Blt Baked Brie Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Place the brie on a sheet pan covered with parchment paper and drizzle with the honey. Bake for 5 to 7 minutes, or until it starts to ooze but not melt.
• Serve with crackers.

Steps:

• Preheat the oven to 400 degrees F.
• Using a warmed sharp knife, or unflavored dental floss (See Cook's Note 1) cut the wheel of brie in half horizontally and separate the top half of the wheel from the bottom half. Sprinkle the bottom half of the brie with the dried cherries, toasted almonds, and brown sugar. Replace the top half of the brie and apply pressure to secure the stuffing. Working on a well-floured surface, roll out the puff pastry so that it will fully cover the brie. Place the brie in the middle of the puff pastry and fold the excess pastry around the wheel. Put the wheel aside. Roll out another piece of puff pastry and cut out a circle the same circumference as the top of the brie. Save the trimmings for decorations. Using a pastry brush, brush the egg on top of the brie in the puff pastry and place the circle on top. Brush the top of the circle with egg. Cut out decorations using cookie cutters or a small knife on top of the brie. Brush the entire top side of the brie with the egg and place the brie on a sheet pan lined with parchment paper. Bake for 20 to 30 minutes or until the pastry begins to turn golden brown, then turn the temperature down to 325 degrees F and bake for another 20 minutes. Serve on a pretty platter. See Cook's Note 2.
• Cook's Note 1: Instead of using a knife to cut the brie, use a piece of unflavored dental floss. Make an initial cut half way down, along the outer side of the brie with a pairing knife. Then, take a long piece of dental floss and wrap it around both hands. Starting at the front of the wheel at the initial cut, work through the wheel with the floss, separating the top half of the wheel from the bottom.
• Cook's Note 2: The brie can be made, wrapped securely and stored in the freezer up to a month ahead of time.

Steps:

• Heat the oven to 400 degrees. Using a large chef's knife, cut the white rind off the brie and discard (this works best when the cheese is very cold).
• Roll the chilled dough to about 1/8-inch thick. Transfer the rolled dough to a baking sheet covered with parchment paper. Place the brie at the center of the dough square and then spread the jam over the top of cheese. Drape the four corners of the dough, one at a time, across the brie to enclose it. If there is too much overlapping dough, trim the sides before draping. You want the dough to just cover the brie.
• Brush the egg wash over the brie, making sure it does not pool where it meets the tray or it will stick. Sprinkle with the sugar if using. Bake on the middle rack of the oven for 35 to 45 minutes, until the pastry is golden brown and cooked through. Transfer to a wire rack and let cool for 8 to 10 minutes before serving warm.

Steps:

• Preheat oven to 375 degrees F. Using a pointed serrated knife or other sharp knife, cut the top of the bread off, using the Brie wheel as a guide for the size of the circle.
• Cut the top of the bread into rough cubes and place on a baking sheet. Pull more bread out of the center where the cheese wheel will be placed. Tear the bread into chunks and place on the baking sheet with the other cubes. Drizzle the cubed bread with 2 tablespoons olive oil and season with italian seasoning, salt and pepper. Toss to combine, then push to one side of the baking sheet, making room for the boule.
• Carefully cut the skin off the top of the cheese, then nestle the cheese in the center of the boule. Place the boule on the baking sheet with the cubed bread and bake until cubes are toasted and cheese is melted, about 15 minutes.
• In a small saucepan over medium heat, combine balsamic vinegar and sugar. Bring to a simmer and reduce by half to make a syrup. Remove from heat and let cool slightly.
• In a medium bowl, combine the tomatoes, 2 tablespoons olive oil, garlic, basil, salt and pepper.
• To finish, top the melted cheese with shredded lettuce. Use a slotted spoon and top the lettuce with the tomato mixture, then top with the chopped bacon. Drizzle over the balsamic reduction and sprinkle over scallions for garnish.