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Bernard’s in Connecticut
Bernard Bouissou
Brie
Entrée
35 mins
Ingredients
- Brie & Black Truffle Phyllo Ingredients:
- ½ small wheel of Brie ½ oz sliced Black Truffles
- 4 oz melted butter
- 8 sheets of Phyllo
- 2 TBS Olive oil
- Truffle Vinaigrette Ingredients:
- 1 c. Canola Blend oil
- 1 TBS Dijon mustard
- 1 TBS Red Wine vinegar
- 1 tsp Sherry Vinegar
- 1 TBS hot water
- 1 TBS chopped Truffle peelings
- 2 TBS Truffle oil Salt & Pepper
Instructions
Brie & Black Truffle Phyllo Directions:
- Cut Brie into 8 wedges & slice the truffles
- Cut each wedge through the middle and fill with sliced truffles
- On a clean dry surface – use one sheet of phyllo per wedge of cheese
- Brush each sheet with melted butter and fold around the cheese and cover with plastic wrap – this can be done a day in advance
- When ready to serve sauté in hot olive oil until golden on all sides
- Serve with frisée salad and Truffle vinaigrette
Truffle Vinaigrette Directions:
- In mixing bowl Wisk together mustard, vinegars, truffle peeling and hot water
- Whisk in Canola oil and season with salt and pepper
- Serve over frisée or mesclun greens
