Category: Appetizer

Number of Servings: 8

Ingredients

1 sheet refrigerated pie crust pastry
1/3 cup toasted walnuts, finely chopped
1 1/2 tablespoon, plus 2 teaspoons butter, melted and divided
1/2 teaspoon dried rosemary, crushed dash of cayenne
1 round, 5-inch (8 ounces) Wisconsin Brie Cheese

Toasted slices of French baguette and fruit chutney for accompaniment.

Cooking Directions:

Remove pie crust from refrigerator; let sit at room temperature for at least 20 minutes before removing from wrapper.
In a small bowl, mix together walnuts, 1 1/2 tablespoon butter, rosemary and cayenne; set aside.

Unfold pastry dough on a greased baking sheet; spoon walnut mixture in center of crust and spread into a 5-inch circle. Place Wisconsin Brie Cheese in center of pastry on top of walnut mixture.

Fold dough over Brie, starting at two opposite sides, bring to center and pinch to seal. Then, fold in remaining pastry ends, crimping as necessary, to center and press to seal pastry ends. Invert Brie on baking sheet and brush top with remaining melted butter.

Bake at 450°F for 15 to 20 minutes, or until pastry is browned. Cool to room temperature before serving.

Serve with toasted slices of baguette or fruit chutney.

Wine Recommendation

Gallo of Sonoma Pinot Noir