I always look for simple hors d’oeuvres that feed many people. Especially one that, once prepared, can feed many and doesn’t require replenishing. Surround this with a few bottles of wine and guests can help themselves while you are putting the finishing touches on Thanksgiving dinner. See Thanksgiving wines for every table.
Cheese and fruit complement each other in delicious ways: creaminess and crispness; density and lightness; unctuousness and acidity. To bring out the best in Brie, you’ve got to give it some warmth, but you don’t want to be overwhelmed by it. This Brie in Croute is balanced by a filling of apple compote – just the cozy, comforting sweetness this season demands.
Brie en croute
1 wheel baby brie (or a large one if you are having more than 10 people/double ingredient accordingl)
1 sheet frozen puff pastry
1 egg, beaten with 1 tbsp. water
Apple Compote
3 pounds apples, such as Granny Smith, Pink Lady, and Rome Beauty, peeled, cored, and cut into 1-inch chunks
2 tablespoon fresh lemon juice
1 tablespoon Calvados, apple brandy, or Cognac, optional
1/4 cup sugar
1/4 teaspoon ground cinnamon
With a sharp knife, cut the cheese in half horizontally. On a clean work surface, place one half of the cheese, sliced side up, and evenly spread 1/2 cup of the apple compote over it. Set the other half, sliced side down, over the compote and spread 1/2 cup compote over the top.
Place the dough on a lightly floured surface and set the cheese in the center of the dough. Fold the dough up over the sides of the cheese, pleating the upper edges to fit snugly around the cheese. Pinch the dough together in the center to seal. Brush the dough evenly with the egg wash and place on the prepared baking sheet.
Bake until the pastry is golden all over and crisp, 40 to 45 minutes. Let it rest for 5 minutes, then transfer to a platter along with a sharp knife and the crackers. Serve any remaining compote alongside.
