SAUTEED BLACK PEPPER BRIE

"Indulgence should not be so easy. This treat takes only a few moments to prepare. Serve with apple slices or grape tomatoes and crackers or slices of fresh or toasted French bread. This also pairs well with whole cranberries or chutney."

1 (8 ounce) round of brie
2 teaspoons coarsely ground black pepper*
1 teaspoon butter

Sprinkle the top of the brie wheel with a bit of water, then sprinkle the black pepper over the top.

Heat the butter in a skillet over medium heat until melted. Add the brie, pepper side down, and cook until it becomes soft and bubbly (about 2-3 minutes). Do not burn.

Turn to cook the other side (1-2 minutes) and then place, peppered side up, on a plate and serve.

*Alternatives to the pepper are chopped fresh rosemary or dried thyme.

TIPS:
If you have any trouble getting the pepper to stay on, simply lift the brie and sprinkle more into the melted butter.

Servings: 6
Source: Some Assembly Required by Lee Chadwick