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  • Ryan Anderson

Baked Brie and Peach Sparkling

It’s no surprise that the Weibel family loves to host. In fact, I think a love of company and togetherness is inherent when you have a winery. But the key to hosting and really enjoying it is to keep things as stress-free as possible. This appetizer is divine enough to transport you and your guests to an aromatic, cobblestone street of Paris, while easy enough to do right before guests arrive. The combination of sweet, savory, fruity, and decadent is truly unrivaled.

Set out this pairing at your next soiree, and prepare to be the host with the most.


  • 4 large sweet onions, sliced thinly

  • 2 tablespoons unsalted butter

  • 1 large egg, lightly beaten

  • 2 sheets frozen puff pastry, thawed

  • 2 (5- inch) rounds brie cheese

  • ½ cup water

  • Salt and pepper


Preheat the oven to 400 degrees F.

Melt the butter in a large skillet over medium-high heat. Add the onions, season with salt and pepper, to taste, and saute until just brown, about 10 minutes. Add 1/2 cup of water and cook stirring often, until dark golden brown, about 15 minutes. Let the mixture cool to room temperature. Do this earlier in the day or the night before and store in the fridge to make the assembly of the appetizer a breeze.

Roll each sheet of pastry to a 12-inch square on a marble surface or parchment paper to prevent sticking. Divide the caramelized onions in the center of each pastry. Put a brie round on top of the onions and brush edges of both pastry squares with beaten egg. Fold pastry up and over cheese to completely enclose the cheese in the pastry. Press the seams together to completely seal. Arrange each pastry round, seam side down, on a silicone mat or parchment lined baking sheet. Brush the top of each pastry round with beaten egg. Bake until golden brown. 20 to 25 minutes. Let stand 15 to 20 minutes before indulging.

Pair with the Weibel Peach Sparkling.


*recipe adapted from

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