Reviewer:

Lucy

Home Town: Washington, D.C., USA

Reviewed: Jan. 3, 2012

Delicious

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2 users found this review helpful

Reviewer:

Carol

Reviewed: Mar. 24, 2011

I first tested a small wedge and did it in the microwave and I liked it very much but I tried making the rest of the brie in the oven and it turned out probably overdone.( chewy and stringy).....? Got to try it again.

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5 users found this review helpful

Reviewer:

SCC

Reviewed: Jan. 25, 2011

Make this once for an appetizer at our Christmas family dinner and now I've had to bring it every year! Love it. I do add a couple Tbs of brown sugar on top and a few pats of butter. Served with various crackers.

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7 users found this review helpful

Reviewer:

TFULL

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

Reviewed: Dec. 20, 2010

Simple, elegant, and very tasty! I believe the nicer brie rounds will melt at 200, but the cheaper varieties need a higher heat.

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17 users found this review helpful

Reviewer:

KiltimaghRose

Reviewed: Apr. 23, 2010

Was liked by the family, but had to increase the heat and longer time for th be Brie to become softer/melted. Found that two cups of maple syrup would be too sweet, but overall good. Was inspired when my husband and I had it as an entree at the restaurant. Some things are better homemade.

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6 users found this review helpful

Reviewer:

cristinacristina

Reviewed: Mar. 14, 2010

Easy and yummy as promised. I had to raise the oven temperature after 12 minutes at 200 not soft enough. At 300 for an extra 3 minutes it was perfect. I tried two different bries--one the traditional french double creme and one a French triple creme! The latter melted a bit too much but the former was perfect wtih the higher heat. Tried it for a progressive dinner group and all raved.

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16 users found this review helpful

Reviewer:

joyshare

Reviewed: Mar. 3, 2010

This is now a Holiday tradition in our family. You can top it with various things. My Canadian friend introduced us to this baked with a spoonful of dark brown sugar, chopped pecans and finished off with pure Maple syrup she brings me from Canada. Bubbly and oh so good!

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25 users found this review helpful