If I had to make a list of the top 10 foods that make my tummy oh so very happy, Brie would have to be at least at 4. It is so creamy and delicious all on its own, but when you get creative with it and bake it, oh glory be hallelujah.
Per usual I got off of work and headed to Jenni’s house to impart on another culinary adventure, she cooked her own thing so check out her separate post for her Broccoli and Asparagus, now if you don’t like Broccoli don’t be too scared I usually hate it but Jenni has made me at least like hers.
Now, back to my Brie, so it was quite simple and here are the steps.
1-Brie Slab or wheel. (your choice, a wheel was expensive so I went with my local grocer brand brie slab)
2 tbsp of Balsamic vinegar (honestly I eyed this, but if you aren’t comfortable with that don’t do it.)
2 tbsp pure maple syrup (yes spend the extra cash and get the real stuff, if you are using the nasty corn syrup crap, it is going to be nasty.)
1 cup of red and yellow tomatoes, baked.
half a loaf of sourdough bread, cut into pieces and baked.
The Brie needs to be baked at about 350, you could do lower it cooked quick, you want it oozy not melted so check on it after 8-10 minutes.
so I made little crustinis to put my brie and tomatoes on and drizzled the syrup and balsamic vinegar over it.
Sit back enjoy as the brie melts into your mouth.
as usual if you have any questions on how I make anything feel free to email us at firstname.lastname@example.org, or comment below.
Kristina: Creamy oozy and absolute perfection.
ps. Jenni thought I was crazy for adding maple syrup (I did that on whim.) but, low and behold I have made a believer out of her.