Before the turkey, way before they break into the apple pie, there’s a day full of football, family mingling, and yes – eating. This Thanksgiving, show them your gourmet touch with a surprisingly simple hors d’oeuvre courtesy of Chanel Martinez, Lead Chef Instructor at renowned national cooking school Le Cordon Bleu‘s Hollywood Campus.
Instructions
- Preheat oven to 350°F.
- Begin by making pesto. Pulse garlic in a food processor until finely chopped, then add 1 teaspoon pepper, nuts, cheeses, and a large handful of herbs, and process until chopped.
- Add remaining herbs one handful at a time, pulsing after each addition, until finely chopped. With motor running, add oil and blend until incorporated.
- Top the wheel of Brie with the pesto. Wrap the sheet of puff pastry around the Brie, tucking the edges under and sealing with egg wash.
- Add egg wash to the surface as well. Place on a cookie sheet.
- Bake until puff pastry is golden brown, about 20 minutes.
- Present on a plate of pomegranate seeds and serve with crackers of your choice.
Our Le Cordon Bleu: Cooking Workshops Across the U.S. Boutique opened Wednesday, November 20, at 11AM ET.
By Joanna Berliner, Editor
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Chanel Martinez is the Lead Chef Instructor at Le Cordon Bleu’s Hollywood Campus and owner of her own catering company, White Apron Catering. “I grew up in a family where we cooked dinner at home every night. I didn’t know food any other way,” Chanel says. “I loved helping my mom in the kitchen. I will never forget calling her at work for permission to use tequila when I was 10 to marinate some shrimp with lime and cilantro!” From Chanel’s kitchen to yours, enjoy.
