Baked Brie with Dried Cherries & Thyme

Happy New Year!!!  I hope all of you had a wonderful new year welcoming in 2012.  Unfortunately for us we lost our 2 bunnies… They died one day apart from each other right after the new year.  With all that going on, I am posting some of my New Year’s Eve appetizer recipes now (wish I could have done this earlier, but better than never). 
This wonderful baked brie recipe came from Fine Cooking, and I have to say it was wonderful!  The soft and typical brie flavor combined with semi-tart and sweet cherry flavor with thyme, wow!

photo (4)
(photo courtesy of Joyce Koh)

1/2-lb. wheel of Brie (about 4-inch diameter), at room temperature
1 sheet frozen puff pastry, thawed
1/3 cup dried cherries, coarsely chopped
2 tsp. chopped fresh thyme
1 Tbs. unsalted butter, melted


Position a rack in the center of the oven and heat the oven to 425°F.
Slice off the top rind of the Brie and discard. On a sheet of waxed paper or parchment, roll the pastry out to a 12-inch square and cut two 6-inch rounds from it. Put one of the rounds on a small rimmed baking sheet, sprinkle with half of the dried cherries and thyme, leaving a 1/2-inch border around the edge, and gently press so they adhere.
Set the Brie, rind side down, on top of the pastry, sprinkle with the remaining cherries and thyme, and cover with the other pastry. Crimp the edges together to seal in the cheese. Brush the top of the dough with the butter. Bake until the pastry browns, about 20 minutes. Let cool for 15 to 20 minutes and then serve.

photo (7)
(photo courtesy of Joyce Koh)

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