One of my favorite easy snacks or starters is baked brie. It has all the gooey comfort of warm melty cheese but the pastry “en croute” presentation and using brie adds a bit of sophistication. It works equally well for a cocktail party with colleagues or neighbors as for a movie night with your best friend (or on your own… no sharing!). Baked Brie en Croute with Spicy Berry Sauce is a family favorite for cocktail parties and gatherings but also for a quick snack that is not fried or from a plastic bag. And it’s perfectly timed to enjoy Ireland’s bountiful blackberry season.
The first time I had this was New Year’s Eve 1999 at a friend’s cabin in West Virginia. We each brought something to cook and share. At midnight, we walked outside to watch the stars. The recipe even ended up making it into my cooking column back when I wrote Cooking Peas & Q’s for the New Mountain Tribune. That’s just how good it is.
Baked Brie en Croute with Berry Sauce
- Non-stick cooking spray or butter
- 1 container refrigerated ready-to-bake crescent rolls
- 1/2 pound wedge of brie cheese
- 10 ounces raspberry, cranberry, cherry, or blackberry jam/preserves/compote
- Optional: For sweetness, add a little Pimm’s or port to the berry compote. For spice, add a pinch of cayenne pepper or for a very spicy sauce, use 1/8 teaspoon puréed chipotles.
1. Preheat the oven to 350F / 175C degrees.
2. Spray a small amount of non-stick cooking spray or lightly spread butter on an oven-safe dish or cookie sheet. By using an attractive pie or quiche dish, you can serve it straight from the oven.
3. Remove the crescent dough from the canister and roll out on the dish. Place the brie in the center of the dough. Wrap the wedge in the dough. Do not worry if it overlaps.
4. In a mixing bowl, blend the jam or preserves (here’s my own homemade jam recipe) and cayenne pepper (or chiptole if you prefer the sauce to be very spicy).
5. Place the brie wedge in the oven for 15 to 25 minutes, checking occasionally. Remove from oven and let cool for 5 minutes then add the sauce by pouring it around the brie, if using a pie plate, or in a separate dish with a spoon. Adding the sauce at this point means the pastry stays fluffy and doesn’t get soggy.
6. Garnish the plate with apple slices and crackers. Include spreading knives since most crackers won’t stand up to the density of baked brie. Best enjoyed with buttery crackers or fresh-baked bread.
Serving Suggestion: If you are short on time or busy with a more complicated dishes, you can serve the baked brie with bottled chipotle raspberry sauce. For a local Irish ingredient, use Rebel Chili’s Jalapeño and Raspberry Chilli Jam
