About this recipe: This sounds unusual but is unbelievably delicious!
This is now a Holiday tradition in our family. You can top it with various things. My Canadian friend introduced us to this baked with a spoonful of dark brown sugar, chopped pecans and finished off with pure Maple syrup she brings me from Canada. Bubbly and oh so good! - 03 Mar 2010 (Review from Allrecipes US | Canada)
Simple, elegant, and very tasty! I believe the nicer brie rounds will melt at 200, but the cheaper varieties need a higher heat. - 20 Dec 2010 (Review from Allrecipes US | Canada)
Easy and yummy as promised. I had to raise the oven temperature after 12 minutes at 200 not soft enough. At 300 for an extra 3 minutes it was perfect. I tried two different bries--one the traditional french double creme and one a French triple creme! The latter melted a bit too much but the former was perfect wtih the higher heat. Tried it for a progressive dinner group and all raved. - 14 Mar 2010 (Review from Allrecipes US | Canada)