#SundaySupper #OscarParty ~Extremely Decadent and Incredibly Easy Puffed Pastry with Brie and Goat Cheese Stuffing ~

For this year's Oscar party, the #SundaySupper #OscarParty culinary artists from #AroundTheFamilyTable are offering up a plethora of enticing and winning party fare! We are sharing recipes for the most dazzling appetizers and exciting beverages to enhance the party experience! We will be watching the Oscars and sharing our culinary treats with friends and family! Hope you'll join us!!!

We also have our own nominees and winners:

Soooo.....THE NOMINEES ~ Recognizing this Year's Best "Apps"

Best Cocktail goes to  Angie from  Big Bears Wife  with her Vanilla Whipped Creamsickle Cocktail

Antipasto in the Leading Role goes to  Jen from Juanitas Cocina  with her Homemade Ricotta & Antipasto Platter

Appetizer in Foreign Language goes to Rashmi from Primlani Kitchen  for her La Vita e' Bella Crostini ~ Ricotta Roasted Squash & Sage Crostini Paired with Midnight in Paris Cocktail with Champagne Pomegranate

Appetizerography goes to Valerie from Val's Food and OrArt with her Extremely Decadent and Incredibly Easy Puffed Pastry with Brie & Goat Cheese Stuffing and her Hugo in the Tropics Harry Navel

Appetizer in Supporting Role goes to Renee from Magnolia Days  with her Baked Goat Cheese in Tomato Sauce

Directing in the Kitchen goes to Liz from That Skinny Chick Can Bake with her Gourgeres and Cream Puffs, Parisian Cheese Puffs, Midnight in Paris

Short Appetizer goes to Launie from Teeny Tiny Kitchen for her Tamari Chex mix with Almonds

Appetizeriss in Leading Role goes to Isabel from Family Foodie  for her Intensity Academy Iron Shrimp


Best Special Effects for the most beautiful Garlic Chicken Puffs goes to Nicole from TheDailyDish

We had so much fun with this Oscar Party! On to my brie...

This brie recipe is fabulous! It's savory -- while very often, brie recipes are sweet. I prefer the saltier side of life myself. This is layered with yummy savory ingredients and wrapped with puffed pastry... a rich and impressive treat!

Ingredients ~

1 sheet puffed pastry, thawed
1 7-8 oz. wheel brie with rind left on
1 1/2 c. chopped portabella mushrooms
2 T. fresh chopped thyme
2 T. dry vermouth
pinch sea salt and cracked pepper
pinch ground nutmeg
1/4 c. toasted pine nuts
1/3 c. crumbled goat cheese
1 T butter
1 egg, beaten
olive oil spray


Thaw pastry to room temp --about 40 minutes.  Flour surface and roll out to 1/16" thickness.

Slice the brie wheel in half like a hamburger bun. Be sure to leave the rind on. Place the bottom half on the pastry.

In a medium skillet, heat a little olive oil and saute mushrooms and thyme on medium-high for about 2 minutes. Add vermouth to deglaze and cook another 2-3 minutes until evaporated. Season with salt and pepper and nutmeg. Remove from heat and cool a few minutes.

Layer mushroom mixture over the half of brie that you placed on the puffed pastry. Sprinkle on crumbled goat cheese. Top with toasted pine nuts. Top with the other half of the brie and press gently. Pull pastry up and around the brie. Brush edges with beaten egg. Press with fingers to seal the pastry tightly around the brie. Turn over so the seam side is on the bottom. Put a few knife slits in the top. (Make sure your oven rack is on the lower rack level. ) Place in a baking dish and bake for 5 minutes at 400 degrees. Turn down heat to 325 and continue to bake for about 30 minutes. Remove from oven, brush on a patty of butter, and let rest, covered loosely with foil for 15-20 minutes before cutting. Very elegant!!!!