So this recipe is for a thinly sliced baguette, drizzled or brushed with olive oil, garlic and dried hot peppers. You can grill or broil the olive oil baguette outside on the barbecue.
You have the option of baking the Brie in the kitchen in the oven, or outdoors on the grill with the bread, though it takes much longer. We use a small ceramic brie baker in the oven, as it is faster and we are impatient!
Experiment with the herbs or spices on the bread or cheese, use your favorites and try new combinations. You can buy pre-made herbs, spices with nut packages ready made to put on the top of the brie or camembert if you don’t want to make up your own. We grow and dry all our own herbs, so we use those and that is as good as it gets
For 200g Brie There are many kinds of delicious Brie, so experiment with a few different brands. They will tend to behave differently, some melt better than others and taste better when melted than others.
1. Brush the Brie baker with olive oil-it can be infused with garlic, onion, and fresh herbs
2. Place the cheese into the baker, then sprinkle any optional dried herb, nuts, peppers, garlic or onion toppings you like
4. You can bake the brie on the BBQ if you prefer, but you must avoid strong heat from underneath so a quality grill is required where you can control the temperature. We will be experimenting with IR too on our new Napoleon.
5. The Brie needs to be started first as it takes longer than preparing and grilling the crostinis
- 1 small French baguette
- 3 tablespoons Extra virgin olive oil
- 2 cloves of garlic – crushed
- Optional; Sprinkle of black pepper, 1 tsp dried peppers, Sprinkled sea salt
- Optional herbs: Basil, Oregano, Rosemary
1. Slice the barguatte into 1/2 cm or ¼ inch thick slices. You can slice them even thinner if you want them crunchy when toasted on the BBQ like a Melba toast. The thicker you have them, the more chewy they will be when charred. Both are very tasty!
2. Mix the crushed garlic, herbs and spices into the Olive oil.
3. Let it take up the flavors for a few hours. If that is not possible, just brush a little onto each side of the bread and let the flavor develope there.
4. Grill the bread slices into crostini on the BBQ, taking under a minute on each side. Do not leave the BBQ!
5. Serve with fresh veggies and dip the bread and veggies in the brie. Enjoy!
Once you make this once, I know you will make it again. The charring of the crostini bread and the rich taste of the melted cheese is hard to beat!
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