So this morning we woke up to -11 F (-24 C) temps. To say the dogs walked quickly was an understatement, I had trouble keeping up! Plus, to keep my face warm, I wear a scarf around the lower part of my face but that causes my glasses to fog up. So I end up stumbling around a bit while trying to stay warm. It was a short walk. 🙂
For New Year’s Eve our friends had a finger food potluck so I decided to make baked brie for the first time. My inspiration came from a local restaurant called Luca’s. I took the flavours of a starter they have and converted it into something different. I didn’t quite get the flavours the same but I came up with a delicious version nonetheless.
I roasted two cipollini onions in a small dish with olive oil. I covered the baking dish with tin foil and roasted at 400 F. They roasted for nearly an hour. They need to be soft when done.
In the meantime I chopped two apples and sauteed them in melted butter.
Once the onions finished I chopped them and added them to the apples. Then I used about 1/2 cup of tawny port and simmered it until it was reduced.
I preheated the oven to 400F and I used convection bake for this as you want the puff pastry to cook evenly. I rolled out the pastry and placed the brie wheel in the centre and topped with the apple compote.
The tricky bit is not to have the pastry overly thick when folding it around the cheese. Bake for about 15 minutes until the pastry is golden brown.
Let cool for a few minutes before cutting into it otherwise it will ooze out. I served this with crackers but it would be wonderful with fresh bread.
I apologize for the photo quality but the lighting wasn’t good with my phone. But it was a hit and I made it again the next day for our kids. They loved it as well.
mmmm, i love a good compote!
First time I made one. Will definitely make it again. 🙂
Ooh, this looks delicious!
And simple too! Don’t know why I didn’t try it before.
This sounds and looks delicious. I have made Brie encased in puff pastry but not with a compote. Will be giving this a go.
I hope you enjoy. 🙂
Winning combination, melted Brie is addictive. Stay warm, the dogs too, Tracey
We’re trying to stay warm. Though we saw this morning that it was 11C in Swanage this morning where my parents-in-law live. I was a bit jealous!
It’s the same mild weather here today, but so driech and misty, no flights this morning so no mail and papers, two extremes, neither welcome!
While it wouldn’t be fun to be cut off, I wouldn’t mind thawing out a bit! How often do you get cut off so to speak?
It’s rare that both ferries and flights are cancelled, just a few days a year. We don’t get much fog and it is just about all that stops flights, so it can be a bit interesting flying in high winds – no tea and coffee for healthy and safety reasons! Tracey
Oh boy, I try to avoid those types of flights! They don’t agree with me at all. 🙂
Yum! It was -11 here in too! Brutal.
So ready for spring!
yum!
🙂
This looks incredible! I’m dying to try this at my next get together. By the way, you’ve changed the design of your site haven’t you? Looks great!
Yes I did, thanks. 🙂 Wanted to step it up a bit. I hope you enjoy this at your next get together.
Looks fabulous and the photos are fine! 😀
Thanks. 🙂
i will officially try to stop complaining about being cold in SoCal.
LOL
What a great idea… and so perfect for parties. I’ll be making this next time friends pop over… 🙂
It’s perfect when you want something reasonable quick. The longest bit is roasting the onions.
I’ve prepared brie en croute but not with an apple compote. I will now, though. Yours looks delicious! Thanks for sharing.
I’ll have to look into making brie en croute.
I love the addition of the apple on top of the brie. Am going to have to try this – looks creamy and yummy and the perfect appetizer on a cold winters eve!
And baked brie can be done in so many variations.
Wow! can not wait to try this baked Brie recipe. I love baked brie usually I do it with Apricot preserves but your recipe LOOKS way YUMMY:)