The Path to a Perfect Baked Brie

I finally figured out how to make the perfect savory-style baked Brie.

Prior to assembling, be sure to leave a roll of refrigerated Pillsbury pie crust out for 30 minutes to warm up. I have tried cheaper versions and they are not as good. Slightly warming the pie dough will make it much easier to handle. Also, preheat the oven to 400.

As with a traditional jam version, the Brie needs to be cut in half. With this recipe, I first spread a coat of tomato pesto followed by a tablespoon of chopped sun-dried tomato pieces (drain any oil from the sun-dried tomato). Then put the Brie back together.

Next, pull out the pie crust and use a small rolling pin to make the dough thinner. Wrap the Brie in pie crust. Trim away the excess – roughly 25% of the crust. Cover the top of the pie-crust covered brie with jarred pesto sauce. Barilla sells a creamy style version that I like.

Create a circle of crust, from the extra, that will fit over the Brie’s top. First, use a cookie cutter to cut a window in the center of the dough circle. I like to use a cutter in the shape of a tomato. Place the crust circle with window cut-out centered on top of the Brie. Smooth out the edges. With remaining pie crust, use very small cookie cutters to cut out a few shapes. Then, place these pieces around the Brie to make it look extra special.

Also, I like to sprinkle a handful of pine nuts on top of the exposed pesto as well as a few pieces of diced sun-dried tomato, too.

Finally, the Brie is ready to go into the preheated oven at 400 for 20 to 25 minutes. I use a glass Pyrex dish but a cookie sheet will work, too. Make sure that the Brie crust is a light brown before removing from the oven.

Share with family and friends – enjoy!