3.10.2013

Fig & Brie Crostini


When I first started venturing out with cheese, beyond the cheddars of my childhood, brie was one of the first that resonated with my palate. In a general sense brie can be classified as a mild soft and creamy cheese. However, I’ve had some very pungent brie and even brie made with goat’s milk like Kunik, which I would highly recommend. So this week when I stopped by to see my local cheese monger, I decided to get one of my favorite brie-type cheeses, Reblochon. It is super creamy, and has a nutty finish. I decided to pair it with brown sugar crostini, some perfectly sweet fig jam, and a few leaves of thyme. The combination is literally perfect.



Fig & Brie Crostini
Yield: 4 Servings

Ingredients:
8 slices baguette
1 tbsp olive oil
1 tsp brown sugar
1/2 tsp kosher salt
4 oz brie
2 tbsp fig jam
4 sprigs thyme

Directions:
Preheat your oven to 400 degrees. On a baking sheet,  toss the sliced baguette with the olive oil, brown sugar, and salt. Place them into the oven for eight minutes, or until they’re perfectly golden. Meanwhile, slice the brie into eight thin slices. When you remove the crostini from the oven, top them with the brie slices and allow them to melt a little bit. Then put a little bit of jam onto each alone with the thyme leaves. Enjoy!


Photobucket
PhotobucketPhotobucketPhotobucketPhotobucket

No comments:

Post a Comment