It's been hard to find time to blog...and time to cook for three kids under age seven. Most nights I'm a short order cook. No one eats at the same time and certainly no one eats the same meal.
Enter Memorial Day weekend when we are invited to our first BBQ in our new neighborhood. I wanted to be a good guest and bring something special but it's tough to cook with a toddler underfoot. I had saved this appetizer recipe from a recent Stonewall Kitchen order and decided to try it. It was a huge hit at the party and I looked like a cooking goddess! (Which I'm not.)
And the numbers are great for CFers! Just one-sixth of a sheet of puff pastry has ten grams of fat, including five grams of saturated fat. Brie isn't the fattiest cheese but certainly packs a punch at 25% of the daily recommend value.
The hardest part of the recipe was figuring out which cooler the puff pastry sheets were in at the grocery store. When working with puff pastry, make sure it's thawed all the way before your start working with it because it makes it easier to mold.
|Photo from Stonewall Kitchen|
2. One Brie triangle, rind trimmed off
3. Your favorite jam or chutney. I made mine with Stonewall Kitchen's apple cranberry chutney.
4. A mini muffin tin (if you don't have a mini muffin tin I highly recommend buying one, I'm always coming across recipes that use a mini muffin tin).
Unfold the puff pastry sheets and cut each sheet along the fold. Then cut each strip into three squares so you have a total of 18 squares.
Make sure the dough is thawed, then press each square into a spot in the mini muffin tin.
Top with one-inch pieces of brie followed by a teaspoon of your favorite jam or chutney.
Bake at 375F for 10-12 minutes until the edges of the puff pastry brown lightly. Make sure to cool in the tins for 5-10 minutes. They are best eaten after they have cooled off but are still warm.