An Hors D’oeuvre for every occasion…and I mean every

When planning a dinner party, I always put together a full menu of hors d’oeuvres, dinner and dessert. However, when it comes to what to cook and what to buy, I like to take a cue from my culinary idol Ina Garten – “when it comes to hors d’oeuvres, make one item and take help from the store for the rest.” No reason to slave over the cocktails. People leave remembering the meal, the company and the conversation…not the bites at the beginning. However, this particular hors d’oeuvre is my personal favorite, super easy and one that guests always talk about long after the party ends, even asking for the recipe. And the best part…it doesn’t even require a recipe! Jut a few easy steps and you can have gooey baked brie en croute on the table, making a great first impression for your guests as they enter your dinner or cocktail party.

The first of my easy HDs is the dish that may have led to the phrase “ooey gooey cheesy goodness.” Is that not a household phrase? Well it is in my house and I think this hors d’oeuvre is why.

Cheese is absolutely a top food group in my world. I am an equal opportunity cheese eater – hard, soft, nutty or stinky, I like it all. Then you go and wrap it in pastry and melt it in the oven? Well forget about, I’m sold!

I recently held my first full-fledged dinner party at my house. Yes, we have been living there for over 4 years, but it really took that long to get the room renovated and designed, and being the perfectionist that I am, I needed it to be complete, down to the last accessory, before I allowed guests to enter. As soon as I had a completion date, I had a dinner on the calendar. And then it was time for my favorite party – menu planning.   As I sat down to write the menu, there was no doubt that baked brie would make an appearance.

Three simple ingredients are all that’s needed – brie, crescent roll dough and fig jam. Note: there are many variations. My mom’s favorite version uses apricot jam and a layer of slivered almonds. You can make cranberry compote and spread that on for a perfect beginning to Thanksgiving. The possibilities are endless! For this dinner party, I went with the simple fig jam as we had some nut allergies, and I know this is a version loved by all.

To start, line a baking sheet in aluminum foil and give it a light spray with baking spray. Unroll the crescent dough onto the baking sheet and pinch together the perforated seams throughout. You want to create one solid piece of dough. One time I saw the dough sold as a solid piece that you can unroll, it was amazing! But that has since been like a unicorn. I swear I saw it and I always expect I’ll be able to find it again, but alas, it is never there when I am looking.

Next, cut the top rind of the whole wheel of brie. You want to expose the inner cheese so it can get all melty and magical in the oven. Take the fig jam and spread a thin layer over the top. I really love fig jam so my layer might be a little thicker than yours, but it is all up to your taste. If you want to add nuts, this is the place to do it. Sprinkle the nuts over top of the jam layer.

Then go around the brie and fold up the dough so it covers the brie and meets at the top. I always try to create a pretty flower on the top or amazing decoration, but it always just ends up looking…abstract. If any of the dough rips while folding, just pinch it back together or rip off a piece of extra and plug the hole…its okay, this is a rustic dish so perfection is not the goal. And there you have it! It is ready for the oven. Place the tray in the oven for 12-15 minutes, or until the dough is lightly browned on the outside.

Once you remove, let it sit for 5-10 minutes so the cheese doesn’t just run all over the dish when you cut into it. Don’t worry, it will stay perfectly melty. Serve with crackers or baguette slices.