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Bleeding Heart Brie Recipe

Bleeding Heart Brie Recipe photo by Taste of Home

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This impressive appetizer is simple to prepare and requires simple ingredients, too. The cherries add a new twist to baked brie and provide a sweet contrast to the salty cheese and pastry.—Taste of Home Test Kitchen

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Bleeding Heart Brie Recipe

Prep: 15 min. Bake: 20 min.

Yield: 10 Servings

15 20 35

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
1 round (8 ounces) Brie cheese
1/3 cup cherry preserves
1 egg, lightly beaten
Assorted crackers

Directions

Unroll crescent dough; divide into two squares. Seal seams and perforations. Cut off corners from each square, forming two circles; discard scraps. Place one circle on a greased baking sheet; top with cheese. Spoon preserves over the top. Bring edges of dough up around sides of cheese. Top with remaining dough circle, pressing to seal edges. Brush top and sides with egg.
Bake at 350° for 20-30 minutes or until golden brown. Cool for 5 minutes before serving with crackers. Yield: 10 servings.

Originally published as Bleeding Heart Brie in Taste of Home Halloween Food & Fun , p47

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Bleeding Heart Brie

Bleeding Heart Brie

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Reviewed on Feb. 04, 2013 by mkaskela

I used raspberry preserves instead of cherry but it was still delicious!

Reviewed on Dec. 29, 2012 by Penguin_Pal

Our family loves brie and this dramatic presentation is wonderful for Halloween. As others have said, it can be adapted for other occasions to. Just last week I made it for Christmas, using some extra crescent roll dough to make a bow on top of the brie and used black berry preserves inside for a change. It was still delicious.

Reviewed on Nov. 10, 2012 by Cyn2you

I have made this recipe for several years for Halloween Parties. I have used this with the suggested refrigerated crescent rolls and with Puff Pastry both very successfully. It is always a hit with adults and kids. I cut the round Brie into a heart shape just for the effect. For other holidays I use other preserves and leave it round. This recipe doesn't have to be just for Halloween. Right now I am making two of them for a Thanksgiving get together with Apricot Preserves and Cranberry Sauce.