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Baked Brie with Caramelized Pears, Shallots and Thyme
This recipe was enjoyed by all at my party last night. The only change I made was to use Hawaiian sweet bread, because I couldn't find a loaf of round sourdough at the store. I would recommend puttng some foil on top about 30 minutes in to the baking since the bread did get quite dark and crispy on the outside. It was still lovely, though.
13 users found this review helpful
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Reviewed On:
May 20, 2007
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