SO appetizing ...
Over the weekend Brittany went on an overnight 5th grade retreat to learn about middle school and Caroline went to SPARK which is like a Disciple Now weekend for the youth in our church. We were excited for both girls and the things they were learning.
Friday night I went to a going away party for a friend who is moving to Alaska. As she tells it, the farthest north she has ever lived is Dallas and the farthest west she has lived is Austin … so she is in for quite the adventure. I will miss her … she can truly make me laugh without ever saying a word. We pass each other in the carpool line and she’ll make a face and I’ll laugh the entire way home.
While I was at her party I had a delicious!!! appetizer. I asked for the recipe because I was signed up to bring an appetizer on Saturday night to a friends supper club. I don’t usually make appetizers for two reasons …
1. I didn’t really know any good ones and
2. it means you have to show up to the party on time. Being on time is not my strong suit so dessert seems to be a better option for me.
Not only did my friend give me the recipe for her delicious brie cheese appetizer, she even loaned me the pan to serve it in. This is the one I made (although “made” really implies that I exerted more effort than I did … it was more of a “put it together” kind of a thing).
There were two really great things about taking this recipe.
1. Everyone loved it and
2. I actually got to the party on time!
It was a total win-win.
Here is the recipe:
Brie Appetizer
1 brie cheese (this one was 15 oz.)
Honey (to taste … approx. 3/4 cup)
salted and toasted pumpkin seeds - these are called pepitos and I bought them in the bulk food bins at the grocery store. They look like sunflower seeds.
Place the brie in dish and bake at 275 for 30 minutes. Remove from oven and pour honey all over the top. It will drizzle down on the sides. Sprinkle the seeds across the top generously and return to oven for about 10 or so more minutes. Remove from oven and slice an X in the top of the brie casing and then gently slice off the top. Take the honey and seeds and spoon them back over the top of the brie. Serve with crackers, toast, etc. (I used mini table water crackers).
I’m kind of thinking I may never be late to a party again!