As we close out October and gear up for Holiday Season, I wanted to leave you with one of my go-to appetizers, especially when you're in a pinch and need something tasty in a matter of minutes! I saw this recipe in a magazine advertisement and have made it many times since and it's always a hit. I hope you love it as much as I do!
1 11x17-inch sheet puff pastry, defrosted
1 pound wheel Brie, about 5 inches in diameter
2 tablespoons raspberry jam
1/4 cup sliced almonds
1 egg, beaten with a splash of water
Preheat the oven to 350. Meanwhile, in a clean, dry skillet over medium heat, toast the almod slices, about 6 or 7 minutes. Set aside and let cool to room temperature.
Spread puff pastry on the counter and roll to 1/8-inch thick, trimming the edges to form a rectangle (reserve the scraps).
Cut the brie through the equator (in other words, slice into top and bottom halves) and place one half on the pastry, cut side up. Spread jam and sprinkle almonds on the cut side of the cheese. Top with the other brie half, cut side down.
Wrap the dough up and over the cheese and brush with egg wash to secure. Place on a non-stick baking sheet, seam side down. Use scraps to make a design on top, brushing again with egg wash to secure.
Bake until warmed through and golden, 18-20 minutes. Serve warm with an assortment of artisan crackers and grapes.