Wenderly here! I am so excited to be guest posting here on Eat, Live, Run and so flattered that Jenna invited me to do so! I just love her delightful recipes and musings. I am especially smitten with her clever chalkboard that she fills with ingredients and of course her fun loving charm! Today I’ve decided to share an easy appetizer that I’m certain you’ll come to enjoy!
There is a certain attitude that comes along with summertime. A laid back, relaxed, let’s embrace the moment kind of mindset that I adore relishing in. The golden, sunshine filled days cool into lazy firefly evenings that can can spontaneously turn into impromptu entertaining. I love it when these last minute gatherings materialize out of thin air and I especially love it when I’ve got a delicious savory appetizer on hand that can go from fridge to table in minutes. This goat milk brie and phyllo was born out of one of those delicious impromptu evenings spent with friends and has now become a favorite crowd pleaser! Some evenings I just pop a few of these in the oven for the family and skip dinner all together!
These are the simple ingredients for this tasty treat…
The star of the show is goat milk brie, (have you ever tried goat milk brie? It’s fabulous! I picked some up a few months ago for my Greek hubby and it has become a favorite), brown sugar, butter, slivered almonds, and olive oil.
The beautiful wrapping for the warm gooey goat milk brie deliciousness is phyllo dough.
I’ve learned from my Greek mother-in-law to have phyllo dough in the house at all times. It is so versatile! It tastes like little edible starchy pieces of thin vellum paper. The trick to working with phyllo dough is keeping it covered with a slightly moist towel and not letting it get exposed to the air. Otherwise it will dry out and become hard rather than soft & pliable. Brushing the sheets with olive oil helps as well.
The assembly is a cinch. Place six sheets of phyllo dough on a cookie sheet, brush with olive oil and place the goat milk brie wheel in the center. Next butter the sides and top of brie, sprinkle brown sugar all over the top and don’t worry when some falls off the sides, this just makes each bite even better.
Grab one corner of the phyllo dough, fold upward and repeat until you have “wrapped” all of the brie with the dough. Press the top gently and brush the top and sides with olive oil, this will help the phyllo dough stay in place. Sprinkle the top with slivered almonds and bake for 10-15 minutes until slightly golden and the brie is melted.
Serve immediately and enjoy with grapes and crackers. Crisp apple slices are a fabulous pairing as well!
Hope you are indulging a relaxing summer full of fun and delicious impromptu last minute gatherings!
Thanks for having me Jenna!
Baked Goat Milk Brie Wrapped in Phyllo Dough
What You’ll Need:
1 4.4 ounce goat milk cheese brie round
1 1/2 Tablespoons brown sugar
1 Tablespoon butter (room temperature)
1 Tablespoon slivered almonds
1 Tablespoon olive oil (for brushing phyllo dough)
What To Do:
Place six sheets of phyllo dough on a cookie sheet and brush with olive oil. Place goat milk brie wheel in center of phyllo dough and butter top and sides. Sprinkle with brown sugar. Wrap the goat milk brie with phyllo dough. Start by folding up one corner and continue until all of the phyllo is folded on top of brie. Brush top and sides with olive oil, sprinkle the top with slivered almonds. Place into a preheated 350º oven for 10-15 minutes until phyllo dough and almonds are slightly brown and brie is melted. Serve immediately with fresh fruit and crackers.