Inn On The Twenty’s Baked Brie in Phyllo Dough

Savor the sweetness of baked brie wrapped in crispy phyllo dough, complemented perfectly with a fresh honey rocket salad compliments of Executive Chef Pete Tindall. A rocket salad, also known as arugula salad, is a fresh and peppery side salad, and when combined with the baked brie cheese is the perfect harmony of sweet and savory. Here’s to Bringing summer freshness to your plate! 

Baked Brie in Phyllo Dough with Honey Rocket Salad

Yields 6 

Ingredients for baked brie:

5 sheets Phyllo dough, thawed
6 pc 3 oz Brie cheese
1 cup Butter, melted

Method for baked brie:

1. Preheat the oven to 400°F (200°C) degrees.
2. Lay a sheet of phyllo dough horizontally onto a smooth, dry surface. Brush with melted butter.
3. Place another sheet on top. Layer with butter. Continue until you have five sheets on top of each other.
4. Fold sheet corners over the brie. Brush with more melted butter and place on a cookie sheet.

Ingredients for honey vinaigrette: 

½ cup Canola oil
⅓ cup Apple cider vinegar
2 tbsp Honey
2 tsp Minced red onion or shallot
¼ tsp Kosher salt
¼ tsp Black pepper

Method for honey vinaigrette: 

1. In a medium bowl, whisk the honey, vinegar, onion, and salt.
2. Whisk in the oil using1 tablespoon at a time until a creamy dressing forms.
3. Add a few grinds of fresh ground black pepper if desired. Serve immediately or refrigerate up to 2 weeks (it solidifies when cold, so bring to room temperature prior to serving).

Plating:

1. Place rocket in medium bowl mix with vinaigrette.
2. Add salt and pepper to taste.
3. Place rocket on plate.
4. Arrange the warm brie on top of rocket.
5. Garnish with fresh pear and celery (optional) and serve.