Thanksgiving Appetizers by Rory: Baked Brie
By: Meaghan Collier
Updated: March 24, 2011
Baked brie with Apple ,
Portobella and red onion compote
2 sheets frozen puff pastry, thawed Not necessary for recipe
1 (16 oz.) round of triple-cream brie
1 Cup prepared Apple compote
2 sheets frozen puff pastry, thawed Not necessary for recipe
1 (16 oz.) round of triple-cream brie
1 Cup prepared Apple compote
About Rory:
Rory Schepisi is a restaurateur originally from Saddle
River, New Jersey, who now lives in Vega, Texas. A graduate of the
Culinary Institute of America, Schepisi opened Boot Hill Saloon and Grill in Vega after she was a finalist on the reality cooking show, The Next Food Network Star.
