Butchered Hand Brie Recipe By Tasty

BUTCHERED HAND BRIE RECIPE BY TASTY

Steps:

• Line a baking sheet with parchment paper.
• Cut the carrots to the lengths of fingers; roughly 2 inches (5 cm) for the thumb, 3 inches (8 cm) for the pointer and ring fingers, 3½ inches (8 cm) for the middle finger and 2½ inches (5 cm) for the pinky. Use a vegetable peeler to round the tops slightly. (Use the same carrot for the thumb and pinky fingers).
• Place a sheet of puff pastry on the prepared baking sheet and arrange the Brie wheel and carrots in the center to form a right hand. Top the Brie with the raspberry jam.
• Brush the outline of the hand with the beaten egg and place the other sheet of puff pastry on top, pressing the pastry sheets together around the "hand" to seal. Using a paring knife, cut out the outline of the hand and remove the excess dough. Brush all over with egg wash. Use the knife to create small incisions to reflect knuckles and fingernails. Chill the puff pastry hand in the freezer for at least 30 minutes, up to 1 hour.
• Preheat the oven to 400°F (200°C).
• Transfer the hand to the oven and bake for 30 minutes, until the pastry is puffed and golden brown.
• Carefully transfer the hand to a platter. Using a small spoon, add a small dab of honey to top of each finger. Press the almonds onto each finger as fingernails. Use a paring knife to cut into the hand in a few places so the jam starts to seep out.
• Serve immediately with crackers alongside.
• Enjoy!

BAKED BRIE IN A BREAD BOWL RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Cut off the top of the bread boule so the top surface is flat and without crust. Slice the crusty top into sticks and set aside.
• Set the brie wheel on top of the bread and cut out a hole for the brie. Set the brie aside and remove the cut out bread.
• In a small bowl, mix the olive oil with 2 cloves of garlic and brush over the bread. Set the boule aside.
• Carefully cut the top rind off of the brie wheel. Place the brie, cut-side up, inside the bread and set it on a baking sheet lined with parchment paper.
• Scoop out about a tablespoon of the center of the brie and pour the white wine into the divot.
• Top the brie with the remaining minced garlic and chopped bacon, and season with pepper. Arrange the bread sticks next to the bread on the baking sheet.
• Bake for 15- 20 minutes, until the brie is completely melted.
• Sprinkle with chives.
• Dip the bread sticks and any other dipping items you'd like in the brie.
• To reheat, bake the brie at 250°F (120°C) for about 15 minutes, until melted.
• Enjoy!