Mini Mediterranean Brie En Croute
Description
This appetizer has a Mediterranean twist with Brie cheese, Kalamata olives, roasted red peppers and sun-dried tomatoes encased in a wonderful puff pastry. Serve it hot on a pretty serving dish with crackers and a bit of apple cider, bubbly or wine, to mak
Ingredients
6 oz. Brie cheese wheel
frozen puff pastry sheet, thawed
1/4 c. Kalamata olives, roughly chopped
1/4 c. roasted red peppers, drained and roughly chopped
1/4 c. sun-dried tomatoes, in oil, roughly chopped
dash or 2 garlic powder
dash of dried or fresh basil
1 egg beaten
crackers, for serving
Directions
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Preheat oven to 400 degrees. Lightly grease a baking sheet.
Remove the puff pastry from the freezer to thaw for about 10 minutes.
Cut puff pastry in about a 12 x 12 inch square. Place puff pasty dough on the prepared baking sheet. Lay the wheel of Brie on top of the puff pastry.
Roughly chop olives, sun-dried tomatoes and roasted red peppers. Season with a dash of garlic powder and dried basil; stir. Spoon olive mixture on top of Brie.
Take 2 opposite edges of the puff pastry to close and squeeze together; take the other 2 opposite edges together and squeeze closed. Twist the ends to seal well. Brush with egg.
Bake about 20 minutes until crust is flaky and golden. Remove from oven; let rest for about 10 minutes before serving.
Serve with crackers.
**An 8-oz. wheel is perfect for serving 5 - 6 people. A 13.2-oz. size serves about 9 - 12 people and the 16-oz. size serves about 12 to 16.
4 servings.