How many times have you prepared the same dish and thought maybe, just maybe the next time you'll do a little something different? I have been baking Brie for over twenty years, and one night that craving roused me to mix it up a bit. Instead of simply encrusting the classic wheel of cheese as an appetizer, the addition of ham and sharp honey mustard turned it into a hearty rustic meal I served with mixed greens tossed in vinaigrette. Let me show you how I did it.

Rustic Baked Brie

2 medium size wedges of Brie cheese

1 can of Pillsbury crescent dough

Honeycup honey mustard (approximately 4 tablespoons, depending upon the size of cheese wedges)

5-6 slices of Black Forest ham (I used Black Bear)

1 egg, whisked

1) Preheat the oven to 350°F. Unroll the crescent dough and press all the seams together to seal. This should be done on a sheet of parchment paper so that when the dough sticks, it can be pulled up easily and the entire sheet can later be put in the oven.

2) Unwrap both Brie wedges and place side by side, leaving the rind, to create a rectangular block in the middle of the dough. With a butter knife or small spatula, spread the honey mustard evenly all over the surface of the cheese block. Be generous but neat, as you cover the Brie.

4) Layer the slices of ham over the coated cheese. They should overlap and cover the rectangle, covering the sides as well.

5) Carefully wrap the entire layered package with the crescent dough, making sure the top and sides are covered. This part got a bit tricky because the dough was not completely cooperating to cover the top. I had to pull it up the sides much more, pinching edges together. To guarantee the package wouldn't ooze all over the baking sheet while in the oven, I placed the whole thing into an oven-safe dish that was close to its size, parchment and all. This will make for easy cleanup later too.

6) Brush the top and sides (as best you can) with the whisked egg. This is to give the baked Brie a golden finish. 

7) Bake for about 40-45 minutes or until golden brown.

The layers were rich with a slightly sharp, savory goodness and cheesy delight. We loved it! This certainly isn't a low-calorie meal, but once in awhile, isn't it pleasurable to throw care to the wind and enjoy something decadent? Yes, baked brie, baked in bliss... xoxo-Sonya