When I tell you that I have made this recipe at least 50 times, I’m not exaggerating. I bring this recipe wherever food is needed. And if I don’t volunteer to bring this, other people volunteer for me. This recipe sounds so complicated, but I have a much easier way if you’re not inclined to braid dough. I have made it with the braided dough and it does make a stunning showpiece, but it’s not needed to enjoy.
If you do decide to braid the dough and you have a small gap where the ends suppose to meet, no problem!!! Just put a few fresh flowers there. No one will see your “oops”.
If you decide not to bother with the braid, buy a few fresh croissants and cut them into bite size pieces. But them in bread bowl and set that next to your baked Brie. That is every bit as scrumptious as the bread ring.
Here’s a hint to get the top rind of the Brie off. Heat the Brie 5-10 minutes and that should be enough to gradually peel off the top. You can then put your preserves on top and heat until melted.
This appetizer is so outstanding that others will beg you for this recipe.
This recipe comes from Southern Living “our best” Five Star Recipe book. It’s on page 10. You’re going to love me.
No comments:
Post a Comment