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Savory Baked Brie with Sundried Tomatoes and Capers

Girl Versus Dough Recipe by

Savory Baked Brie with Sundried Tomatoes and Capers

A super yummy baked brie stuffed with savory ingredients.

(4 comments)
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 6

Heirloom Twist: Savory Baked Brie  

As prepared by Girl Versus Dough

We challenged Tablespoon bloggers to choose a classic recipe from the "Heirloom Recipes and New Twist" section of the brand new Betty Crocker Cookbook and throw down their own spin to share with you.


Today's twist: Savory Baked Brie with Sundried Tomatoes and Capers, smwise's version of Betty's classic Brie in Puff Pastry with Cranberry Sauce.



While thinking up new twists on heirloom recipes from the amazing and fabulous new Betty Crocker Cookbook, I knew I had to take on a version of baked Brie.

My husband has an immense (albeit dangerous) salt tooth. He’ll eat pizza and potato chips any day over ice cream and brownies. He also has an unbelievable food memory, and can remember the distinct taste of things he’s tried years ago.

Heirloom Recipe Video: Brie in Puff Pastry with Cranberry Sauce



Enter baked Brie – after enjoying it once a restaurant a long time ago, one filled with sweet ingredients, he still talks about it to this day. So I just I had to surprise him with a homemade version, savory style.

This Savory Baked Brie with Sundried Tomatoes and Capers is just the thing for anyone with a salt tooth or for anyone who loves cheese. It’s also perfect for anyone who wants to make something that seems fancy, but in reality takes very little effort and time to make.

Ingredients for Savory Baked Brie

What tastes like a five-star restaurant recipe is simply a handful of ingredients placed into the oven for less than a half-hour. It really is that simple!

Brie with ingredients, ready for the oven

I’m a big fan of using phyllo dough instead of puff pastry for its light and crunchy texture, so I packaged my baked Brie in a few thin sheets. I also sandwich the fillings – tart sundried tomatoes, meaty black olives and briny capers – between two halves of creamy Brie cheese so the flavors meld and melt into the cheese while baking.

Savory Baked Brie, just out of the oven

One dip into the appetizer and out cascades delicious, melted cheese and savory fillings, ready to be scooped up by crackers, veggies and fruit. It’s a great recipe to make for your next get-together, for a “fancy” yet effortless meal at home – or for pleasing the salt tooths in your circle.

[cookbook]

More Heirloom Recipe Twists


Watch for posts on Tablespoon.com this week for more blogger twists on heirloom recipes!



Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
See Recipe

Savory Baked Brie with Sundried Tomatoes and Capers

Ingredients

1
egg whisked with 1 tbsp water (for egg wash)
2
tablespoon capers
2
tablespoons sliced black olives
2
tablespoons chopped sundried tomatoes
1
pound wheel of Brie cheese (about 5 inches in diameter)
5
sheets phyllo dough

Directions

  • 1 Preheat oven to 350 degrees F.
  • 2 On a parchment paper or silicone mat-lined baking sheet, place four sheets phyllo dough, one horizontal, one vertical, and two diagonal (to create as much of a circle as is possible) on top of each other in center of baking sheet.
  • 3 Slice Brie wheel in half widthwise and set one half on the phyllo dough in the center, cut side up.
  • 4 Pile sundried tomatoes, olives and capers on top of the Brie. Top with the other half of Brie, cut side down.
  • 5 Carefully wrap the phyllo dough over the Brie, brushing with the egg wash to secure. Top with remaining sheet of phyllo dough and brush again with egg wash, peeling off any scraps.
  • 6 Bake Brie for about 20 minutes, or until dough is a crisp golden brown. Remove from oven and let sit for about 20-30 minutes to cool before serving with water crackers, apples and vegetables for dipping.
See Post

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