Nduja Stuffed Brie
I was hesitant to post this recipe, not because it isn’t delicious, but because you really don’t have to do much. It’s slightly more challenging than Rachael Ray’s famous Late Night Bacon, only because you’re required to use a knife and fold puff pastry.
The morning after the Super Bowl, I laid in bed, perusing Instagram and Twitter to see what horribly wonderful creations everyone had eaten. Nachos, pizza, dip after dip after dip. Then I saw a baked brie.
Baked brie is one of life’s greatest joys, but it seems like everyone does the same thing—some kind of chutney or jam, maybe some dried fruit, or, occasionally, mushrooms. I’m bored. I need more excitement in my life. I had spicy cheese dip on my mind, then I saw the brie, and it happened.
I’m going to stuff brie with ‘nduja then bake it, I yelled to no one.
And so I did.
Nduja stuffed brie
SERVING DEPENDS ON HOW FAT YOUR FRIENDS ARE
INGREDIENTS
1 wheel of brie
1 log of ‘nduja
Puff pastry
METHOD
Put your wheel of brie in the freezer for 30 minutes or so to allow for easier cutting.
Cut brie in half, then spread as much ‘nduja as you’d like on it. Don’t be cheap with it.
Wrap the brie with puff pastry—it doesn’t have to look pretty. I followed The Kitchn’s guide. Bake according to the puff pastry brand’s instructions, something like 40 minutes at 400F.
Drizzle it with Mike’s Hot Honey for some sweetness. Serve with crackers or something.