My friend Miranda introduced me to an excellent appetizer at a restaurant that we have here in town. They make this delightful baked brie, and it was so, so good that I decided to try and make it. It succeeded. And while it's not totally like the baked brie from the restaurant, I still love it.
Cardine's Baked Brie
1 wedge package of brie cheese
5 sheets of filo (phyllo) dough
Grapes, preferably red
First, you preheat the oven to 350 degrees Fahrenheit. Open the package of brie cheese. Slice off the white outer layer. While it's technically edible, it's not very good, so take it off.
Preachiness about the phyllo: when working with phyllo, you have to keep it moist. It dries out so quickly. So, when you unroll the package, make sure you have a damp cloth covering it. And when you peel off a sheet, recover it with a damp cloth.
Melt about a Tbsp of butter and mix it in a small bowl with a tablespoon of olive oil. Add olive oil as necessary. Take a sheet of phyllo dough and wrap it around the brie wedge. Brush the outer phyllo dough liberally with the oil and butter mixture. Repeat until you've wrapped it with about five sheets. Make sure the outer layer is sufficiently brushed with oil.
Place the wrapped brie in a baking dish and bake for 10 - 15 minutes or until it's golden brown. After taking it out of the oven, let it cool for about five minutes and serve it with apricot preserves, water crackers, and red grapes. It's delicious. Believe me. Try it.