Impossible Baked Brie

Alrighty, guys, I know I named it "impossible", but this is actually one of the easiest things to ever come out of an oven. But this brie is impossible for us to make because...well...see for yourself:







That's our kitchen. Our really small kitchen. Yes, my palms are flat on both walls. And while Impossible Baked Brie is one of the easiest things to ever result from an oven, it is impossible for Renée and I because...we don't have an oven. But this is a great hit at parties where the host does have an oven.

I came up with it when we were living on Chelsey and Dave's floor and we needed food to feed four...or more. So here it is, without further ado:

Impossible Baked Brie (2 Variations)

Ingrediants for Sweet Baked Brie:

Wedge or round of brie

3 to 4 apples (your choice)

Plain ol' almonds (with nothing done to them--no "honey roasted" or anything like that)

Butter--lots of it

Sugar--lots of it.

A baguette from any good French patisserie (or Shoprite)

Directions for Sweet Baked Brie:

Preheat the oven to 220 degrees celsius.

Slice the apples up and lay them out all pretty in the bottom of a glass pie plate (one that you can put in an oven.)

Stick the brie on top of the apples, toss a few apples on top for good measure.

Chuck your almonds on top of all that.

In a small saucepan, melt the butter and the sugar together. Pour that mess on top of the other mess.

Cover the whole, collective mess with tinfoil.

Chuck that brie in the oven for...well...I'm not really sure how long. But as soon as it starts to melt, take the tinfoil off and let the top brown and the cheese melt a little more.

Serve with the baguette--just dip that sucker in there for the best party food ever!

Ingredients for Tomato and Pepper Brie:

Wedge or round of brie

2 Red bell peppers

2 Yellow bell peppers

1 package of cherry tomatoes

Olive oil

Two cloves of garlic

Directions for Tomato and Pepper Brie:

Slice up the peppers and put them in the bottom of a glass pie plate (again, guys, please use one you can put in an oven.)

Put the brie on top of the peppers.

And then the tomatoes (sliced up) on top of the brie.

Crush the garlic and mix it with the olive oil--pour the concoction over the brie.

Follow the same directions as the Sweet Brie from here on out.

With either one of the bries, you can totally bake it without the tinfoil if you prefer the top to be more brown.