Baked Brie

When I was in high school, I taught French to fifth graders two years in a row. There was a program at my school that sent upper-level language students to do some after-school enrichment at the elementary school. We were responsible for lesson planning, activities, and materials. It was a neat experience.

I thought it would be fun to share some French food with the kids, so I bought a round of brie, cut it into wedges, and served it.

It was terrible.

We all thought so.

Most of the children spit it out into the trashcan. I choked mine down, but it tasted like nail polish remover.

I never ate brie again.

And then, I found this recipe in one of my cookbooks from The Pampered Chef, and I was intrigued enough to give it a shot. The first time, I made it for a family get-together.

At least if it was lousy, I could convince my family to eat it and wouldn’t have to feel guilty about throwing food away.

The result was so delicious that it was gone before dinner even started. It’s been often requested every since, and I imagine that I’ll be making it for Christmas dinner this year.

Or maybe for Christmas Eve.

Or maybe for both.

Don’t plan on having leftovers.