Brie en Croute sounds oh so fancy. I assure you, this particular lunch was not the result of careful culinary planning. We haven't visited the grocery for over a week and the odds and ends left in the fridge are how I ended up making this tasty lunch. Once it was pulled from the oven, taking pictures of it in the sunlight streaming through the kitchen window was inevitable, especially since it looked so tasty on the freshly made wool Sailor's Knot Trivets.
So let's start with the lunch, or for most people, the appetizer.
1 can of Pillsbury butter croissants
1 wheel of brie
1/2 cup of leftover smoked ham
If you're using the ceramic Brie Baker from my shop, do not preheat the oven. With brie, I prefer not to preheat it anyway because it allows the refrigerated cheese to warm up with the oven so it isn't cold in the center.
Layer the croissant triangles in the bottom of the Brie Baker, place in the wheel of brie, or half like I did, then top with smoked ham chunks. Fold the croissant triangles over the top and make it look all arty if you'd like.
Place the whole shebang in the oven and turn it on to 325 f. Bake for 15-20 minutes or until thoroughly toasty brown across the top.
Now, for the crocheted Sailor's Knot Trivets (free pattern link here), I used a pattern that I found on Yarnspirations (link here). Instead of cotton as was called for in the pattern, I chose a 100% pure wool from Knitpicks (Onyx Heather, Cobblestone Heather and Autumn Heather) and size H crochet hook. The smaller version was made with a leftover bit of Sock Yarn (Train Station) and a size D crochet hook.
They're quick, easy and look fantastic on the counter. We're hosting Christopher's parents from Canada for Christmas and I realized that all our fabric trivets are mismatched and oh so hideous. These fun little trivets will look wonderful on our festive table while they protect the not-quite-real-wood IKEA dining table from burns.
Enjoy your snacks and crochet!