This Baked Brie-Schetta Featuring COBS 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. This will definitely become a favorite of your friends and family.
- 1 brie, 6-inch
- 24-30 grape tomatoes, diced
- 3 slices of red onion, diced
- 1 clove of garlic, grated/minced
- 1/2 tsp of oregano
- 1 tsp of parsley
- 1 tbsp of olive oil + a little bit fro greasing
- Salt and pepper to taste
- 2 Herb & Garlic Pane di Casa Half Baguette from COBS Bread
- 1/4 cup of butter
- 2 tbsp of balsamic reduction
- 2 to 5 leaves of fresh basil, sliced
Original Recipe Found Here:
- 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.
New Twist On An Old Snack
This Baked Brie-Schetta is a great meal that is relatively easy to make, and will be loved by friends and family for a great meal.