Help! Let Me Out Of Here! I’m All Wrapped Up!
I have never been all that big of a fan of brie cheese. Or any cheese that has a rind on it, for that matter. The problem is, I never know exactly what I am supposed to do with the rind – do I eat it? Toss it out? The actual “rules” about this are simple: if you like the taste of it, eat it, and if you don’t, then toss it.
But here’s the thing. I actually like the flavor and texture of brie cheese! Now that I know that I won’t be tarred and feathered and ridden out of town on a rail for cutting the rind off, I can see that there is going to be a lot more brie cheese in my future.
This amazing recipe by Christy is going right up to the top of my “eat more brie” list. When I first read the recipe, I thought I must have read it incorrectly. I didn’t see any brown sugar, cinnamon or pecans, just this sad face staring forlornly out at me from its wrappings.
Then it dawned on me – these yummy ingredients were on the inside, sitting directly on top of the cheese, hidden under the pastry wrappings. Creamy, oozy brie cheese topped with brown sugar, cinnamon and pecans? Sign me up for that!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Here’s how you get the rind off brie cheese: Wrap the brie tightly in plastic wrap and freeze for at least 30 minutes. With a large, very sharp knife, take a thin layer off the entire top and bottom of the brie. Using a paring knife or veggie peeler, remove the rind all the way around the sides.
Recipe and image courtesy of Christy at The Girl Who Ate Everything
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