Baked Brie toppings

[Soupandstew]

I bought a Brie baker and a set of four packaged toppings which were great but I would like to prepare my own toppings. Does anyone have a T&T recipe? Once a month we do a date night with heavy appetizers and baked Brie is one of my go-to's for that night.

[Joanie B]

I adore a fig jam/preserves with brie and prosciutto toasted panini. Maybe you could warm some fig jam to pour over the brie and top with crispy baked/toasted prosciutto bits or strips. I've had a good 7-pepper jelly (maybe it was only 5 peppers?) over warm/melted brie that was a nice contrast with the sweet/spicy and the buttery brie.

I'm not sure what a brie baker is, but do you remove the white rind before you bake or serve? I know it's supposed to be edible, but the tough texture annoys me...

[Soupandstew]

My Brie baker is just a little round ceramic lidded casserole that holds a small round of Brie.

I leave the rind on when baking but remove it when eating Brie chilled because I don't like the texture either.

Love the idea for fig preserves and prosciutto, yummy!

[LeaHamm]

* Exported from MasterCook *

Apricot, or Raspberry, Brie

1 egg
1 tablespoon water
1/2 of a 17.3-ounce package Puff Pastry sheets, thawed
1/2 cup apricot, or seedless raspberry, jam
13-16-ounce Brie cheese round

1. Beat the egg and water with a fork, set aside.

2. Sprinkle flour on a work surface. Unfold the pastry sheet on the work surface, roll into a 14" square.

3. Spread preserves over the pastry to within 2" of the edges. Place the cheese round in the center. Fold the pastry to cover the cheese. Trim excess pastry and press to seal. Brush seams with the egg mixture. Place seam-side-down onto a baking sheet. Decorate, using pastry scraps, if desired. Brush with the egg mixture.

4. Bake 400 degrees, 20 minutes, until the pastry is golden.