We stuffed triple-cream Snapdragon cheese with our 'Nduja plus caramelized onions, Peruvian pepper jam, and Sweet Stinger local infused honey before wrapping it all up in puff pastry.
Serve as a stater before dinner of our Cherry Queen Ham and Trillium lobster mac-n-cheese.
Fully assembled and ready to simply bake and serve. About 12 oz each. Store in freezer until ready to bake - see easy instructions below.
Cooking Instructions:
- Pre-heat oven to 400F degrees.
- While the oven is heating up, remove the Stuffed Trillium Brie en Croûte from the freezer and take out of its packaging. Place on a lightly greased baking sheet.
- Allow to thaw for just 5 to 10 minutes. (Optional: brush with egg for that extra beautiful finish.)
- Bake for about 20 minutes until golden brown.
- Allow to cool about 10-20 minutes before cutting into the Stuffed Trillium Brie en Croûte.
Ingredients: pasteurized cows milk, salt, vegetarian friendly rennet, habanero pepper, calcium chloride, cultures, wheat flour, malted barley, niacin, iron, thiamin, mononitrate riboflavin, folic acid, palm and soybean oil, water, salt, monocalcium phosphate, eggs, 'Nduja, Peruvian pepper jam, shallots, pure honey, garlic, jalapenos, scorpion pepper mash, chinkiang vinegar, apple cider vinegar, dark soy sauce
Contains Dairy, Wheat, Eggs, and Soy.