Brie is something that I have grown incredibly fond of, but I don’t eat nearly enough of. Mostly because my family doesn’t care for most cheeses, and second, because it’s a bit expensive to justify consuming completely by myself. Occasionally, I’ll make the splurge though. Sometimes it will only be for fancy pants grilled cheeses for me, or I have found a particular recipe I want to use it in. Like this one.
I have been needing an excuse to make this for quite some time. So, when appetizers were requested for holiday recipes from a reader, I knew it was finally time to make this. I think this could be your one and only appetizer, hands down. It hits all the high points. You have your flaky, buttery crust, thanks to puff pastry, you have a little sweet from the cranberries, earthiness from the brie and a little crunch from the almonds. Oh, and you can’t forget about the caramelized onions! It’s a combination to die for.
It’s fairly fast to throw together too. Simply caramelize the onions while the puff pastry is thawing. Then, roll out the pastry until it’s a little bigger and thinner, sprinkle with the onions, hunks of brie, cranberries and sliced almonds. Seriously, it’s that simple. This would be a fabulous appetizer for any upcoming holiday party. Going to a house? Bring it all prepared, and bake at the hostesses home. You can slice it as small or big as needed. People will be coming back for more and more.
Roughly adapted from King Arthur Flour Magazine
- 1 frozen puff pastry sheet, thawed
- 2 teaspoons grapeseed oil
- 3 medium onions, peeled and thinly sliced
- 2 Tablespoons granulated sugar, divided
- 1/4 teaspoon salt
- 3/4 cup fresh cranberries
- 4 1/2 oz. brie, rind on, cut into slices
- fresh thyme or rosemary
- 1/2 cup almonds, chopped
- 1 egg yolk whisked with 1 Tablespoon water
- In a medium skillet over medium-high heat, heat the grapeseed oil until shimmering. Stir in the onions and cook, stirring often until golden brown, about 20 minutes. Stir in 1 tablespoon of the sugar and salt, and continue to cook until the onions are dark brown, about another 5 minutes. Remove from the heat and let cool. Preheat the oven to 425ºF and ready a baking sheet with parchment paper or a silcon baking mat. Set aside.
- Meanwhile, on a lightly floured surface, roll the thawed puff pastry to a 12x13-inch rectangle. Fold the edges over to form about a 1/2-1 inch crust and place on the prepared baking sheet. Toss the cranberries with the remaining tablespoon of sugar. Scatter the onions evenly over the puff pastry, then top with the brie and sugared cranberries. Sprinkle with fresh thyme or rosemary, pepper and almonds. Brush the edges with the egg yolk wash.
- Place in the preheated oven and bake for 20-25 minutes, or until the pastry is golden and the cheese is bubbly. Remove from the oven and let cool for 5 minutes before slicing and serving.
- This is best the day it is made, but it will last the refrigerator for a few days, just rewarm before serving.