We're having a few people over tomorrow afternoon and I thought I would do a baked brie with fruit and crostini to round out the nibbles. I'm just not in the mood for brie in puff pastry. I was thinking maybe doing the brie baked in a thin layer of herbed bread dough or phyllo dough or just maybe in non-stick aluminum foil. The evil thought of encasing it panko crumbs also crossed my mind, but I'm afraid it would seem to much like a fried mozzarella stick (sorry kids). Thoughts, suggestions and opinions please!