Caramel Brie- A Decadent and Unique Hors D'Oeuvre

I often prefer hors d'oeuvres to an entree for dinner. From succulent oysters to caramel brie, hors d'oeuvres are a perfect introduction to any meal. They are a wonderful addition to a cocktail party or can be a delicious substitute for a meal. Making hors d'oeuvres allows me to be creative in the kitchen, something I truly enjoy.

Caramel Brie will not disappoint. Your guests will love cracking through the hard caramel to get to the warm soft brie. With the sweetness of the caramel and the salty creaminess of the brie,each bite of this beautiful appetizer is pure pleasure.

                                                    Ruth Lesserman's  Caramel Brie
                                         adapted from Martha Stewart's Hors D'Oeuvres

Ingredients

1 wheel of Brie, about 2.8 pounds             

2 cups granulated sugar 

1/2 cup water
12 to 16 walnuts or pecan halves (optional)

Directions
Put the brie on a rack over a large sheet of parchment paper or aluminum foil.

Combine sugar and water in a heavy saucepan and melt the sugar., swirling the pan from time to time. Do not stir. When the mixture comes to a boil, cover the pan to allow condensation to drip back down and melt the crystallized sugar on the side of the pan. Uncover the pan and continue cooking over high heat until the sugar becomes a deep golden color. The temperature of the caramel should be hard to crack, 300 degrees.

Immediately pour the caramel over the cheese to cover the top evenly, allowing the excess to drip down the sides. You may have to tilt the cheese a little to spread the caramel evenly. Be very careful not to touch the hot caramel. Press nuts around the perimeter, if desired. The caramel will harden quickly. Serve within an hour.

Present the cheese with small cheese knives. The guests will have to crack through the caramel coating, but this is the fun part of eating such an unusual treat.

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