Baked Brie with Pepper Jelly

this was DELICIOUS!!!

 

1 8-oz. wheel of baby Brie

1/2 package puff pastry, thawed for about 40 minutes at room temperatures

About 2-4 tablespoons pepper jelly

1 egg white mixed with about 2 teaspoons cold water

Preheat oven to 400.

Gently unfold the puff pastry sheet, mending any broken spots. Cut the brie in half lengthwise and place one half, rind down, on the pastry. Spread with jelly and then place the other half of the brie, rind up, on the cheese. If necessary, trim the excess pastry and then fold it over the cheese, sealing the edges. If desired, decorate the brie with decorative shapes cut from the excess dough and brush it with the egg white/water mixture.

Place the bundle, seam-down, on a lightly greased baking dish. Bake for 15-20 minutes or until the pastry is golden brown. Serve with crackers, bread, and fresh fruit (like strawberries, apples, pears, and grapes) if desired. This is perfect as an easy, elegant holiday appetizer.

I just made this last night and it is my new favorite pasta salad.  Very light and yummy, perfect for these hot summer days!!!  Enjoy!

Ingredients

• 12 ounces, weight Farfalle (bowtie) Pasta
• 2 Tablespoons Extra Virgin Olive Oil
• 1 whole Lemons (more To Taste)
• Salt
• Freshly Ground Black Pepper
• 2 whole Zucchini, Cut Into Small Wedges Or Diced
• 10 ounces, weight Grape Tomatoes, Halved Lengthwise
• 1/3 cup Minced Fresh Parsley
• 6 ounces, weight Crumbled Feta Cheese

Preparation Instructions

Cook pasta until done. Drain and rinse in cold water until completely cool. Add olive oil and lemon juice, then add salt and pepper to taste (do not under salt). Toss to combine. Add zucchini, tomatoes, parsley, and feta, and toss to combine. Add more of what you think it needs; I like to go heavy on the feta! Squeeze in a little more lemon juice/drizzle more olive oil if it needs more moisture.

Cover in plastic wrap for at least a couple of hours. Pasta is best when chilled for a few hours before serving.