Baked Brie withRaspberries~

This is one of my favorite

appetizers. When I first
made it, I wasn’t sure about the combination of raspberries and rosemary…but it is lovely! We
have a neighborhood ornament exchange tonight with the option of bringing a bottle of wine
or an appetizer…I wasn’t going to miss a good excuse to have a few nibbles of this delightful
hors d’oeuvre.

Baked Brie with Raspberries…adapted from Bon Appetit

1/2 cup raspberry jam or preserves
1/4 cup fresh raspberries
1/2 teaspoon finely chopped rosemary leaves
1 sheet frozen puff pastry, thawed (I recommend Dufour brand…I find it at
Whole Foods)
1 Baby Brie round (6-7 inches in diameter or 13.2 ounces…anything about
that size is fine)
1 large egg, beaten

Recipes
Preheat oven to 400º.
Gently stir together jam, berries and rosemary in small bowl. Roll out puff pastry on a lightly
floured surface to a 12 inch square. Cut rind off top of brie and discard. Place brie on center of
puff pastry, cut side up. Spoon jam mixture on top. Fold pastry on top of brie…starting with two
opposite sides, then the remaining two sides. Press along seams to seal. Brush pastry with
beaten egg to glaze. Place on parchment lined baking sheet.
Bake about 30 minutes, till golden brown. Let cool 20 minutes before serving. Place on a platter
and surround with crackers or baguette slices. Garnish with fruit if desired.