Let’s talk Thanksgiving appetizers…

We all know that when Thanksgiving rolls around, the last thing that will be on your mind is appetizers.  Some might even say, “why do appetizers?  We are about to eat a feast of food!”

Well, at my house, we usually have our big meal around 3-4 p.m. in the afternoon.  While we wait for that meal to roll around, our mouths are salivating from the smells coming out of the kitchen and there is a “rumbly in our tumblies.”  The succulent turkey, the candied sweet potatoes, the yeasty rolls, the pumpkin cheesecake… ahh!

It’s always a good idea to put out some light appetizers, (“appe-teasers” if you will), to hold the family over until feeding time.   Today’s appetizer suggestion is Brie en Croute.

You can buy the puff pastry and brie wheel in advance and store them in the freezer.  Transfer these ingredients to the fridge TWO days before to thaw, cook up the Brie the day before Thanksgiving, and then just wrap it up in foil and reheat in the already warm oven on Thanksgiving day.  Easy!

Brie en Croute

1 wheel of Brie
1 sheet of puff pastry, thawed
suggested toppings:  Chopped candied pecans, raspberry preserves & walnuts, dried cranberries & nuts
1 egg, lightly beaten

Preheat oven to 375 degrees.

1.  Unfold pastry and roll out and extra 1-2 inches in both directions.
2.  Place the brie wheel in the middle of the pastry.  Top with desired toppings.  (I used the candied pecans)
3.  Gently pull the four corners of the pastry together.  Then gather the pastry around the brie wheel so the cheese is secure in the pastry.  Tie a piece of string around the gathering.
4.  Brush the pastry with lightly beaten egg.
5.  Bake for 20-25 minutes, or until golden.

Serve with crackers and/or apple slices.