One of my favorite appetizers is baked brie, with or without the crust. It’s perfect for upcoming Easter dinners, and it’s so quick and easy to throw together. This one is filled with sun-dried tomatoes and garden fresh thyme, just begging to be placed on your table. Come Easter, pair them along with the deviled eggs, served just before the Easter ham, the asparagus and the potatoes. What’s on your Easter menu?
Brie en Croûte with Sun-Dried Tomatoes and Thyme
1 large sheet puff pastry dough
1 8-ounce brie round
1/2 cup julienned sun-dried tomatoes in olive oil
1 teaspoon fresh thyme
1 tablespoon water
crackers, apple slices, vegetables
Preheat oven to 350 degrees F. Lay out pastry dough and place brie in the center (do not remove rind). Mix together sun-dried tomatoes and thyme. Spoon the tomato mix onto the top of the brie round. Gather the pastry up at the top of the brie, cinching to seal around the tomatoes. Beat egg and water together to create an egg wash and brush over puff pastry just before baking.
Bake at 350 degrees F for 25-30 minutes or until golden brown. Allow to cool for 10 minutes before serving. Serve with crackers, apples or vegetables.