Baked Brie is one of my favorite appetizers, and it’s great to take to a holiday party. My parents make it every year for theirs!
Baked Brie can come in many forms- in this version Brie is smothered in a fig and pistachio tapenade that includes honey and sea salt (YUM!). My recipe was featured in Better Homes and Gardens’ Holiday Recipes magazine (along with a little interview!), which is out now. Pick up the magazine, or click on over to BHG’s Delish Dish blog for more of my photos and the recipe.
Happy Holiday Party cooking!
Mom and algebra face off in an epic duel of nurturing and numbers. A reward of Wisconsin Parmesan and Pinot Grigio is in order. http://vimeo.com/42786633
You have Wisconsin Cheese curds? We will be there with bells on. Cheers!
Meghan & Jordi ordered 33 pounds of genuine, Wisconsin cheese curds for their wedding to be served during cocktail hour. Seriously the best cheese curds I’ve had in my life. I think I saw Jordi eat three pounds alone.
The gods of green lights shine brightly on one lucky commuter. Cue a simple celebration of Wisconsin Cheddar and Pale Ale Beer. http://vimeo.com/42785603
In The Apology, Joe finds the perfect way to redeem himself with his better half - with Wisconsin Parmesan and Sauvignon Blanc. http://vimeo.com/42785938