Years ago, I learned to make a simple appetizer to serve with wine, to impress my friends. As long as I had a crisp delicious wine, I knew I could count on complimenting it with brie in puffed pastry with a savory, or tart condiment. My go to for a while was either basil pesto, or raspberry jam. With the holiday season upon us, cranberries are readily available, and the perfect tart flavor to pair with a buttery brie cheese.
This is so simple to prepare ahead of time, and keep in the fridge till just before your guests arrive. The key is making sure it is ice cold, and goes into a hot oven, so the pastry puffs, and gets golden brown. We like to serve with slices of fresh artisan bread. And lucky me, my husband just happens to make a crusty artisan as well as sourdough bread that comes out crispy and chewy, perfect to slather with brie and cranberry.
Let’s not forget why we are making this, though. We are all about the Wine Wednesday’s around here! Find a crisp dry Riesling that you can serve ice cold with this warm, buttery treat! Our recent obsession is a selection from Pacific Rim Winery in Washington. The wine is crisp, dry and lush with flavors of citrus, jasmine and minerals. Find this wine and more at pacificrimwine.com