We hosted a party this week and I needed to make an easy appetizer to add to the menu. Hmmm…but what? Well, I had a few pie crusts in the freezer from Thanksgiving. The day before I was craving my Ginger Cranberry Sauce I so I had it in the refrigerator, too.
I thawed one of the gluten free pie crusts overnight. (If you don’t need gluten free you can grab one from the refrigerator section at the grocery store when you get the brie.)
Rolled it out on my favorite pastry board.
Topped a goat cheese brie with some Ginger Cranberry Sauce from this post. (If you are pressed for time, try a preserve with whole fruits!)
Wrapped it up in the pie crust.
Baked for 20-25 minutes and served it with gluten free crackers and apple slices (my favorite way to eat brie or any cheese!)
PS – I hope you made a few pie crusts from this recipe and froze them. It’ll be a real time saver over the next few weeks. If not, make some this weekend to freeze and keep in the fridge to whip this up. You’ll be glad you did!