Pomegranate Balsamic Dolce Baked Brie
¼ cup of BG’s Pomegranate Balsamic Dolce Vinegar
1 large sheet of puff pastry dough or 1 tube refrigerated crescent dinner rolls
1 round of Brie Cheese (do not remove rind)
¼ - ½ cup of fresh raspberries/blackberries
Heat oven to 350°F. On a non-stick baking sheet lay out the puff pastry or crescent rolls flat; put the brie round on top. Spread the raspberries or blackberries (may need to be coarsely chopped) on the brie and fold the dough over the top, cutting off the excess dough. Drizzle the Pomegranate Balsamic Dolce Vinegar over the top and bake for 25-30 minutes. Pastry should be golden brown, let cool for 10 minutes. Serve with crackers.