Servings: 8 to 10
Forget the baked Brie of yore. This one is like an overstuffed purse full of glistening nuts and preserves. Make it ahead of time for a holiday party, or serve thick slices for dessert with coffee or glasses of Riesling.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
For a smaller Brie (8 ounces), use one sheet of pastry dough and halve the fruit mixture. Baked Brie can be served warm or at room temperature.Recipe reprinted with permission from DI BRUNO BROS. HOUSE OF CHEESE © 2013 by Tenaya Darlington, Running Press, a member of the Perseus Books Group.
Absolutely DELICIOUS!!! Don't skip the fresh pear - really adds flavor!!!
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?