As I have said many times, everybody has a Brie recipe.  I have a bunch, and I love them all.  I generally make Brie “en croute” a fancy term  for “In Crust”.  I wrap it in layers of Phyllo, or usually Pepperidge Farms Puff Pastry (wow that stuff is great!).  Anyway, I digress.  We went to a party awhile ago at Ken and Maytee’s house and there it was….this gorgeous dish with what looked like beautiful  chopped fruit all over the top.  When you cut into it, and it oozes out, be sure to get some cheese AND plenty of the topping.  It is yummy.  (also, this one is better on bread than crackers, so you can get more piled on).   People always want to know where my recipes come from, and I have told you before that I often stand next to an empty dish at a party or a potluck and wait for the cook to come pick it up.  Then, I knock them out, tie them up, and don’t let them loose until they give me the recipe.  This one was from Brenda Kohles–I don’t think I hurt her too badly…..she emailed me the recipe.  There might be a name for it, but let’s just call it Brie and Fruit!

BRIE WITH FRUIT (pretty, refreshing, and easy!)

1 good sized wedge of Brie or a small round

1 Granny Smith Apple (chopped into small chunks)

1/3 to 1/2 cup dried cranberries (throw in as much as you like!)

2 Tbs. melted butter

cinnamon to taste

3 dashes salt

1/4 cup packed brown sugar

Mix all above except the Brie.  Score the  Brie across the top  (I did X’s).  Spread apple mixture over and bake on a cookie sheet at 350 until gooey (about 20 minutes).  Serve with sliced French Bread.  Drizzle Balsamic glaze over the top.  (You could also make your own glaze by reducing some Balsamic vinegar till it’s thick, add a little brown sugar.)  Trader Joe’s has a nice little bottle of glaze, though.

Cook’s notes:  My mind went crazy over this when I tasted it.  You could change it so many ways.  I’m pretty sure the Granny Smith choice is because it’s a crispier apple, but there are lots of great ones now…..Pink Lady, Ambrosia…..mmmmmm.  “Craisins” or dried Blueberries or Currants in place of Cranberries.  Add a touch of ground nutmeg to the cinnamon butter.  Sprinkle a bunch of candied chopped pecans over all.  Crunchy and pretty….this is a totally yummy party dish.  P.S.  the picture above is not of this recipe, but just a nice picture from one of our parties.  Christian told me I have to ALWAYS have a picture!

Picture Credit:  Steven Burleson