BRIE en CROUTE by Foodie’s Chef Laura Brennan

BRIE en CROUTE by Foodie’s Chef Laura Brennan

foodiesmarkets.com

The BIG game is fast approaching and I don’t like chicken wings with sriracha-hot sauce overload! So, I’m changing it up and bringing a baked brie to the party. I’ll prepare it ahead of time...

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Ingredients

  • one each: 16-ounce wheel of brie cheese
  • one each: 10 to 12-inch disk of pastry, homemade or store bought
  • 3 tablespoons marmalade or jam: orange, cherry, fig, or fig and ginger would be delicious
  • ½ cup walnut halves
  • 1 teaspoon canola or vegetable oil
  • 2 tablespoons dried cranberries, covered with hot water and allowed to re-hydrate
  • 1 teaspoon softened butter for greasing the sheet pan OR a piece of parchment paper to line the sheet pan
  • 1 whole egg
  • Kosher salt

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