This recipe is harder to describe than it is to make. Play with it.
Ingredients:
brie – 4 oz (2.5 inches), 8 oz (5 inches) 1 lb (1/2 kilo, ? inches), 2.2 lb (1 kilo, 7 – 9 inches)
Savory
- green onions – chopped
- bacon – crumbled
- hard boiled eggs – chopped
- olives, black or green – chopped
- caviar, black or red
- black pepper, cracked (coarse)
- sun dried tomatoes – diced
- red peppers, canned – diced
- crispy onions
- pine nuts – chopped
- chives
- parsley
- guacamole
Sweet – drizzle the fruits or nuts with honey
- dried apricots – diced
- dates – diced
- pears -diced
- nuts – chopped – almonds are especially good
- cranberries – candied
- carmelized onion
- jam – raspberry, blackberry, cherry
- jalapeño jelly.
Directions:
To peel the top rind off of the brie or not – a personal choice. I don’t bother.
The number of toppings will depend on the size of your brie.
- Take a table knife.
- Place it in the brie from center to edge, making a barrier for the topping.
- Using additional knives, divide the top into as many triangles as is appropriate for the size of the brie. 4 oz one get one or two, 8 oz can hold .
- Carefully top each sections with a topping – don’t overdo it. Keep in mind how the colors play out. The visual can be stunning – black caviar, next to red peppers, next to green chives.
Serves: Depends on the size of the brie and how much other stuff you have.
Source: Teddy Wells, Artful Gourmet, Villa Park, CA
