‘Tis the season to eat cheese. Brie cheese to be exact, baked to gooey perfection. If anyone needs an appetizer to serve, bring to dinner, or start a conversation with, try out this new twist on baked brie…which just so happens to be wearing a bikini.
My older brother, Sam, traditionally makes the brie each year, and he likes to decorate it. So I should give him credit. Inspired by his brie dressing capabilities, I put it in an itsy bitsy ‘kini.
Here’s my recipe. I’m known to down half of a wheel in one sitting, and am lactose intolerant. It’s that good.
1 Package frozen pastry sheets
1 Wheel of Brie
4 tbs chutney or jam (I like Hawaiian Sun mango pineapple or guava jam)
½ Jalapeno pepper – diced (optional)
1 large egg yolk
1 tbs milk
Preheat the oven to 400 degrees.
Let pastry sheets warm to room temperature
Cut the brie in half (width wise) so it’s two even circles
Center half of the brie on a pastry sheet
Spread 2 tbs of jam and ¼ of the diced jalapeno on top of the brie
Top with the other half of brie – so it looks like a sandwich
Spread 2 more tbs jam and a few more jalapeno dices on top
Fold the pastry up and over the brie & jam, cutting off the excess
Gently flip over, so pleated side is down and smooth side is facing up.
Now the fun part.
Using a knife or cookie cutter, cut out & design your bikini with the other pastry sheet (or excess)
Place your bikini on the brie – Basic Triangle tops, and side ties tend to work the best. If you want to get crazy with fringe, ruffles or polka dots, go for it.
Don’t forget a belly button
Whisk together the egg yolk and milk in a small bowl, and brush over the Bikini clad pastry.
*Optional* using red wine, or blueberry/blackberry juice, color the bikini.
Place in baking pan or on cookie sheet and bake for 10 minutes at 400 degrees
Reduce heat to 350 and cook for 30 minutes or until golden brown
Serve on a platter with apples, pears, and crackers.