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!
When it’s finally time for dessert, nothing can beat a homemade, fresh-from-the-oven pie. Jill Long and Shelly Cross, the sisters who own humble, an artisan pie shop in Madison, Wisconsin, couldn’t agree more. For those special family meals and holiday celebrations they have shared four of their scrumptious recipes from Grate. Pair. Share. on-line magazine for you to take, bake and devour.
Baked Brie in Herbed Pastry with Rum Cranberry Compote