
Baked Brie Schetta
BY: ANDREA ALDEN
Baked Brie is one of our favorite snacks to offer when friends come over. It is quick and easy to prepare and can be combined in many different ways. Can you imagine topping it with garlic, tomatoes and fresh herbs? Yes! A delicious combination! This baked brie schetta with herb and garlic baguette from the COBS Bread bakery is ideal as a snack or appetizer. Serve with a light, appley Riesling and the snack will be a complete success.INGREDIENTS
- 1 brie, approx. 15 cm
- 24-30 grape tomatoes, diced
- 3 slices of red onion, diced
- 1 garlic clove grated/chopped
- 1/2 tsp oregano
- 1 tsp parsley
- 1 tbsp olive oil + something for greasing
- Salt and pepper to taste
- Garlic bread
- 2 Herb & Garlic Baguettes
- 1/4 cup butter
- 2 tbsp balsamic reduction
- 3 to 5 leaves fresh basil, chopped
PREPARATION
- Preheat grill to 200 °C and prepare for indirect grilling.
- Mix tomatoes, onions, garlic, herbs, olive oil and salt and pepper to taste in an insensitive bowl. Set aside and allow to steep so the flavors can combine.
- While the bruschetta mixture is steeping, brush a cast iron skillet or ovenproof baking dish - whichever utensil holds the brie together better while heating - with a little olive oil.
- Pour Brie into the greased pan or dish and cover with bruschetta mixture. Place on the grill, over the turned off burners, or on the warming rack and bake for 15 minutes.
- In the meantime, cut the baguette into slices and spread butter on both sides. Grill the baguette slices over direct heat until grill marks form and the bread is crispy.
- Step 6 Carefully remove the baked Brie and the baguette slices from the grill. Drizzle with balsamic vinegar reduction and serve immediately. Serve with a Riesling.
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