Runs With Spatulas: Baked Brie

	One of the first times I came to visit Adam in Pittsburgh when we were still engaged, he took me to a small restaurant and bar in South Side called City Grill.
While to me the food isn't overly outstanding, the Baked Brie Pastry that we discovered upon my first visit definitely has warranted repeat trips.
	A golden puff pasty filled with oozy cheese, drizzled with a raspberry sauce equals pure bliss. And probably also equals tons of calories as well.
And then out of the blue... it appeared in my Google Reader (I am really starting to like that thing). It's slightly different (the sauce goes inside the pastry rather than on top) -- but upon first bite it was equally scrumptious.
Baked Brie From: Good Eats 'n Sweet Treats 1 Puff Pastry Sheet, thawed 1 round of Brie 12 ounces fruit preserves (I used seedless raspberry) Preheat oven to 350F. Unfold the puff pastry into a single layer on a baking sheet. Spread the fruit preserves over the center. Place the brie on top of the fruit preserves. She also suggests using a vegetable peeler to remove the white rind from the brie, which worked surprisingly well. I'll definitely be using that little trick in the future.
	As I said, this recipe was almost spot on. It was actually a little bit heavy on the preserves side, but I made it a second time with a lot less (and it leaked) and it wasn't enough. So I would suggest using maybe 3/4th to 1/2 the amount of preserves. Serves: 6

This recipe definitely warrants a rating of:

Runs With Spatulas