More cheese please!! These were the words coming out of my mouth pretty much every day over this vacation. I took some much needed time off from work over the past two weeks and never let myself forget about happy hour and a good cheese plate! I don’t think I realized how much I actually needed it until I started to relax (the vacation that is – not the cheese plate – although that is much needed as well!) So I do apologize for my lack of recipes the past two weeks but I was really trying to take myself away from it all for a bit and just relax! But I promise this stuffed brie is well worth the wait!
My vacation started up in the White Mountains with my family. My parents have rented the same house for the past sixteen years up there. It has a long dirt driveway and is tucked back underneath the trees. It sits right on a lake that is as clear as glass and is one of the most peaceful places I have ever been. The mornings are my favorite there. My mom and I are always the first ones up, so we love to brew a big pot of coffee and sit on the deck overlooking the lake and just take it all in before anyone else wakes up. It truly is perfect.
The theme of this vacation that has always been eating and drinking. We are a family that is talking about lunch while eating breakfast, talking about dinner while eating lunch, and wondering what’s for dessert while eating dinner. I wish I was joking!! LOL. We just love to eat! Aside from my perfect peaceful mornings on the lake, I also LOVE cocktail hour. If it’s not tied with my morning routine, then it’s coming in as a close second for my favorite time of day. There’s nothing like pouring yourself a cold class of vino, turning on your favorite tunes, and nibbling on a cheese plate while sitting on the dock in the middle of the lake. We all grab a beach chair and enjoy the sunset, while watching my Dad play air-guitar, and grabbing a cheese and cracker after every sip of wine! Yum!
This stuffed brie is the mother of all cheese plates. It has been a tradition in my family for as long as I can remember and you will see it at every party my mom, sister, or myself throw. It is so easy, a HUGE fan-favorite, and will leave your mouth drooling, a similar view to the cheese oozing out of the pastry puff!
All you need to make this stuffed brie is, well, brie (lol), a Pillsbury dough sheet, and your choice of jelly. It’s really THAT easy! Clearly this is not my healthiest recipe, but I say it all the time and I mean it – life is about balance. It’s about living a healthy lifestyle – not about eliminating and cutting out all of your favorite foods. In order to maintain a healthy lifestyle you have to allow yourself to live your life!
When I make this at home, I sub out traditional brie cheese for a goat based brie cheese. If you’re from the area, A Market has it. Goat based cheeses are easier on your digestive system and are dairy-friendly, so it’s a good option if you have a dairy sensitivity! Tastes exactly the same! If not, you can stick with the traditional brie cheese. I personally think the more jelly the better when adding the jelly on top of the cheese wheel. Don’t be stingy with that part! It adds so much flavor and I’m obsessed!! I might have to make this one last time this weekend! Yuuuummy! Kk – so go text your friends, invite them over for a wine night, and have this ready to be served! Cheers!!
What You’ll Need:
Pillsbury Crescent Dough Sheet
1 wheel of Goat Brie Cheese (can be subbed for regular brie)
¼ cup organic raspberry jelly (or your jelly of choice)
How to:
Preheat the oven to 350 degrees.
On a clean surface, lay out your crescent dough sheet and place the wheel of brie right in the center of the dough and top the brie with your jelly. If you feel that ¼ cup isn’t enough, feel free to add more! Don’t be stingy with the jelly – the more the better! It will only make more ooze out when you slice into it, so you can’t go wrong!
Using your hands, take on side of the dough and pull it directly across to the other side and tuck the end underneath the cheese to hold it tight. Repeat this step with each side of the dough sheet.
Bake for 25 minutes or until the top of the dough is golden brown. Serve with crackers and grapes and ENJOY!
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