Baked Brie with Rasberries and Red Pepper Jelly

Brie is a favorite cheese that can be serve plain or dressed up for a party. When Brie is the belle of the ball on my appetizer tray all the different recipes compete win center stage. I love all the various treatments that brie embraces, baked in pastry, candied with pecans or this recipe Baked brie with Rasberries and Red Pepper Jelly. Warm baked brie and hot pepper jelly is a savory sweet combination served with toasted crostini that is perfect for a cocktail party or a casual getogher with family or friends.

I serve this on my new wooden tray from Anthropologie. I know that I enjoy serving on this gorgeous tray! The shape cought my attention in the store and I purchased immediately.

Didn’t know Anthropologie did home furnishing? Terrain is the home furnishing division of Anthropologie and inaddition to the website, there are also brick and mortar stores. How exciting and I encourage you to check out the merchandise.

1 (7-ounce) Brie wheel

1/4 cup red pepper jelly, I like Stonewall Kitchen

1 package (6-ounce) raspberry, save a few for garnish. Preheat oven to 350F. Line baking sheet with parchment paper; place brie on paper

Preheat oven to 350F

In a small bowl combine pepper jelly, and raspberries, breaking up some and leaving others whole.

Spoon jelly mixture on top of Brie. Bake until cheese is warm and melted, about 10-15 minutes

Transfer to tray. Serve warm with crackers. Garnish with extra raspberries.




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