There are so many different schools of thought on the appropriate cocktail party menu in terms of both quantity and variety. While I'm not a cocktail party expert (I just enjoy hosting them…a lot), one rule that I have always stuck with is that you should always plan to serve at least one or two hot hors d'oeuvres.
This is definitely not a hard thing to do, nor should it sound intimidating. I initially got started serving hot hors d'oeuvres because of the fabulous selection of heat and serve options available at my local grocery stores. I now have a repertoire of my favorite heat and serve hors d'oeuvres, but as I have continued to grow (in the culinary sense), I have wanted to create my own hot hors d'oeuvre recipes that are easy to make and delicious (just like the heat and serve options I have loved for years!).
A baked brie recipe seemed like the easiest starting point with the highest likelihood of recipe creation success. I wanted to come up with something unique, delicious and full of tips on the best products and techniques to use so that I could share them with you! Below is the breakdown of my Candied Walnut and Quince Paste Baked Brie Recipe.
- 1 Brie Wheel
- 1 Sheet Frozen Puff Pastry Dough (thawed) *Recommend Pepperidge Farm Puff Pastry*
- 2 Tbs Chopped Candied Walnuts
- 1 1/2 Tbs Quince Paste
- 1 Egg + a splash of water (My Brie Egg Wash)
- Bonus Info- Love this webpage on "Egg-Wash Cooking Techniques"
- Preheat oven to 400 degrees
- Roll out thawed puff pastry sheet
- Place brie wheel centered on puff pastry sheet
- Spread 1 1/2 Tablespoons of Quince Paste on top of brie wheel
- Add chopped candied walnuts
- Gather pastry sheet and pinch closed over brie wheel and toppings
- Brush pastry with egg wash
- Bake on a lined cookie sheet for 20min
- Remove from oven and serve hot
Hot hors d'oeuvres are a great addition to your cocktail party menu and while I am still a fan of the different store bought heat and serve appetizers, I love that I now have this baked brie recipe to add to my repertoire.