapes, and fruits and a good bottle of Riesling.
1 sheet puff pastry or 9-in pie crust
1 brie wheel, 6-9 oz
1 cup Raspberry Chipotle Sauce
If you don’t eat the rind, use the end of a spoon to scrape the rind off of the brie (much like you would peel fresh ginger).
Use a large knife dipped in hot water for 20 seconds to cut the brie wheel in half horizontally, creating two wheels. Use some EVOO to coat the bottom and sides of a round baking dish (use one just slightly larger than the brie wheel).
Bring pie crust to room temperature (or use the quick-thaw method printed on the package) and unroll into the baking dish. Be careful not to tear bottom or sides of the pie crust and repair any tears by pressing the dough together.
Put bottom half of brie wheel into pie crust and top with 1/2 cup Roasted Raspberry Chipotle Sauce.
Add the other half of the brie wheel to the top, and top with the remaining Roasted Raspberry Chipotle Sauce.
Fold sides of pie crust towards the center, pinching the creases to prevent leaks (there will be some regardless).
Drizzle some olive oil on top to promote beautiful browning.
Bake at 350 for 30-40 minutes. The brie is done when the crust is golden brown.
Allow brie to cool in baking dish for 20 minutes, then invert on a platter and surround with a variety of crackers, grapes, and fresh fruit.