We’re breaking out the word “rustic” again.
When a recipe doesn’t go quite as planned but still tastes delicious, I use the word “rustic” so I can share it. The crust cracked a little more than I was expecting, but the taste is A-okay. I mean, these things are cheese stuffed so of course they’re gonna be A-okay.
And I’ve decided that cracked crusts are good because then cheese can ooze out onto the baking sheet and get crispy. I’ve never been the biggest fan of brie, which is odd because I’m SUCH a cheese person. But for whatever the reason, soft cheese aren’t high on my list of MUST HAVE cheeses.
However, if a soft cheese is wrapped up in dough…GIMME.
Now this crust is slightly shortbread-like with a mild cornbread flavor. Like a cornbread-shortbread, if you will.
I wanna make a pie out of it rightthisminute.
Maybe an apple pie.
If you’re undecided on what appetizer you want to bring to your New Year’s Eve Party…I recommend bringing these little pockets of fun. And bring a little cocktail, like this. Oh, or maybe this…Andrew says it would be nasty. I wanna try.
Currently my favorite thing about Andrew (other than when he says things like, “how much linear space of cabinets do we have?”), is that he can sing all the words to Jealous by Nick Jonas. Impressive for sure.
So you guys, I bought these leggings Friday and I practically haven’t taken them off since. I wore them Saturday night with heels to a fancy-ish dinner and then Sunday with cozy socks. And I’m so not a leggings for pants person…but maybe I am. They’re way thicker than leggings I’ve owned in the past and they’re comfortable in a way that no other pant can compete. And while I know nothing about being fashionable…you should go buy them and wear them for all occasions.
Say the occasion of New Years Eve? YES.
Wear those leggings to your party and bring these little baked brie bites. You will definitely have someone kiss you at midnight with that combination.
Mini Cornbread Baked Brie
Ingredients
- 1 1/2 cup oat flour (spooned into measuring cup)
- 1 1/2 cup cornmeal (spooned into measuring cup)
- 3/4 teaspoon salt
- 1 large egg
- 1/4 cup plain greek yogurt (I used 2%)
- 3 tablespoons milk
- 3–4 tablespoons butter
- 2 tablespoons honey
Filling
- 1/3 cup hazelnuts, roughly chopped1/3 cup jelly (I used strawberry preserves)
- 1/2 lb wedge brie, cut into 15 slices
Instructions
- Toast hazelnuts in a skillet over medium heat, stirring frequently. Set aside.
- Preheat oven to 350ºF. In a bowl, combine flours and salt. Mix in egg, greek yogurt, milk, butter and honey. Use your hands to form a dough and roll dough into a ball. After this, Sprinkle ~1 tablespoon cornmeal over a cutting board/marble slab and roll out dough into a thin rectangle. Slice rectangle in half. On one half, place brie pieces with enough distance between them to properly seal dough. Top each brie with jelly and hazelnuts. Use the other half of your dough to cut out square to cover your brie-jelly-hazelnut stack. Use a ravioli maker or a fork to seal the edges of your mini baked brie. If dough cracks a bit on the top, that’s okay. Just seal each square as best you can. Place on a greased baking sheet and bake for 17-20 minutes, or until the bottoms are golden brown. Allow to cool slightly before serving.
Notes
The dough will be a little crumbly, so when you are topping your mini baked brie’s the crust may crack a bit. Don’t worry! That’ll let some of the cheese ooze out and get crispy on the baking sheet
