I love this Brie appetizer. It is topped with all things fall. Apples, dried cranberries, golden raisins, candied spiced pecans. A beautiful item for a holiday dinner party. The bread ring is made out of frozen dough, so it’s really simple. Note: The bread is suppose to be a garnish.
1 a : decorate, embellish b : to add decorative or savory touches to (food or drink)
2 : to equip with accessories : furnish
Autumn Brie with Braided Bread Ring
1 small apple, I prefer McIntosh
1/3 cup golden raisins
1 cup apple cider mixed with ¼ cup sugar
1 (4-6 inch) round of Brie
1/3 cup dried cherries or Craisins
½ cup chopped pecans
¼ cup sugar
1 loaf frozen bread dough (Rhodes, or 1 round Dicks Market scone dough)
sliced baguette or Carr Water crackers
About 2 hours before baking, thaw dough on counter.
Preheat oven to 350 degrees.
Split the loaf into three equal pieces. Roll dough out into long rope so you end up with three long ropes of dough about 18-24 inches long. Starting at one end, place dough on counter and begin braiding. Press dough together and tuck ends under. Shape with hands so dough is even in width throughout braid. Unwrap the Brie from round paper carton, set aside. Cover the empty carton with foil and coat lightly with cooking spray around sides to prevent dough from sticking to carton. Form the braided dough around the foil covered carton on a foil or parchment covered cookie sheet or pizza pan without sides. Brush the dough lightly with a beaten egg. Let rise for about 20-30 minutes. Bake for 20-30 minutes, or until golden brown. Cool and remove Brie carton.
After the bread ring has cooled for about 10 minutes, unwrap the cheese, and place in center of the bread ring. Prepare the fruit and nut topping.
Core and chop the apple. Place in a saucepan with raisins, cider, and ¼ cup sugar. Boil gently until the apples are tender, but not mushy (approx 5 minutes). Strain the liquid from the apples, mix in dried cherries or Craisins, and place on top of Brie. In a separate pan (preferably Teflon) , cook the pecans with ¼ cup sugar and cayenne over medium heat until the sugar caramelizes. Remove from pan, break up the nuts when cooled a bit and sprinkle on top of fruit mixture. Bake the braided bread and Brie with topping for about 10 minutes or until Brie is softened. Take care not to over cook. The Brie melts quickly when overheated. Slide the bread ring filled with Brie onto a serving platter. Serve immediately with baguette slices or crackers.