BAKED BRIE-SCHETTA
ORIGINALLY POSTED ON NAPOLEON BY ANDREA ALDEN
One of our favorite snacks to make when we have friends over is a baked brie. It’s easy, fast, and versatile. But what would happen if you topped it with garlic, tomatoes, and fresh herbs? Deliciousness! That’s what! This Baked Brie-Schetta Featuring Bread Herb & Garlic Pane di Casa Half Baguette is the perfect snack or appetizer. It pairs perfectly with a light and apple-y Riesling for a lovely and sophisticated snack time.
PREP TIME
25 Mins
COOK TIME
20 Mins
FEEDS
4
DIFFICULTY
Easy
INGREDIENTS
| For The Recipe: | |
|---|---|
| 1 | Brie, 6-inch |
| 24-30 | Grape tomatoes, diced |
| 3 Slices | Red onion, diced |
| 1 Clove | Garlic, grated/minced |
| 1/2 Tsp. | Oregano |
| 1 Tsp. | Parsley |
| 1 Tbsp. | Olive oil + a little bit for greasing |
| Salt and Pepper to taste | |
| Garlic Bread | |
| 2 | Herb & Garlic Pane di Casa Half Baguette |
| 1/4 Cup | Butter |
| 2 Tbsp. | Balsamic reduction |
| 3-5 | Leaves fresh basil, sliced |
DIRECTIONS
- Preheat your grill to 400°F, and prepare to use the indirect grilling method.
- In a non-reactive bowl, combine the chopped tomatoes, onion, garlic, herbs, olive oil, and salt and pepper to taste. Set aside to allow the flavors to mingle a little.
- While the bruschetta mix is becoming even more delicious, use a little olive oil to brush the inside of a cast iron skillet, or an oven-safe baking dish of some sort – whatever will keep the brie together while heating safely.
- Place the brie into the greased vessel and then top it with the bruschetta mix. Place the brie onto the grill over the unlit burners, or on the warming rack to bake for 15 minutes.
- While the brie is baking, slice the baguettes and butter both sides. Grill the baguette over direct heat until grill lines have formed and the bread is nice and crispy.
- Carefully remove the baked brie and baguette slices from the grill. Serve immediately drizzled with balsamic reduction and a delightful Riesling.
When I first described this recipe to my friend, who we frequently ply with baked brie, he couldn’t get over the idea. When we all finally got to dig into this Baked Brie-Schetta he told me that this was one of the top ten things he has ever put in his mouth! The COBS Bread Herb & Garlic Baguette was the perfect vessel to scoop the garlicky, cheesy goodness into our mouths with. Lightly buttered and toasted on the grill, the baguette was herby and fragrant. The crust was crunchy and flaky, the interior at once soft and pillowy, but crisp (just perfectly toasted okay?). The larger than a cracker, but smaller than a whole slice of bread thing was brilliant. I seriously can’t wax poetic enough about this. Try this savory appetizer on your grill today! You won’t regret it!