Cheese is certainly one of the MAJOR food groups in my home and my life for that matter. At any given time there will be, on average, a variety 7 different cheeses in my refrigerator. Among the variety there is 1 common denominator, Brie, beautiful, creamy, satisfying, Brie.
I could go crazy listing the different types of Brie’s available in local markets, so to narrow the field here are some old standbys that always do the trick for me.
Camembert- soft creamy cow’s milk cheese, a great companion to any cheese board going. Ages beautifully in a gooey sort of way, really good with crostini rosemary olive oil crackers.
Saint Andres Triple Creme- my husband always smiles when I pull out the Saint Andres, it is a sign that we are celebrating something. For max satisfaction and for fullest taste potential make sure this delicacy achieves room temp before devouring, great with apples, french bread and crisp cold rose’.
Presidents Brie - I always keep this guy around because it lasts forever in the fridge, has a great price-point and is the heavy-weight that can take the heat in the kitchen. Here is why. Presidents brie is a young brie, which is firmer in texture. When heating this type of brie it won’t turn to liquid on you. I traditionally and ritually use this brand of brie for my ‘Cranberry Almond Baked Brie’. A fan favorite, this recipe has been published about a dozen times in the last 10 years. I get calls and comments ALL THE TIME about this recipe. So here it is once again!
Cranberry Almond Baked Brie | Serves 6
This recipe has been evolving in my kitchen for over 2 decades now. This is an indication I really am getting old. But that’s okay because it is life’s experience that delivers such a recipe treasure as this one. A perfect entertaining centerpiece for any occasion, anytime of year. Enjoy. I highly recommend doubling this recipe and putting one in the freezer for future fun!
6 inch wheel of Brie cheese
1/2 box Pillsbury pie crust
Flour for dusting
¼ cup brown sugar
¼ cup whole cranberry sauce
¼ cup sliced natural almonds
French bread Sliced
- Prepare pie crust and shape into a disc. On a floured surface roll out to a 12 inch circle, reserving any excess dough.
- Place Brown sugar in the center of the crust and flatten out to about 5 inches. Top with cranberry sauce and then the almonds.
- Remove all packaging and paper from brie. Place the wheel of brie on top of the nuts. Lightly wet about 1 inch of the edge of the pie crust by dabbing fingers in tepid water and gently dampen. Pull the sides up around the brie to cover; gently press to seal.
- Carefully flip the brie over so the cranberry layers are on top inside the pastry. Place the brie in a well greased pie dish or quiche dish.
- Using the reserved dough craft cut outs such as leaves or flowers. Using dabs of water to secure the cutouts.
- Bake the brie in the center of a preheated 350 degree oven for 25-30 minutes or until golden brown.
- Allow the brie to stand for 15-20 minutes before serving. Offer as an appetizer with sliced French bread.
Here I am using a vintage Corning Vision Ware small skillet to bake in – and perfect to serve in & super cool because you can reheat in the microwave super fast if necessary!