Ingredients
-
4
-
1/2
-
2
-
1/4
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Brie En Croute Stuffed With Olives & Roasted Peppers, My personal favourite appetizer…easy to vary fillings …for a sweet or savoury treat from Enchanted Evenings by John Hadamuscin…, Yummers! I love appetizers like this for the reason which I’ve just experienced….so good! My daughter almost ate the whole thing by herself. This will make another repeat very soon. Thank you BK for sharing. Made it for FYC., WOW! This is another winner Kato! I made this as described but used a whole roasted pepper, a few more olives for decoration and I also used 1 tablespoon Dijon mustard to on the bottom layer of the brie. It was very quick to assemble and the result perfect! Thanks a lot for posting this recipe!
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Steps
|
1
Done
|
Slice Brie in Half, Horizontally. |
|
2
Done
|
Scatter the Pepper and Olives Over the Bottom Half of Brie and Cover With Top Half. |
|
3
Done
|
Set Aside. |
|
4
Done
|
Roll Pastry Into a 12" Circle. |
|
5
Done
|
Trim the Edges. |
|
6
Done
|
Place Brie in the Center of Pastry and Lift the Pastry Edges to Cover Completely. |
|
7
Done
|
Gather the Pastry in the Center and Tie With Kitchen String. |
|
8
Done
|
Arrange the Pastry Edges Attractively on Top of Brie. |
|
9
Done
|
Wrap in Plastic Wrap and Refrigerate Until Needed. |
|
10
Done
|
About 45 Minutes Before Serving, Remove Plastic from Brie, Place on a Lightly Greased Baking Sheet and Allow Pastry to Come to Room Temperature. |
