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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:
1Brie, 6-inch
24-30
Grape tomatoes, diced
3 Slices
Red onion, diced
1 CloveGarlic, 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
2Herb & Garlic Pane di Casa Half Baguette
1/4 Cup
Butter
2 Tbsp.Balsamic reduction
3-5Leaves 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!