I love this time of year because you can entertain with great flair on a beer budget and no one will know it is not ‘champagne costs’.
These delectable morsels are probably one of my top favorites to serve (and eat) all who enter throughout the holiday season. If you are hosting a wine and cheese – this is it! If you are having an Open House – this is it and if you are now hosting your own ‘lead-in to Christmas’ dinner, this is definitely IT!
- 1 wheel of Brie (size depends of how many guests you are having)
- fresh basil leaves
- small carton of cherry tomatoes, cut in half
- bacon jam (recipe on this site)
- party piks
Serve brie in small wedges, rind side down. Tear a small basil leaf (or portion of one) to fit top of cheese. Add a cherry tomato half, cut side up and spear with a party pick.
Add a small dollop of bacon jam on top and simply plate. These will disappear before you get to say “Try these”.!
Beyond anything…..sooooooo yummy!
Brie Bowl
I am sort of used to family diving in and appreciating what they are served in our home, but believe me, this caused a feeding frenzy. I kid you not. I almost didn’t get any but they called me from the kitchen to come quickly….it was almost gone.
- 1 1/2 tsp chili powder
- 1/8 tsp. cayenne
- 1/2 tsp. garlic powder (not salt)
- 1/2 tsp. dry mustard
- 1/2 tsp. sugar
- 1 sourdough round loaf
- 1 tbsp. butter, room temperature
- 1 8 ounce round of Brie Cheese (we used triple cream)
Preheat oven to 350 degrees and, in a small bowl, mix all the spices together.
Cut a circle in the top of the bread and remove the top. Remove the bread in the center large enough to accommodate the brie wheel and cut the bread into bite size pieces.
Butter the bread and sprinkle with 2 tsp. of the spice mixture. With a sharp knife, make 2 inch cuts at 1 inch intervals around the edge of the bread. Remove the rind from the Brie and place it in the bread. (the Brie not the rind, silly me…)
Sprinkle the remaining spice over the Brie and replace the bread top. (lid).
Bake about 25-30 minutes on a parchment lined cookie sheet. To serve, remove the top of the bread and break into bite-size pieces. Dip the bread in the hot Brie (being careful of course, not to burn your mouth).
Have napkins and small plates available and hope they leave you a piece. It will be completely gone…no crumbs left. Will our kids comment here?