I have added a new item to my catering menu!  This is an homage to Grape Street, one of my favorite restaurants I used to go to back in the 90s in Las Vegas.  This is my take on one of their amazingly rich and delicious appetizers.  Its simple, yet elegant, and can be made for a large group or a small gathering by adjusting the size of the brie wheel.

Here’s how to do it:  Take a wheel of brie (with the rind) and place it in the center of a sheet of thawed, rolled out puff pastry. Spread a layer of apricot preserves over the entire top of the brie.  Spread caramelized onions over the preserves. (I caramelized one finely chopped onion in butter with a little thyme, salt, and pepper).  Sprinkle  toasted chopped hazelnuts over the onions.  Wrap the puff pastry around the top of everything, pressing the seams together.  I used a cookie cutter to make shapes of puff pastry to cover the seams, but this is completely optional.  Bake in a preheated 400 degree oven for about 25-30 minutes, depending on the size of the brie used.  Just make sure the pastry is browned and puffed.  It’s best to bake it in the same dish you will be using to serve if possible, that way you don’t have to transfer the molten cheese and make a mess.  Serve with toasted baguette slices, apples, grapes, or crackers.

I hope you enjoy this as much as I do!  If you’re ever in Las Vegas, be sure to check out Grape Street.  It’s off the strip (which I love) and a local favorite for many years.  And next time you have a party, try this recipe, or let me to make it for you!