We have spent the last week in the eastern Sierra Mountains in northern California. It has been a week filled with fresh mountain air and outdoor activities. We have fished, hiked, rock-climbed, cycled, swam, and relaxed. Of course, we have been able to enjoy the lively Fourth of July activities that a small town has to offer, almost allowing me to forget that I wasn’t in Canada on July 1st to celebrate Canada Day. Last night was an entertaining fireworks display in the village. My brother-in-law, who lives here, is a member of the county’s Search and Rescue (SAR) team. This morning, we are heading out to decorate the SAR trucks for the Fourth of July parade. My kids couldn’t be more excited to be riding on the snowmobiles that will be sitting on the SAR float. I have promised not to elbow any kids out of the way to get to the candy that is being thrown by the float-riders.
Pile 1 cup of sliced strawberries on top of the Brie.
Fold the rest of the pastry over top of the strawberries so that the entire wheel of Brie is covered. Pinch together the seams.
Sprinkle 3 tbsp of brown sugar on top of pastry.
Top with 2 tbsp chopped walnuts.
Place the baking sheet into the oven.
Bake for 15-20 minutes, or until the pastry is light golden brown. Transfer the baked brie to a serving dish. Cut into it and let the glorious Brie ooze out (sigh). Serve with crackers.
Let me tell you, everyone else was lucky that I was in a sharing mood.