New Year’s Eve Baked Brie Appetizer with OlivesAngie McGowan
Happy New Year’s Eve 2011! Here is a super simple appetizer for all your party guests that’s very impressive and takes all of three ingredients. This recipe uses Pepperidge Farm puff pastry shells, which are perfect for parties. You just cook up the flat pieces of pastry, and they puff so tall! You then fill with fresh brie, bake again, and top with chopped olives. If olives aren’t you’re thing, you can substitute any pre-made seafood salad in the deli section of your supermarket, a sweet jam, jelly or butter and chopped nuts (like raspberry jam and sliced almonds), or even the easy ceviche I shared yesterday. Happy New Year! I hope you have a wonderful celebration surrounded by those you love.
Baked Brie Appetizer with Olives Recipe
1 box puff pastry shells
1 brie, at room temperature
1/2 cup black or kalamata pitted olives
1. Bake puff pastry shells according to package directions and remove the top after baking. Process brie, rind and all, in food processor. Spoon brie into pastry shells. Cover with aluminum foil and return to oven at 400 degrees for about 10 minutes, or until cheese is melted.
2. While brie is melting, pulse olives in food processor until chopped. Top baked bries with chopped olives and serve.